Friday, July 27, 2012

Tomatoes... Tomatoes... and more Tomatoes

The tomato plants in my parents garden are going crazy! My parents have more tomatoes then they know what to do with. Over the last couple weeks, my mom (a culinary genuis and my food hero and mentor) has been busy putting up the tomatoes... making tomato sauce, barbque sauce, salsa... but she still can't keep up with the never-ending supply!

Today, I stopped by my parents house and took a bag full of red, ripe, beautiful tomatoes off their hands. Since I had the day off, I thought this would be the perfect opportunity for my first attempt at homemade tomato sauce in the slow cooker. 

Slow Cooker Tomato Sauce
Based on a recipe from

2 onions, chopped           1 tbsp. dried basil                    handful of fresh basil
2 tsp. crushed garlic         1 tbsp. dried oregano              handful of fresh oregano
2 tbsp. olive oil                3/4 tsp. ground black pepper
20 chopped tomatoes      1 1/2 tbsp. salt

1.  Place tomatoes, basil, oregano, salt, and pepper in a slow cooker.
2.  Heat olive oil in a saute pan. Add onion and garlic. Cook until onion is transparent.
3.  Add cooked onion to slow cooker. Cook on high for 2 to 3 hours. Stir frequently.
4.  Towards end of cooking process, add a handful of fresh basil and fresh oregano (torn or chopped).
5.  Let sauce cool.

*** I could not possibly consume all this tomato sauce at once, so I poured the sauce into a few freezer containers and I'm storing them for later! I might mix in a bit of tomato paste to thicken up the sauce when re-heating, depending on what I'm using it for. There are sure to be recipe posts in the near future that use this slow cooker tomato sauce! Maybe a spinach lasgna..... hummmm

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