Farm Stand Tomato Sauce

The charm of this tomato sauce recipe lies in its simplicity and the hands-off cooking process. With just a handful of ingredients and a trusty slow cooker, you can transform a bounty of fresh, peeled, and cored tomatoes into a vibrant and flavorful sauce. This slow cooker tomato sauce is a game-changer, allowing you to set it and forget it for up to 11 hours while the magic happens. The secret to its depth of flavor is the addition of tomato paste, which intensifies the tomato paste, and tapioca, which thickens the sauce to perfection. A potato masher comes into play at the end to achieve the ideal chunky texture, while a brief stovetop simmer reduces any excess liquid released by the tomatoes during the long cooking time. The end result is a delectable tomato sauce, large enough to feed a crowd or store for later use. It’s the epitome of simplicity and convenience, and we’ve included nutritional information to keep you well-informed about this delightful slow-cooker sauce. Before we dive into the recipe, let’s take a quick look at the process of peeling fresh tomatoes.

INGREDIENTS:

• 7 pounds tomatoes (about 14 large)
• 2 onions, chopped fine
• ¼ cup tomato paste
• 2 tablespoons extra-virgin olive oil, plus extra as needed
• 6 garlic cloves, minced
• 1 tablespoon minced fresh oregano or 1 teaspoon dried
• ½ cup dry red wine
• ¼ cup Minute tapioca
• 2 bay leaves
• ¼ cup chopped fresh basil
• Salt and pepper

PREPARATIONS:

1. In a large pot, bring 4 quarts of water to a boil.
2. Using a paring knife, cut out the stems and cores of the tomatoes, then score a small “X” at the bottom of each tomato.
3. Working with several tomatoes at a time, add them to the boiling water and cook until the skins begin to loosen, typically taking 15 to 45 seconds.
4. Remove the tomatoes from the water, let them cool, and then peel off the loosened skins with a paring knife. Transfer the peeled tomatoes to the slow cooker without seeding or chopping them.
5. Microwave the chopped onions, tomato paste, olive oil, minced garlic, and oregano in a bowl, stirring occasionally, until the onions are softened (about 5 minutes). Transfer this mixture to the slow cooker.
6. Stir in the dry red wine, tapioca, and bay leaves into the slow cooker.
7. Cover the slow cooker and cook until the tomatoes are very soft and beginning to disintegrate. This process typically takes 9 to 11 hours on low or 5 to 7 hours on high.
8. Discard the bay leaves. Using a potato masher, mash the tomatoes until the sauce reaches a mostly smooth texture.
9. Transfer the sauce to a large Dutch oven and simmer it over medium-high heat until thickened, which usually takes around 20 minutes.
10. Before serving, stir in the chopped fresh basil and season the sauce with salt, pepper, and additional olive oil to taste.

YIELD:

• This recipe yields approximately 18 servings and pairs well with 3 pounds of pasta.

SPECIAL INSTRUCTIONS:

• The slow cooker tomato sauce requires a long cooking time to develop its rich flavors, so plan accordingly.

TIPS:

• The addition of tomato paste and tapioca contributes to the sauce’s depth of flavor and thick consistency.

NUTRITIONAL INFORMATION PER SERVING:

• Calories: 340
• Fat: 3g
• Saturated fat: 0.5g
• Cholesterol: 0mg
• Carbohydrates: 68g
• Protein: 12g
• Fiber: 5g
• Sodium: 115mg

Slow-cooker tomato sauce offers a marvelous solution to transforming fresh tomatoes into a versatile and crowd-pleasing sauce with minimal effort. By harnessing the power of a slow cooker, you can turn a bounty of peeled and cored tomatoes into a beautifully flavored sauce that is both rich and tangy. The secret to the sauce’s delightful taste lies in the use of tomato paste and tapioca, which work together to deepen the flavors and achieve the perfect consistency.

The slow cooking process allows the tomatoes to release their natural juices and flavors, creating a bright and robust sauce that marries perfectly with various pasta shapes. The low and slow cooking method enables the tomatoes to break down gradually, resulting in a tender and chunky texture that provides a satisfying bite in every spoonful.

Preparing the tomatoes for this recipe is a simple task, and though it involves a brief parboiling process, it is well worth the effort. By scoring the tomatoes and boiling them briefly, the skins loosen, making them easy to peel without compromising their vibrant flavor.

The addition of oregano, garlic, and onions sautéed in olive oil lends a delightful aroma to the sauce, complementing the tomatoes’ natural sweetness. Meanwhile, the inclusion of red wine brings a depth of flavor to the sauce, elevating its taste profile and creating a harmonious balance.

Once the slow-cooking process is complete, a quick mash with a potato masher transforms the tomatoes into a sauce with a desirable texture. A final simmer on the stovetop ensures the sauce thickens to perfection and is ready to be served with pasta, meatballs, or any dish that calls for a tangy and flavorful tomato sauce.

In conclusion, this slow-cooker tomato sauce recipe exemplifies the art of simple yet deeply flavorful cooking. With minimal hands-on time and a patient wait for the tomatoes to work their magic, you’ll be rewarded with a sauce that exudes freshness and richness. This tomato sauce is a true celebration of the vibrant flavors of fresh tomatoes, offering a versatile and delightful accompaniment to a wide array of dishes.