Crock Pot Tomato Sauce
- Number of Servings: 6
Ingredients
2 Tbsp. Olive oil4 med. onions, diced (2 cups)1 med. green bell pepper, diced (1 cup)3 med. carrots, shredded (2 cups)2 cloves garlic, finely chopped8 large tomatoes, peeled and diced (8 cups)1 can (6 oz.) tomato paste1 tsp. salt2 tsp. dried oregano leaves2 tsp. dried basil leaves1/2 tsp. pepper
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.
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.
Nutritional Info 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
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