Spicy Tomato Sauce Recipe
To me, one of the best things about summer is garden fresh tomatoes & one of my favorite ways to make them last all year is this sauce. It's great over pasta, but also makes a great base for soups, chili, enchiladas & many other dishes. We portion & freeze flat in food saver bags. After freezing, the packages stack neatly in the freezer and for those of you that know me, you know that's very important.
tip: "blemished" tomatoes are great for sauces. If you're not growing your own, save some money and buy a box of 2nds from Lemley's Produce at the Dallas Farmers Market.
7 lbs tomatoes - peeled, seeded and crushed
2 small onions, chopped (about 2.5 cups)
4 teaspoons minced garlic
2/3 cup olive oil
4 teaspoons dried oregano
4 teaspoons dried basil
1/2 teaspoon ground cayenne pepper
3 teaspoons kosher salt
4 teaspoons ground black pepper
- Place all ingredients in the crock pot.
- Cover, and cook 15 + hours on LOW.
tip: you may be tempted to reduce the cook time, but something magical happens after 12 hours. The longer it cooks, the better it is.
If too runny, move to a pan and cook until some of the liquid is reduced.
*For mild sauce, reduce black pepper & delete cayenne pepper.
Makes approximately 7.5 cups of finished sauce.