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

Recipe by Southern Living August 2015


Credit: Alison Miksch; Styling: Caroline M. Cunningham

Recipe Summary test

45 mins
5 hrs 5 mins
Makes about 13 cups


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.