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Slow Cooker Tomato Sauce

SUBMITTED BY: Michele

"This tangy, zesty sauce instantly became a family favorite. I created it when my family came in from out of town; everyone raved about it and my husband begs me to make it all the time."

RECIPE RATING:

Read Reviews (12)

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PREP TIME	15 Min
COOK TIME	10 Hrs
READY IN	10 Hrs 15 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

10 roma (plum) tomatoes - peeled, seeded and crushed
1/2 small onion, chopped
1 teaspoon minced garlic
1/4 cup olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper
1 pinch cinnamon

DIRECTIONS

Place tomatoes, onion, garlic, and olive oil in a slow cooker. Season with oregano, basil, cayenne pepper, salt, black pepper, and cinnamon.
Cover, and cook 10 to 15 hours on Low. The longer you simmer it the more flavorful it becomes. At 10 hours it's really good, but at 15 its even better.

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REVIEWS

Reviewed on Nov. 27, 2006 by Valerie's Kitchen

Full Review

The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.

Valerie's Kitchen
Nov. 27, 2006

I've tried this method twice now, each time tweaking some of the ingredients to try for a better result. It just wasn't very good either time. I've had a much better result using canned tomato sauce. The flavor and consistency is just off but I can't really determine exactly what needs to be done to fix it. I used about 18 roma type tomatoes from my garden, used dry oregano and 1/2 cup of fresh chopped basil. We don't like a hot pasta sauce so I omitted the cayenne altogether and used fresh ground pepper for the flavor. In addition I added about 1/4 cup dry sherry, 2 cans of chopped portobello mushrooms, extra garlic, and 2 bay leaves. I pureed the sauce in my blender because my kids prefer a smooth sauce. The 2nd time I made it I even added in a can of tomato paste and a can of tomato sauce, hoping to richen and improve the flavor but it didn't help much. Just as a footnote this this, a trick I learned a while ago is that if the sauce tastes too acidic add 1 or 2 Tbsp. butter, mix it in and taste. Add more if needed. It should balance out the acidity. Sugar also helps reduce acidity.

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5 users found this review helpful

I've tried this method twice now, each time tweaking some of the ingredients to try for a... MORE

Reviewed on Sep. 7, 2006 by Danette

Excellent. The flavor of this sauce is very good. The only thing I will do the next time,... MORE

Reviewed on Jan. 19, 2006 by Geena

This sauce would be much better without an entire teaspoon of cayenne pepper. Oh my gosh, it... MORE

Reviewed on Sep. 23, 2005 by AEMAZA

This was so easy & tasty. My whole family loved it. I made the recipe with 40 roma tomatoes... MORE

Reviewed on Aug. 9, 2005 by Michele

Perfect! Yummy. Cooked overnight and throughout the day for a cookout and everyone loved it! I... MORE

Reviewed on Oct. 23, 2006 by Rachel

Good recipe, not enough flavor for my taste though. Would add tomato sauce and tomato paste,... MORE

Reviewed on May 5, 2006 by Oleannder

I used this as starter to make tomato based pasta sauce & I was intrigued. I had to modify it... MORE

Reviewed on Feb. 14, 2006 by KEZ

I let this cook overnight about 12 hours in total and boy does this have a kick. I've frozen... MORE

Reviewed on Dec. 30, 2006 by GWEN29881

It was good, but very small and watery. MORE

Reviewed on Nov. 10, 2006 by Anna F.

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