Slow Cooker Tomato Sauce
This simple slow-cooker tomato sauce is easy to prepare and great for pizza, pasta, calzones, and more! No peeling or seeding required.
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Ingredients
- 2 28-ounce cans of tomatoes, crushed, whole, or diced
- ¼ cup extra virgin olive oil
- 1 small onion, chopped
- 2-3 garlic cloves, chopped
- 1 tablespoon dried basil or Italian seasoning
- 1 large carrot grated
- 1 teaspoon salt
- 1 tablespoon sugar
Instructions
Make the sauce:
- Add all the ingredients into a 6-quart slow-cooker. Cover and cook 3 hours on high or 4-6 hours on low, stirring occasionally.
- If you're using whole tomatoes, once they've broken down, uncover. Continue cooking for another hour or two, until the sauce, has thickened.
- For a smooth sauce, blend it in a blender (in batches) or use an immersion blender to achieve the texture you like. Use in your favorite recipes.
Storage:
- Allow sauce to cool down to room temperature and refrigerate unused sauce in an airtight container for up to a week or freeze for up to 2 months.
Notes
Yields 2 pints or 4 cups.
- The sugar is added to cut down the acidity of the tomatoes. If you want to reduce the amount, I suggest reducing it to no less than 1 teaspoon.
- If you plan on blending the tomato sauce to make it smoother, you can coarsely chop the onion, carrot, and garlic.
Nutrition
Serving: 1 (½ cup) | Calories: 50kcal | Carbohydrates: 4.5g | Protein: 1g | Fat: 3.7g | Saturated Fat: 0.5g | Sodium: 5.2mg | Fiber: 1.3g | Sugar: 2.8g
