One major plus about growing up in New York is the Italian food! I make an all-day sauce in the slow cooker that is just amazing! Here’s the recipe!
- 2 cans of 29 oz tomato Puree
- 1 can 28 oz diced tomatoes
- 6 cans 6 oz tomato paste
- 1 cup sun-dried tomatoes in oil
- 1 tablespoon minced garlic in oil
- 1 cup brown sugar
- 1 cup of diced onions
- 1 tablespoon basil
- 4 crushed bay leaves
- 2 tablespoons oregano (I like my sauce with extra oregano so add this to taste)
Directions:Open and empty all cans into the slow cooker. Fill one of the large cans halfway with warm water and swish to remove any remaining tomato juice. Pour from one can into the next until all cans are satisfactorily clean. Then pour the water into the slow cooker. Add all other ingredients and stir. Set slow cooker on high for four-six hours (or until sauce thickens)
Tips & Hints: This is a big recipe and should almost completely fill a 6 quart slow cooker. Reduce recipe to fit yours or use a large pot on the stove top. This sauce freezes VERY well with or without meat already added. Be sure to leave room when freezing for slight expanding. Fresh tomatoes can be substituted for diced but extra puree should be added to compensate the less liquid. You will also have to cook longer to allow for them to soften completely. Sun-dried tomatoes add a unique and robust flavor with just enough olive oil that you don’t need to add any more to the recipe, least of all with the minced garlic in olive oil (I make it myself for added flavor and freshness).
And there you have it! I hope you enjoy it as much as we do!