Slow Cooker Tomato Sauce With Fresh Tomatoes Recipes

SLOW COOKER TOMATO SAUCE WITH FRESH TOMATOES

Slow Cooker Tomato Sauce With Fresh Tomatoes image

With an overload of garden fresh tomatoes I wanted to make a homemade tomato sauce and then this recipe was sent from another web site and it sounds like just what I was wanting. Love the ease of crock pot cooking! Some reviews that came with it suggested to increase the cayenne pepper but as with all spices I think that would be a matter of taste. I ended up putting the finished sauce in zip lock freezer bags in 1 cup quantity and freezing and this worked well. Now I always have fresh tomato sauce on hand when needed

Provided by Bonnie G 2

Categories Sauces

Time 10h15m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 10

Ingredients

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

Steps:

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.

SLOW COOKER TOMATO SAUCE

Slow Cooker Tomato Sauce image

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.

Provided by Michele McCormick

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 10h15m

Yield 6

Number Of Ingredients 10

Ingredients

10 roma (plum) tomatoes - peeled, seeded and crushed
½ small onion, chopped
1 teaspoon minced garlic
¼ 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

Steps:

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.

Nutrition Facts : Calories 104.7 calories, Carbohydrate 5.5 g, Fat 9.3 g, Fiber 1.8 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 393.6 mg, Sugar 3 g

FRESH TOMATO SAUCE

Fresh Tomato Sauce image

Serve this fresh tomato sauce over cooked pasta; top with freshly grated Parmesan.

Provided by Martha Stewart

Number Of Ingredients 10

Ingredients

3 1/2 pounds plum tomatoes, peeled, seeded, and coarsely chopped (about 4 cups)
1 teaspoon salt, plus more to taste
3 tablespoons olive oil
3 cloves garlic, finely chopped
Red-pepper flakes (optional)
1 onion, finely chopped
1 cup fresh basil leaves, loosely packed
Freshly ground pepper
Pinch of sugar
1/2 cup flat-leaf parsley, coarsely chopped

Steps:

Place tomatoes in a colander and sprinkle with 1 teaspoon salt. Let liquid drain into sink for about 30 minutes.
Heat oil in a 12-inch frying pan. Add garlic and red-pepper flakes, if desired, and cook until garlic begins to color. Add onion and cook over low heat until very soft but not brown, about 10 minutes.
Add tomatoes and basil. Add salt, pepper, and sugar. Turn heat to medium high and cook 5 to 10 minutes, until thick (sauce should bubble briskly). Stir in parsley and adjust seasonings.

SLOW-COOKER TOMATO COMPOTE

Slow-Cooker Tomato Compote image

This savory compote - a typically sweet, slow-simmered fruit preserve - is a delicious way to eat cherry tomatoes, especially those that are on the verge of being too soft. But it's also a great way to intensify the flavor of middling supermarket cherry tomatoes in the winter. Either way, the sweet-tart tomatoes can build super-quick meals: Put them on top of ricotta or avocado toast, or squish them into a grilled cheese. Toss them with hot or cold pasta. Use the oil and juices in salad dressings and the tomatoes in the salad itself. The compote can be used right away, but it's best the next day and will keep in the fridge for at least a week. Feel free to throw in any hardy, woody herbs you like, but don't add very delicate herbs like basil, chives or dill before cooking. You can add a handful of those softer herbs before serving, if you like.

Provided by Sarah DiGregorio

Categories vegetables

Time 6h10m

Yield About 3 ½ cups

Number Of Ingredients 9

Ingredients

2 pounds cherry or grape tomatoes (about 4 pints)
4 garlic cloves, smashed
1/2 cup extra-virgin olive oil
1 tablespoon honey
2 tablespoons balsamic vinegar
2 bushy sprigs fresh herbs, such as rosemary, tarragon, thyme, sage, parsley or a mix
1/2 teaspoon red-pepper flakes (optional)
Kosher salt and black pepper
Juice of 1/4 lemon (about 2 teaspoons)

Steps:

In a 6- to 8-quart slow cooker, add the tomatoes, garlic, olive oil, honey, vinegar, herbs and red-pepper flakes (if using), and stir to combine. Season with 2 teaspoons salt and a few generous grinds of pepper. Cook on low for 6 hours, until the tomatoes are wrinkled, sweet and very soft, and some have burst. Remove the herb sprigs and squeeze in the lemon juice. Taste, and add more salt and pepper if necessary. Store in a covered container in the refrigerator.

SLOW COOKER TOMATO SAUCE

Slow Cooker Tomato Sauce image

The beauty of slow cooking is that you set it and then forget it. This sauce can be used for many meals. Freeze some,This make them taste great! Fresh herbs are a plus. I have to add that I now make it with our fresh tomatoes; this is perfect at this time of the year

Provided by Sageca

Categories Vegetable

Time 8h45m

Yield 6 quarts

Number Of Ingredients 19

Ingredients

1 teaspoon olive oil
2 onions, chopped
5 garlic cloves, minced
2 carrots, finely chopped
3 celery ribs, chopped
1 green pepper, chopped
1 red pepper, chopped
3 (28 ounce) cans tomatoes, crushed
1 (15 ounce) can tomato sauce
4 tablespoons tomato paste
1 (10 ounce) can tomato soup
1/4 cup chopped fresh basil leaf
2 tablespoons chopped fresh parsley
1/2 teaspoon dried oregano leaves
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne
1 dash red pepper flakes

Steps:

Heat oil in skillet; add onions,garlic, celery peppers and carrots.
Saute on high until transparent.
Transfer to slow cooker.
Add remaining ingredients.
Stir to blend together.
Cook on low for 9 hours or on high for 6 hours.
About an hour before serving time, check and thin with water if necessary.
I love a thick sauce.
Set the Slow cooker on Low and let is cook overnight.
Tip: Use your processor on the pulse mode to chop your vegetables.
I always try to make it in the summer and add my fresh herbs by the handfull.

Nutrition Facts : Calories 227.9, Fat 5.1, SaturatedFat 0.9, Sodium 894.5, Carbohydrate 46.5, Fiber 13.9, Sugar 24.7, Protein 9.1

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