Saturday, June 4, 2011

Garden Fresh Tomato Sauce

© 2011 Cizon Sauceda
Tested in Cizon's Kitchen
on 2011.06.02

Garden Fresh Tomato Sauce

From the section Meatless Main Courses
pg. 146
The Best Slow Cooker Cookbook Ever
by NatalieHaughton
Makes about 7 cups

3 1/2 to 4 pounds ripe tomatoes, peeled and chopped
2 tsp dried basil
1/4 tsp dried oregano
1 (6 oz) can tomato paste
1/2 tsp salt
1/2 cup dry white wine
1/4 tsp freshly ground pepper
1 large red onion, chopped
1/2 tsp sugar, or to taste
1 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
4 large garlic cloves, minced
1/4 cup chopped fresh basil

1. In a 3 1/2- or 4-quart electric slow cooker, mix together the tomatoes, tomato paste, wine, red onion, olive oil, garlic, dried basil, oregano, salt, and pepper.

2. cover and cook on the low heat setting 4 to 4 1/2 hours.

3. Stir in the sugar, vinegar, and fresh basil. Increase the heat setting to high and cook, uncovered, 1/2 hour longer to thicken the sauce slightly.

I actually doubled this recipe and made it in my 8-quart CrockPot. It turned out pretty good (a little too much onion using two large-but still tasted good) and I was able to take and make two 4-cup freezer bags of sauce for two future meals. Peeling tomatoes is not easy. I still need a lesson on this technique but it was an excellent opportunity to talk with God about how he was peeling away layers of my life and what he is preparing me for me in the future.