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Slow-Cooker Tomato Sauce

Photo: Alison Miksch; Styling: Caroline M. Cunningham

Hands-on time 45 mins
Total time 5 hrs, 5 mins
Yield

Makes about 13 cups

Our sauce makes a great pizza topper and is the base for three delicious variations served with pasta or rice.

Ingredients

  • 8 pounds fresh tomatoes (such as plum or San Marzano)
  • 2 large sweet onions, chopped
  • 6 garlic cloves, chopped
  • 1 (6-oz.) can tomato paste
  • 1/4 cup white wine vinegar
  • 2 tablespoons sugar
  • 1 1/2 tablespoons dried Italian seasoning
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup chopped fresh basil
  • 1 tablespoon fresh thyme leaves

How to Make It

  1. Cut a small "X" in bottom of each tomato. Bring 8 qt. water to a boil in a large stockpot; add tomatoes, and boil 30 to 60 seconds or until peel begins to separate from tomato flesh. Remove with a slotted spoon. Rinse immediately with cold running water, or plunge into ice water to stop the cooking process; drain. Peel tomatoes, and discard skin. Cut tomatoes in half, and gently squeeze to remove seeds. Coarsely chop tomatoes.

  2. Stir together onions, next 7 ingredients, and chopped tomatoes in a 7-qt. slow cooker. Cover and cook on HIGH 4 to 5 hours or until tomatoes have broken down and are very soft. Cool 20 minutes. Stir in basil and thyme.

  3. Process mixture with a handheld blender until smooth, or process mixture, in batches, in a food processor or blender. Season with salt and pepper.

Cook's Notes

We recommend freezing the sauce in 3-cup portions, which is the amount of sauce found in most bottles of commercial sauce. Put the 3 cups of sauce in a 1-qt. freezer-safe jar or freezer bag to allow for expansion as the sauce freezes.