Get Almanac's Daily Updates Extended Forecasts Where to Buy Contact Us

Slow-Cooker Tomato Sauce

Photo Credit
HandmadePictures/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
4 cups
Category
Sauces
Course
Side Dishes
Preparation Method
Slow Cook
Sources
The OFA Recipes for Every Season

This zesty slow-cooker tomato sauce sauce is an easy classic. Set it and forget it! And the result is so flavorful, it will quickly become a family favorite. Enjoy pasta, meatballs, chicken parm, and more!

Ingredients
4 tablespoons olive oil
1 small yellow onion, peeled and finely sliced
3 cloves garlic, peeled and minced
3 pounds (about 20 medium) fresh plum tomatoes, cored, peeled, seeded, and pureed (enough to yield 4 cups)
1/4 cup minced fresh parsley, or 1 tablespoon dried
3 tablespoons minced fresh basil, or 1 teaspoon dried
1 tablespoon minced fresh oregano, or 1 teaspoon dried
salt and pepper, to taste

Instructions

  1. Turn the slow-cooker on high, let it heat for 5 minutes, and add olive oil, onion, and garlic. Stir and cover. (The pot won’t get hot enough to brown them.) Cook for 1 hour, or until onion is soft and wilted.
  2. Uncover and add tomatoes, parsley, basil, oregano, salt, and pepper.
  3. Reduce the heat to low, and stir.
  4. Cook with the cover off for approximately 4 hours. The sauce is done when it is thick and not watery.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
Read More from The Old Farmer’s Almanac Editors

What's cooking in The Old Farmer's Store?

More Like This

Comments

AshleaWed, 10/27/2021 - 14:12

Not all tomato varieties are high in acid. In order to make them shelf-stable and last longer, add about 2 tablespoons of lemon juice or 1/2 teaspoon of citric acid per quart. For pints, add 1 tablespoon of lemon juice or 1/4 teaspoon of citric acid. Freezing really is your only other safest option.

JuneSun, 08/01/2021 - 08:12

Can this be canned in a hot water bath instead of frozen to keep longer?

Kathy BallardSat, 08/15/2020 - 08:34

sounds so good. Can slow cooker sauce be frozen for later? Thanks for your reply.

Paulette BlunckThu, 08/06/2020 - 10:31

Why couldn't you "can" it afterwards? Like a hot water bath to seal? Please let me know.

Jamie JacobsSun, 08/02/2020 - 09:56

Can you freeze the sauce for later.