Fresh Herb Homemade Slow Cooker Tomato Sauce

Fresh Herb Homemade Slow Cooker Tomato Sauce

Herbed Tomato Sauce for Pasta or Pizza Crock Pot Recipe.

This is amazing, made easy with the crock pot. Less expensive than jarred processed brands and tastes so much better! Made with fresh herbs. This is best when you buy everything fresh! Farmers market here we come!

Ingredients

3 TBS Olive Oil

1 Large Onion, Chopped

1 Medium Bell Pepper, Core and seeds removed, Chopped

2 Cloves Garlic, Peeled and minced

1 LARGE (28 Oz) Can Crushed Tomatoes in their juices

2 Small (6 OZ) Cans Tomato Paste

1/2 Cup Wine

2 TBS Chopped fresh Oregano

2 TBS Chopped fresh basil

2 TBS chopped fresh Rosemary

3 TBS Chopped fresh Thyme

1 Large Pinch Salt

Several turns of a Pepper Grinder to taste

2 TBS Balsamic Vinegar

Cooking Directions

Break out a 6 Quart Slow Cooker, set on Low

But first, in a large Sauté pan or skillet, heat the Olive Oil over medium heat.

When hot and just starting to smoke, add Onions and peppers and sauté for about 6 minutes, stirring occasionally until the onions begin to turn translucent.

After 5 minutes, add the garlic and continue to cook for ONLY 1 minute more to release the garlic oils.

Transfer the vegetables into the slow cooker. Add the canned tomatoes and paste

Stir in the wine and stir to mix everything.

Add the spices, stir one more time, close the lid and leave the cooker closed for 8 hours.

After 8 hours, open the lid and use a hand blender to puree the sauce. If you do not have a hand blender you can puree in batches in a blender or food processor.

Now, add the final ingredient some sweet Balsamic Vinegar, mix well

Taste the sauce and add more salt or pepper if needed.  Be careful to not over salt as this sauce will may be used to season already salted food.  Better too little than too much.

Return to the slow cooker, set it on high and check every fifteen minutes for the degree of thickness you want the sauce.

Serve over pasta, as a pizza sauce, or cooking sauce. Store fresh in the refrigerator for up to 2 weeks, or freeze immediately in plastic freezer bags, 2 cups worth is ideal.