12 hrs 20 mins
Harvesting the remainder of the tomatoes, zucchinis, yellow squash and cherry tomatoes before a reported frost had me scrambling a bit. I figured on making sauce but needed a bit more, so this came out a chunky, vigorous sauce for dinner and for freezing. I also used fresh herbs, basil, oregano, and chives to add spunk. Dried herbs can be subbed. Season to your taste. This is a basic sauce.
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Units: US | Metric
- 12 large tomatoes, stemmed and quartered (mine were as large as my fist)
- 20 cherry tomatoes, stemmed
- 1 large onion, chopped
- 1 large green pepper, chopped
- 2 garlic cloves, whole chopped (more or less for taste)
- 1 cup fresh basil (I use a handful)
- 1 cup fresh oregano (I use a handful)
- 1 tablespoon red pepper, for heat (optional- or to taste) (optional)
- 2 (6 ounce) cans tomato paste
- 2 cups water
- salt and pepper
- 1Add all ingredients to crock pot and put on low 6 hours.
- 2Then mash with potato masher and cook on low for 6-8 more hours.
- 3Add more seasonings to taste at his point.
- 4FOR FREEZING- put into freezer containers and freeze.
- 5I do not add meat at this point, I add meat when reheating for dinner.
- 6Notice: I do not skin tomatoes, as I mash them in the sauce.
- 7For a smoother sauce when cool and before freezing run through a sieve or a blender, then put into freezer containers.
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Nutritional Facts for End of the Summer Harvest Tomato Sauce
Serving Size: 1 (3729 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 11.2
- Calories from Fat 0
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 35.7 mg
- Total Carbohydrate 2.5 g
- Dietary Fiber 0.7 g
- Sugars 1.4 g
- Protein 0.5 g