Prep 5 mins
Cook 8 hrs
I love this recipe for making pizza, on pasta, and sometimes I even eat it as a soup! You don't have to cook this in a slow cooker. You can heat it up on the stove, then blend as usual. You can can also add more or less garlic depending on your personal preference.
- 1 (28 ounce) canof whole peeled tomatoes
- 1 (14 1/2 ounce) can diced tomatoes, with green chilis
- 1 (14 1/2 ounce) canof diced tomatoes in juice
- 1 onion, diced
- 3 -6 cloves garlic, minced
- 2 teaspoons basil
- 2 teaspoons thyme
- 2 teaspoons oregano
- 2 tablespoons brown sugar
- 1 tablespoon tomato paste
- Combine all ingredients in slow cooker and cook on low, overnight or 8 hours.
- Puree in batches, in a blender until smooth. Reheat and serve however you like it.
Wow, this is such a tasty tomato sauce! Loved the flavours in this one and also how easy it was to make. I, too, made it on the stove top and that worked out well. I left mine a bit runnier as I wanted to use it as a pasta sauce. YUM!
Oh and I used only 3 ts of herbs for half the recipe as that was plenty for me.
Thank you so much for sharing this keeper with us, Veggie Cook! Made and reviewed for Veggie Swap #50 September 2012.
I used this as a pizza sauce...but simmered gently on the stove top rather than the slow cooker.
A good tasting sauce,that's really easy to whip up.
Made for PRMR.
Made this as a pizza sauce, following it right on down to & including the blending of the final product! Wonderful tasting & a great sauce for pizza, done this way! Another time I'll probably do a double batch & then freeze some of it! Also will make it again, but as a chunky pasta sauce & just chop up the whole tomatoes a bit! Thanks for posting this very nice recipe! [Made & reviewed in the special event All Aboard the L-O-V-E Train!]