Slow Cooker Fire Roasted Spaghetti Sauce
Description
Once you make this simple to make sauce the first time, you will never go back to store bought sauce again. The fire roasted tomatoes add a subtle smokey flavor that is simply perfect. Serve on on kind of pasta, or even on baked chicken or fish.
Ingredients
10 lb. Roma tomatoes
¼ c. olive oil
3 onions, diced
10 cloves garlic, minced
1 T. salt
3 t. sugar
25 leaves from 1 bunch fresh basil, chopped
1 t. black pepper
2 bay leaves
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat an outdoor gas grill to high heat.
Roast tomatoes on the grill until skins begin to blacken and burst, turning so all sides get cooked. Transfer tomatoes to a baking sheet to cool. Remove/discard the peels and any inedible parts.
In a large skillet over medium-high heat, heat olive oil; saute onion for about 5 minutes. Add in minced garlic; saute for 1 minute.
Line the crock of a slow cooker with a slow cooker liner for easy clean up, if desired. Transfer the onion mixture to the slow cooker. Add in the peeled tomatoes, salt, sugar, basil and black pepper. Use an immersion blender to puree everything together until somewhat smooth. Or you could also put everything into a blender or food processor in batches and then transfer it all into the slow cooker.
Add in the bay leaves; cook on Low for 4-6 hours. When done, remove and discard the bay leaves.
Serve some immediately if desired. Store the remaining sauce in jars/containers in the refrigerator if you will be using it within then next 1-2 weeks. It could also be frozen in quart sized freezer bags.