Making Tomato Sauce from Scratch
Fire roasted tomatoes, blended with garlic and herbs, then cooked in a slow cooker make this sauce made from any kind of garden tomato the perfect consistency. To make a thicker sauce, use paste-type tomatoes.
Ingredients
- 10-20 pounds fresh tomatoes Core them and cut into halves
- 1 clove garlic Mashed or pressed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon Salt
- 1/4 cup Sugar (Optional)
Instructions
- Preheat the oven to 425 degrees F.
- Wash tomatoes. Slice tops off, then cut them in half. Place halves in an oven proof baking dish. Line them up so that they touch.
- Roast in the oven at 425 degrees for one to two hours. When they begin to burn a little, take them out. Let them cool at room temperature.
- Once cool, place tomatoes, herbs, sugar and garlic in a blender. Blend on puree setting until smooth, about 20-30 seconds.
- Pour mixture into a Crock Pot or Slow Cooker.
- Simmer on LOW for 4-8 hours with the lid off or slightly ajar to allow steam to escape.
- Stir and enjoy! If you want to freeze the extra, allow it to cool, then pour it into a freezer-safe container.
