Slow Cooker Tomato Sauce

 

My husband grew some mighty fine heirloom tomatoes. They are incredibly delicious eaten fresh, but we have so many of them that we can’t possibly eat them all before they go bad. And you know there is no way that we are going to waste these beauties, which is why we put a bunch in the slow cooker to make tomato sauce that we can later use to make pasta sauce, Mexican rice or so many other dishes. 

Slow Cooker Tomato Sauce

The best part about making tomato sauce in the slow cooker is that it is so easy. All you have to do is cut off any bits of the tomatoes that you don’t want to include like the stem. Fill the slow cooker with the tomatoes and if you want to, you can add a few cloves of garlic, half an onion, some salt and pepper. Cook on high or slow until the tomatoes turn into a sauce of whatever consistency you prefer. 

I don’t add a lot of herbs and spices because you can do that later when you decide what you are going to use the tomato sauce for, but if you know you are going to use it for pasta sauce and you love rosemary, basil or whatever in your pasta sauce, you can go ahead and add it in the slow cooker.  

Once the tomatoes have cooked down into a sauce if you like your sauce chunky – more like stewed tomatoes – leave it as is.

Or you can blend it for a smoother consistency. 

Could NOT be easier. Really, you don’t need a recipe. Trust yourself! 

I showed you mine, now show me yours.

ALSO READ: Japantown Daiso in San Francisco
 
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