Yield: About 2 pints. Enough for one pasta meal that serves 4-6.
1 Qt. Tomatoes ( I used Cherry tomatoes)
1 tsp. sugar
1 T. infused Oregano oil*
1 T. Fresh Basil (chopped)
1 tsp. Onion Powder
3 Garlic cloves (crushed and minced)
1/8 tsp. Pepper (to taste)
1 T. Fresh Parsley (chopped)
1/4 C. Onion (minced)
Wash and stem the tomatoes. Place the tomatoes in the slow cooker on low. Cook down until almost all the liquid is absorbed. (this could take from 6-12 hours). With the Immersion blender, blend until the sauce is pureed, but still has some texture. Caution: Be very careful, this will be very hot if it splatters. Stir in the sugar, salt, pepper, oil, fresh herbs and seasonings. keep setting on low for another 1/2 hour for flavors to blend. Serve immediately or cool and refrigerate until ready to use. Just reheat when ready to use over cooked pasta.
Serving Suggestions: Use to top Spaghetti or other Pasta, use in Parmesan Chicken or Lasagna.
Tip: You can freeze your tomatoes to use for making your own sauce later, or if you canned your tomatoes, those will work fine to cook down for your sauce. You can either drain them and use the tomato juice for other purposes, or cook it down with the tomatoes. Just remember, the more juice the longer this will take to cook down.
To make my Parmesan Skillet Chicken Casserole, follow the link:
To make herbal infused cooking oils refer to the link:
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