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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 115.3
  • Total Fat: 2.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 662.1 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 4.3 g
  • Protein: 2.9 g

View full nutritional breakdown of Crock Pot Tomato Sauce calories by ingredient
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Crock Pot Tomato Sauce

Submitted by: KANLYONS

Introduction

Tomato sauce can be frozen or canned. When tomatoes are in abundance, triple the recipe and cook the sauce in a great big pot on the stove for 1-1/2 - 2 hours. Tomato sauce can be frozen or canned. When tomatoes are in abundance, triple the recipe and cook the sauce in a great big pot on the stove for 1-1/2 - 2 hours.
Number of Servings: 6

Ingredients

    2 Tbsp. Olive oil
    4 med. onions, diced (2 cups)
    1 med. green bell pepper, diced (1 cup)
    3 med. carrots, shredded (2 cups)
    2 cloves garlic, finely chopped
    8 large tomatoes, peeled and diced (8 cups)
    1 can (6 oz.) tomato paste
    1 tsp. salt
    2 tsp. dried oregano leaves
    2 tsp. dried basil leaves
    1/2 tsp. pepper

Directions

Heat oil in 12" skillet over medium heat. Cook onions, carrots, bell pepper and garlic in oil, stirring occassionally, until tender.

Place vegetable mixture and remaining ingredients in 5-quart Crock-Pot slow cooker. Cook on high heat setting for at least 8 hours. When sauce is done, divide into 2-cup portions and freeze for later use.

Comments/Notes:

The directions note to peel the tomatoes, but I do not bother. I also tend to cook longer than 8 hrs. on high as the longer it cooks, the richer the sauce.

I frequently add other vegetables such as diced green or yellow squash, red bell peppers, sliced mushrooms, etc.

This sauce is great for Swiss Steak. Defrost 4-5 cups of sauce and put in slow cooker. In 12" skillet, heat 2 T of olive oil. Dredge 5-6 slices (1/4" thick) of eye round roast in flour and then brown in skillet. Add browned meet and 1-2 onions, sliced to top of tomato sauce in slow cooker, and cook on low 6-8 hours. Great served over mashed potatoes.

Serving Size: Makes 11-1/2 cups sauce. Freeze in 2-cup portions.

Number of Servings: 6

Recipe submitted by SparkPeople user KANLYONS.






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