My husband is tomato crazy. Every year he plants 100 tomato plants in our garden. Even with our big family, that's a lot of tomatoes to eat. I'm constantly on the lookout for ways to use them up. In the summer I make this with fresh tomatoes, but it's also just as tasty made with either store-bought canned or home-canned tomatoes.

Recipe by Oxmoor House November 2009


Credit: Lee Harrelson

Recipe Summary test

Serves 6


Ingredient Checklist


Instructions Checklist
  • Puree onion in a blender or food processor along with enough tomatoes to yield about 4 cups of tomato puree.

  • Pour puree into a 4- to 5-quart slow cooker along with broth, brown sugar, basil, Worcestershire, and cocoa powder. Cover and cook on Low 6 to 8 hours.

  • Ten minutes before serving, stir in evaporated milk and butter; season with salt and pepper. Heat an additional 10 minutes, and serve.


Family Feasts for $75 a Week