Sun Dried Tomato Crock Pot Spaghetti Sauce Food

SUN-DRIED TOMATO SAUCE

Steps:

• Simmer sun-dried tomatoes in stock to reconstitute
• Purée in a food processor
• Heat a saucepot or Dutch oven over medium heat with EVOO, 4 turns of the pan
• Melt butter into oil, add onions, garlic, bay and salt, and cook to very soft and translucent-do not brown
• Add sugar or honey, chili flakes, tomatoes and basil, and simmer 20-30 minutes to break down tomatoes
• Serve with Polenta Arancini and Meatballs with Mint and Garlic

MEATY SUN-DRIED TOMATO SAUCE

Steps:

• In a large skillet, cook the sausage, beef, onion, green pepper, celery and garlic over medium heat until meat is no longer pink; drain. Transfer to a 4-qt. slow cooker., Stir in the remaining ingredients. Cover and cook on low for 8-10 hours. Discard bay leaf.

CROCK POT SPAGHETTI SAUCE

Steps:

• Place all your ingredients in your crock pot except for your spaghetti.
• Stir until well combined.
• Cover and cook on low for 8 hours.
• Serve over spaghetti noodles or divide into two gallon freezer bags and freeze flat or two freezer containers

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.

SUN-DRIED TOMATO SAUCE

Steps:

• Place all the ingredients into your blender and blitz until smooth
• To serve as a pasta sauce, cook and drain your pasta as per packet instructions - but when you drain the water away save a little bit in the pan (about 1 tbsp worth). Stir through the blended sundried tomato sauce and serve!

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!

VEGAN SUN-DRIED TOMATO SAUCE (FOR PIZZA OR PASTA)

Steps:

• Place first three ingredients into food processor and "chop" roughly. Set aside.
• Boil tomatoes in water (or broth) in a shallow pan.
• When tomatoes have softened, add them and any remaining liquid to the food processor and puree.
• Add remaining 5 ingredients to tomato puree and stir.
• Pour garlic-onion mixture into processor with tomato and puree to desired consistancy. This makes a thick, rich and slightly spicy sauce!

CROCK POT SPAGHETTI SAUCE

Steps:

• Place all ingredients, except parmesan cheese, in a crock pot.
• Mix thoroughly.
• Turn crock pot on low for 8 hours, more or less, until you are ready to eat.
• Stir in the parmesan cheese while pasta is boiling.
• Enjoy!

SPICY SUN-DRIED TOMATO SAUCE

Steps:

• Bring 6 cups of water to a boil in a 3-quart sauce pan. Add the tomatoes and simmer for 2-3 minutes. Remove pan from heat and set aside.
• In another 3-quart saucepan, soften the onions in the oil over medium heat for 5-7 minutes, then add carrots, garlic, cinnamon, orange peel, black pepper, cayenne and salt.
• Reduce heat to low, cover the pan, and simmer for 20 minutes.
• Drain tomatoes and add them to the onion mixture along with 6 cups of fresh water. Raise heat to high and bring sauce to a boil.
• Reduce heat to low and simmer, uncovered, for 10 minutes.
• Remove cinnamon stick (if using) and orange peel. Add the basil and balsamic vinegar.
• Carefully puree the sauce in batches in a blender until smooth. Season with additional sea salt to taste.

SUN-DRIED TOMATO CROCK POT SPAGHETTI SAUCE

Steps:

• Salt to taste Place all ingredients in crock pot and cook on low for 6-8 hours.
• Note: You can add mushrooms if desired.

CREAMY SUN-DRIED TOMATO CHICKEN RECIPE (20 MIN!)

Steps:

• Pat the chicken breasts dry with paper towels and season them on both sides with sea salt and black pepper.
• Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 3-8 minutes per side, until golden brown and almost cooked through (internal temperature should reach 160 degrees F). Time will vary depending on the thickness of your chicken and whether it's whole or cut into strips.
• Remove the chicken from the pan, cover with foil to keep warm, and set aside.
• Meanwhile, in a small bowl, vigorously whisk the arrowroot powder into the chicken broth.
• Add the minced garlic to the skillet (add a little more oil if it's dry). Cook for about 1 minute, until fragrant.
• Add the arrowroot/broth mixture, cream, sun dried tomatoes, and half of the fresh basil. Increase the heat to bring to a gentle boil, then reduce heat and simmer for 1-2 minutes, until the sauce thickens. Adjust salt and pepper to taste if needed.
• Add the chicken back to the pan and spoon the sauce over it. Cook for 1-2 minutes, until chicken is fully cooked through (internal temperature reaches 165 degrees F).
• Top with the remaining fresh basil before serving.