Ingredients for Slow Cooker Tomato Sauce With Fresh Tomatoes
- Roma Tomatoes
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- Ground Cayenne Pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cinnamon
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How to Make Slow Cooker Tomato Sauce With Fresh Tomatoes
- Wash and roughly chop 10 pounds of ripe tomatoes.
- In a large slow cooker, combine the chopped tomatoes, 1 large onion (chopped), 4 cloves garlic (minced), 2 tablespoons olive oil, 1 tablespoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper (or more, to taste).
- Stir well to combine all ingredients.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the sauce has thickened to your desired consistency.
- Once cooked, carefully remove the sauce from the slow cooker.
- Using an immersion blender (or carefully transferring to a regular blender), puree the sauce until smooth.
- Taste and adjust seasoning as needed, adding more salt, pepper, or cayenne pepper to preference.
- Let the sauce cool completely.
- Portion the sauce into freezer-safe bags (approximately 1 cup per bag) and freeze for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
12g
Fat
6g
Carbs
1g
