The Best Slow Cooked Tomato Sauce Food

THE BEST TOMATO SAUCE

Steps:

• Combine the olive oil and garlic cloves in a large saucepan over medium-low heat and cook, stirring occasionally, until the garlic is soft and golden brown, about 6 minutes (do not let the garlic burn). Once the cloves are nicely browned remove them from the pot with a slotted spoon and set aside.
• Add the onion to the garlic-infused oil and cook until translucent, about 5 minutes. Crush the can of San Marzano tomatoes into the pot with your hands, then fill the can with water and pour it into the sauce. Stir in the crushed tomatoes, tomato sauce, tomato paste, granulated garlic, onion powder and crushed red pepper flakes. Season with salt and pepper.
• Finely chop the reserved browned garlic cloves and add to the sauce.
• Stir in the Parmesan rind, if using, and the basil sprig. Bring the sauce to a simmer and cook, stirring occasionally, until it has deepened in color and reduced slightly, about 1 hour 30 minutes (if the sauce begins to scorch, lower the heat). Season to taste with salt and pepper. Discard the Parmesan rind and basil before serving.

SLOW COOKER TOMATO SAUCE

Steps:

• Heat oil in skillet; add onions,garlic, celery peppers and carrots.
• Saute on high until transparent.
• Transfer to slow cooker.
• Add remaining ingredients.
• Stir to blend together.
• Cook on low for 9 hours or on high for 6 hours.
• About an hour before serving time, check and thin with water if necessary.
• I love a thick sauce.
• Set the Slow cooker on Low and let is cook overnight.
• Tip: Use your processor on the pulse mode to chop your vegetables.
• I always try to make it in the summer and add my fresh herbs by the handfull.

SLOW-ROASTED TOMATO SAUCE

Steps:

• Preheat oven to 300 degrees.
• Whisk together the olive oil, vinegar, garlic, and basil.
• Pour half of this mixture onto a cookie sheet and spread it around.
• Place tomatoes cut-side down on cookie sheet on top of the oil blend.
• Drizzle tomatoes with remaining oil, then sprinkle with the maple sugar and salt.
• Bake slowly in oven at 300 degrees for 3 hours.
• Blend or process when done.
• Serve hot over pasta, rice, or white beans (If you don't have 3 hours, you can roast them at 400 for 30 to 45 minutes or broil for 15 minutes, but it won't taste the same).

SLOW-COOKER BEANS IN TOMATO SAUCE

Steps:

• Place the beans in a large pot and cover with 10 cups of cold water. Soak the beans in the water at room temperature overnight.
• Bring the beans to a boil, and then reduce the heat until the water is gently simmering. Cook the beans until just tender, about 45-60 minutes, and then drain well. Place all the remaining ingredients, except the salt and pepper, in your slow cooker and mix well.
• Mix in the beans. Cover and cook on the low setting for 8 hours or until the beans are tender, bubbly and delicious. Taste the beans, add salt and pepper if needed, and serve.

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.