Hands-on Time
45 Mins
Total Time
5 Hours 5 Mins
Yield
Makes about 13 cups
Photo: Alison Miksch; Styling: Caroline M. Cunningham

How to Make It

Step 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.

Step 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.

Step 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.

Chef'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.

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