Today I’m being a hypocrite.
Well, sorta.
If you’ve read this blog for, like, five minutes then you know that tomato sauce is not my favorite thing. While I enjoy some Italian food in moderation, it is still easily my least favorite cuisine and most tomato sauces can take a hike… unless it’s a just a small spread on pizza. I’d still choose white pizza first.
Pizza sauce amounts and consistencies are a huge source of contention in this house.
So a few years ago when I tried this original tomato sauce recipe? My mind was slightly blown that I loved it. It tasted so simple and fresh – and most importantly, light. Which is where I think most other tomato sauces get me. I find them to be too heavy and acidic for my liking, and it’s not like the pasta really helps because I don’t care much about that either. Basically, what I’m trying to say is that I’m an Italian guy’s worst nightmare. Probably his mother’s worst nightmare too. And grandmother’s. And… and… yeah.
Uh huh, that there’s a bottle of Bulliet bourbon in the background there. Don’t judge. It’s Monday.
Just my luck – I married someone Irish who doesn’t want tomato sauce 24/7. Crazy enough, he loved this sauce too. He loved it even more than I did, but does that really say a lot considering for the last five years I’ve served him some sort of marinara out of a jar? No. It does not. But still.
I find the original recipe to be pretty perfect. The only slight downside is that it still takes about 45 minutes, which for me in kitchen time is really not long at all, especially considering it’s really 40 minutes of sit-around-and-wait time. But I still thought it would be cool to have a way to make a really large batch of the sauce completely hands-off, to have it stored so I could stop buying jarred stuff. And it took a few trials given the liquid in the canned tomatoes and crockpot scientifics that I don’t really understand, but this is it… our favorite. I make it once or twice a month and freeze some leftovers. Then I totally OD on it and eat something else until I crave it two weeks later.
That is my life.
Favorite Crockpot Tomato Sauce
Yield: serves 4-6
Total Time: 8 hours
Ingredients:
4 (28 ounce) cans of whole, peeled tomatoes
2 sweet onions, ends removed, peeled and sliced in half
4 garlic cloves, minced
6 tablespoons unsalted butter, cut into pieces
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
Drain 2 cans of the tomatoes, reserving the juice if you desire. You won't need it for this recipe.
Add the drained tomatoes, the 2 other cans of tomatoes (juice and all), the onion, garlic and butter to the crockpot. Cover and cook on low for 6-8 hours, stirring occasionally if desired. The tomatoes will break down but near the end, I like to take a potato masher and crush them as much as I can. I prefer to remove the onion, but my husband likes to keep it in there, so it's your choice! Season with salt and pepper, then taste and season additionally if needed. Sometimes I need to add a little more salt and pepper. You can also add some dried oregano or basil if you'd like. Use as desired on pasta, pizza, casseroles, etc. This is a very simple, fresh-tasting tomato sauce. If you're a tomato sauce connoisseur, it may not be for you - add whatever you'd like to make it your own!
I've also stirred a 1/2 cup of freshly grated romano cheese into this and it's... amazing.
[adapted from marcella hazan via smitten kitchen]
Ever wonder what the end of a photo shoot looks like when I’m hungry? Yeah. Like that.
I’m Jessica and this is where I share my stuff. You will find a balance of healthy recipes, comfort food and indulgent desserts.
Great recipe. My tip from an Italian friend of mine is if you add a bit of sugar to the tomatoes it will make it less acidic. Yum.
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Interesting and sounds yummy… all up to the point of the butter. Butter? really… had never thought of that one and 6 Tbsp even which adds more fat that is not needed. Perhaps I will try with 3 Tbsp. butter.
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Homemade tomato sauce is the best. My mother used to make it all the time. Her recipe is almost like yours, except she puts in a bit of sugar in it. Thanks for sharing this.
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I trust all of your recipe judgment. Everything I make from your blog is my new favorite recipe. I also hate canned tomato sauce, but OMG this is so yummy! I made it yesterday and used it for pizza sauce, and today it’s topping my pasta. Thank you.
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I knew there was a reason I loved your blog! I too get the sideways glances at the mention of dislike of tomato sauce, and gasps when I decline pasta. This clinched it, we are kindred spirits my friend. I must try this one! (oh and every other recipe you post, must not visit hungry…)
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I always add a little bit of milk to my tomato sauce (from a store-bought jar, shame) to make it creamier, but adding butter sounds heavenyl!
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I’m cooking this now and it smells heavenly! I make my Grandmom’s meat sauce often, but that has a lot more ingredients and stove time. I’m going to pulse mine in the food processor (we don’t like chunky sauce) and add some minced herbs from my garden :) Thanks!
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I’m definitely trying this Monday. My son always wants spaghetti and I don’t care for red sauce. A little amount is fine if it’s baked with pasta and topped with cheese (that how we had it two weeks ago so I could tolerate it). I’m in the same boat as you! White sauce, olive oil anything, but red. I just discovered your blog today and love it!
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