Growing up, we had a huge garden and for some reason every year my dad would plant 6 tomato plants. Those of you that garden understand the magnitude of that decision. We would end up with so many tomatoes we didn’t know what to do with them. We would try to use as many as possible and ended up making lots of pasta sauce. The beauty of pasta sauce is that you can freeze it for later. I no longer have a garden living in an apartment, but I still love my fresh tomato sauce. Usually, my family would blanch the tomatoes first, but this sauce does not require you to do that. So yay, less steps!
Soften and caramelize onions and carrot under the broiler. This gives a sweet and slightly smoky flavor.
Toss the tomatoes with the onion and carrots, spices and bay leaves.
Cook for 8 hours, 4 on low and 4 on high. This should break down the tomatoes and give a great flavor. Just puree it with a hand blender, my favorite tool and you are done!
- 10 medium tomatoes, Diced
- 3 Bay Leaves
- 2 TBSP Olive Oil
- 1 Onion, Diced
- 1 Carrot, Peeled and Diced
- 4 Cloves of Garlic, Peeled and Minced
- 2 TBSP Italian Seasoning
- 1 TBSP Red Pepper Flakes
- 2 TSP Pepper
- 1 TSP Salt
- 1 Cup Low Sodium Chicken Broth
- Preheat broiler. On a baking sheet, toss onion, carrots and olive oil. Broil until onion begins to caramelize, about 15 minutes.
- In a slow cooker, add onion and carrot mixture. Mix with the rest of the ingredients. Put lid on slow cooker and turn to low. Cook for 4 hours. Mix and turn on high. Cook for another 4 hours. Turn off slow cooker. Using a hand blender, puree the tomato sauce until no large chunks remain.
- If freezing, let cool completely and freeze in heavy duty plastic bags.