Basic Tomato Sauce with a crock pot

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In the summer time, in Zone 5, it is easy to find freshly grown tomatoes. Whether it is from your own garden, a local farmers market or someone has way too many and you decide to take them off their hands. Fresh tomatoes can be made into many things. Today I am making a basic tomato sauce with a crock pot. This sauce will be good to use in pastas, top on pizza or even in a casserole. To make the sauce unique for the meal, simply add different seasonings to your dish when preparing.

Cut the ends and bad spots off of the Roma tomatoes. Other tomatoes can be used but Roma types have more meat to them, making a lovely sauce. I used 15 this time but it is really hard to know exactly how many to use. All depends on the size of the tomatoes. For 2 cups of sauce, 6 cups of blended tomatoes are needed.

Place tomatoes in a blender. Blend for a few minutes until it is completely smooth. Add more tomatoes, if needed, until 6 cups have been reached. I use an older version of this blender from Ninja.

Place a mesh strainer on a large measuring bowl. Pour the blended tomatoes over the strainer to catch the seeds and skin. Use the back of a spoon or utensil to push as much of the pulp thru. At this point, I had just over 4 cups of tomato puree.

Pour tomato puree into a crock pot. Turn pot on to high with the lid off and let simmer until the puree is reduced to the sauce thickness preferred. In my case, I reduced until the sauce was half way down, making 2 cups of sauce.

Now use sauce in any dish where tomato sauce is needed or follow canning recipe to store for later.

Add seasonings to your preference.

Store in an air tight container in the refrigerator after completely cooled for up to 7 days.

Yield: 2 cups

Basic Tomato Sauce

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Basic tomato sauce for many pasta, pizza and casserole dishes.

Prep Time 15 minutes

Cook Time 5 hours

Total Time 5 hours 15 minutes

Ingredients

• Roma tomatoes (6 cups blended makes 2 cups of sauce)

Instructions

1. Cut the ends and bad spots off of the roma tomatoes. Other tomatoes can be used but roma types have more meat to them, making a lovely sauce. I used 15 this time but it is really hard to know exactly how many to use. All depends on the size of the tomatoes.
2. Place tomatoes in a blender.
3. Blend for a few minutes.
4. Add more tomatoes if needed until 6 cups have been reached.
5. Place a mesh strainer on a large measuring bowl.
6. Pour the blended tomatoes over the strainer to catch the seeds and skin.
7. Use the back of a spoon or utensil to push as much of the pulp thru.
8. At this point, I had just over 4 cups of tomato puree.
9. Pour tomato puree into a crock pot.
10. Turn pot on to high with the lid off and let simmer until the puree is reduced to the sauce thickness preferred.
11. In my case, I reduced until the sauce was half way down, making 2 cups of sauce.
12. Now use sauce in any dish where tomato sauce is needed or follow canning recipe to store for later.
13. Add seasonings to your preference.
14. Store in an air tight container in the refrigerator after completely cooled for up to 7 days.