Its getting hot in here

Aug 25, 2010   //   by marymeals   //   Blog, Main course  //  No Comments

Crock Pot tomato sauce

On days when its 104 degrees, I just can’t bring myself to fire up the oven. The problem with that – i have a ton of tomatoes from the garden, ripe and ready to be made into homemade pasta sauce. I usually slow roast them in the oven with spices and garlic so they can cook away and I can forget about them. Because while we know I love to cook, I actually don’t love slaving away in the kitchen all day. Then it dawns on me. Slow. Why not plug in the slow cooker and throw em in there? I still don’t have to pay any attention to them and Google says that the low setting uses about as much energy as a light bulb! It only heats its own small container and not the entire kitchen! So, it looks like I still get slow roasted tomato sauce for dinner, and I don’t have to add fuel to the insanely hot fire that is the end of southern California summer. You can also do this in the oven for 4 hrs at 250 degrees.

Slow Cooking Pasta Sauce

8 cups tomatoes diced
1 large onion diced
5 cloves garlic diced
1 tsp oregano
1 Tbsp basil
1tsp chili powder
pinch of red pepper flakes
1 Tbsp garlic salt
1 small can tomato paste
1/4 cup olive oil
3 tbsp sugar

Toss all ingredients together in slow cooker and stir. Turn on to low setting. After about 4 hours tomatoes should be fully cooked and ready to be blended. Remove a few cups at a time and process until smooth. Place back in the slow cooker for an additional half hour. While its cooking down, you can fry up sausage or burger to add to the sauce and boil your pasta. Check for seasoning and add S and P to taste. (If you’re setting the cooker before you go to work, don’t worry about the time limit, because the longer it cooks the better it will taste. Just make sure its on your lowest setting.) If adding meat you can do so at this time, stir together add to your pasta plate and enjoy your no fuss homemade sauce.

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