Crock Pot Tomato Sauce Food

MY CROCK POT SPAGHETTI SAUCE

Steps:

• Brown meats and onion in a skillet and drain well.
• Transfer to your crock pot.
• Add remaining ingredients and mix well.
• Cover and cook on low for 8-10 hours.
• Serve over hot spaghetti noodles.

MOTHER'S POT ROAST

Steps:

• Spray slow cooker with non-stick cooking spray. Season roast with salt and pepper. Place meat in pot with fat side up. Pour tomato sauce over roast. Place onion rings over all. Toss in bay leaves. Cover and cook 1 hour on high.
• After 1 hour, reduce heat to low and cook 6 to 8 more hours. Carefully lift meat out of pot and remove to a warm platter.
• Pour drippings through strainer into medium-sized saucepan and discard material in strainer. Whisk in flour to liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper; serve alongside roast.

CROCK POT TOMATO SAUCE TOFALL SPAGHETTI

Steps:

• Night before or early in the day:.
• Begin by making the tofu meatballs, or as I call them tofalls.
• Place tofu on plate lined with paper towels; completely cover with more paper towels; and heat in microwave for 90 seconds to drain excess liquid.
• Meanwhile, finely grate carrot, scallions, parsley, and basil in a food processor.
• Preheat oven to 350°F (180°C).
• In a large mixing bowl, crumble dried tofu into small pieces and thoroughly combine processed carrot mixture, panko, egg, pepper, Worcestershire sauce, mustard, and thyme until almost smooth and resembles a raw meatball mixture.
• Form tofu mixture into 1½ inch balls. Place on greased baking sheet and cook for 20 minutes. Remove, flip over, and bake for 10 more minutes. Remove from baking sheet and let cool for at least 30 minutes.
• While the tofalls are baking, start the Crockpot Tomato Sauce:.
• Place tomatoes on bottom of crock pot.
• Add onion, tomato paste, garlic, oregano, basil, parsley, soy sauce, sugar, and tomato sauce.
• Cover and cook for 8 - 9 hours total on low.
• Approximately 4 hours prior to serving, stir tomato sauce.
• Place cooled tofalls into the tomato sauce by forming one layer on the bottom of the crock pot and then topping with a second layer.
• Cover and continue cooking on low for the remaining four hours.
• Approximately 30 minutes prior to serving, prepare spaghetti according to directions; strain pasta and return to pot prepared in; ladle desired amount of crock pot tomato sauce on to pasta; and toss thoroughly, completely coating the spaghetti.
• Plate pasta on individual serving dishes and top with desired number of Crock pot Tomato Sauce Tofalls. Drizzle with a little extra crock pot tomato sauce; garnish with freshly snipped parsley and grated Parmesan cheese; and serve with herb bread to complete the meal.

SLOW COOKER TANGY TOMATO POT ROAST

Steps:

• Scatter the prepared potatoes, carrots, and onions in the bottom of a slow cooker.
• On the stove top, heat oil in a large skillet over medium-high heat. Sear beef roast on both sides until well browned, about 3 minutes per side. Place beef on top of vegetables in slow cooker.
• In a medium bowl, stir together the tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, salt and pepper. Pour over the roast. Scatter the fresh thyme sprigs over-top.
• Place cover on slow cooker and cook on low for about 6-8 hours, or until beef is fall-apart tender.
• Remove roast to a cutting board and cut in to slices. Meanwhile, combine cornstarch with water and stir in to gravy with vegetables and let cook for a few minutes until gravy thickens a bit. Taste gravy and season with additional salt and pepper, as needed. Return meat to slow cooker. Gently stir to coat with gravy. Allow to cook a few minutes to re-warm the meat, then remove all to a large platter or bowl to serve. Garnish with some chopped fresh parsley.

CROCK POT ITALIAN TOMATO SAUCE

Steps:

• (Gallon cans of Tomatoes are available at small restaurant supplys that are "wholesale, open to the public" They will cost a lot less than retail.) Place Tomatoes in pot set on high.
• Heat a large pan over med-high heat, add Oil.
• Saute (stir fry) Onions for 5 min.
• Add Garlic, Celery, Carrots, and Bay leaves saute for another 5-10 min. 'til tender. Add to pot.
• Salt and Pepper 'til it's almost "right", stir well, cover.
• Reduce heat to low and cook for 5-6 hours.
• Remove Bay leaves and adjust seasoning.
• If it is too acidic add Butter, 1 TBS at a time, stir well and retaste.
• Continue to add, stir, and taste'til it's to your liking. This is much better than adding sugar!
• Ladle a blender 3/4 full, Process 'til smooth.
• Pour into a large bowl and continue with remaining sauce.
• This sauce will be about the consistency of store bought.
• If you wish it thicker, return to pot and cook on low, uncovered, stirring frequintly to keep the surface from turning dark.
• When satisfied allow to cool completely, ladle 2 cup servings into plastic freezer bags.
• Frozen it will keep up to 6 months. (I don't know if this is true, I've never kept any that long.).

