Enjoy homemade tomato sauce without all the work. This crockpot recipe requires no peeling, seeding or coring, and tastes better than anything you can buy at the store. Just load all the ingredients into the crockpot, and forget it. No slaving over the stove required.
Prep Time: 5 mins
Cook Time: 8 hrs (or more)
Yield: (4) 1/2 pints or (2) pints
4 lbs tomatoes
2 cloves garlic
1/2 of a large onion, chopped
1/2 tsp. oregano
1/2 tsp. basil
1-1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
- Toss all the ingredients into the crock pot (the tomatoes can go in whole).
- Cover and cook on low for several hours, stirring occasionally.
- Once the tomatoes have broken down some, uncover; and continue cooking until you reach the desired consistency (expect it to take at least eight hours). The cook time will depend on how much water is in the tomatoes. If it’s been a rainy summer, it’ll take longer for the sauce to thicken.
- Paste tomatoes usually cook down the fastest because they have less water content.
- For chunky tomato sauce: pick the tomato skins and cores out of the sauce as it cooks (that’s what I do). For smooth tomato sauce: run the finished sauce through a food mill. If you don’t have a food mill, scoop the tomato cores out; then, give the sauce a quick spin in a blender or food processor.
- Pour your finished tomato sauce into jars, taking care not to fill past the headspace line.