CROCKPOT TOMATO ALFREDO CHICKEN RECIPE

Steps:

• Place 4 Chicken Breast in Crock Pot, and Cook on HIGH for 3 hours or LOW for 6 hours, or until done.
• After 3 hours on HIGH or 6 hours on LOW, drain juices from Crock Pot.
• Evenly spread Tomato Alfredo Sauce over chicken, then Cook on HIGH for 30 more minutes {covered}, or until done.
• Serve topped with a fresh Basil leaf and a slice of Tomato.
• Optional: Serve with a side of Pasta. Enjoy!

CROCK POT CHICKEN WITH TOMATO ALFREDO SAUCE

Steps:

• Dump alfredo sauce, tomato sauce, garlic and red pepper in the crock pot. Add chicken breasts on top.
• Cook on high for about 4 hours OR till chicken is done.
• When chicken is cooked through, shred with a fork and mix in with sauce.
• Spoon over top of cooked noodles and enjoy.

EASY CROCK POT CHICKEN AND TOMATO SAUCE

Steps:

• place chicken breasts on bottom of pot.
• Add pasta sauce, spices, and vegetables to crock pot.
• Cook 8-10 hours in crock pot until chicken is fully cooked.
• Serve with parmesean or mozzarella cheese on top.
• This dish can also be frozen for a great tasting "TV Dinner". How easy is that? :).

THICK & CHUNKY TOMATO SAUCE WITH VEGGIES (CROCK POT)

Steps:

• Heat oil in a large deep heavy bottom pot over medium high heat.
• Add next 7 ingredients and saute till almost tender about 10 minutes stirring frequently.
• Transfer to a large crock pot add tomatoes, dried seasoning, sugar, salt, and pepper.
• Cook for 5-6 hours on high stirring ever so often.
• If it starts to stick to bottom turn to low or finish by adding the fresh herbs.
• If you`re not around to stir cook on low till desired thickness.

FRESH CROCK POT TOMATO SAUCE

Steps:

• Peel and coarsely chop tomatoes. Do this by hand and not food processor. Transfer tomatoes to a slow cooker.
• Melt butter over medium heat in a medium skillet. Add the onion and garlic, and saute until softened but not browned. Scrape into slow cooker.
• Cover and cook on low for 2 to 3 hours.
• At the end of the cooking time, stir in herbs. Cover and cook an additional 10 minutes. Taste for salt and add the sugar, if desired. Serve on top of your favorite pasta, you will have enough sauce for 1 lb of pasta.
• I also add olives to the sauce, during the last phase of cooking. Whatever is left over, I freeze.
• Another great tip -- when peeling the tomatoes use a vegetable peeler (one suited for softer skin) and it will make life so much easier!

CROCK-POT CHICKEN MEATBALLS IN TOMATO SAUCE

Steps:

• In a large pot, heat 2 Tablespoons olive oil over medium heat.
• Add a chopped onion, 2 garlic cloves (minced, 1 teaspoon dried basil and a pinch red pepper flakes.
• Saute until the onion is softened, about 5 minutes.
• Add 2 28-ounce cans of crushed tomatoes, 2 Tablespoons dried parsley, 1½ teaspoons salt and 1 teaspoon ground black pepper
• Simmer on low for 45 minutes.
• In a large bowl, combine 2 pounds ground chicken (turkey or beef), 1 cup bread crumbs, 1/2 cup grated Parmesan cheese, ¼ cup milk, 2 teaspoons dried parsley, ½ cup chopped onion, 1 large egg (beaten), 1 clove garlic (minced), 1½ teaspoons salt, and ½ teaspoon ground black pepper.
• Mix well.
• Form 1 to 2 inch balls from the mixture.
• Add a single layer of meatballs to the bottom of the slow cooker.
• Spoon half of the sauce over the top of the meatballs.
• Put any remaining meatballs on top of the first layer and cover with the remaining sauce.
• Cook the meatballs on high for 3 hours, or until no longer pink in the middle.

SLOW COOKER TOMATO SAUCE

Steps:

• Place tomatoes, onion, garlic, and olive oil in a slow cooker. Season with oregano, basil, cayenne pepper, salt, black pepper, and cinnamon.
• Cover, and cook 10 to 15 hours on Low. The longer you simmer it the more flavorful it becomes. At 10 hours it's really good, but at 15 its even better.