Recipe by NurseJaney
This crock pot recipe came from an early edition of Quick Cooking, and I have been making LARGE quantities since. Now is the time of an "embarrassment of riches" of plum tomatoes, so a winter meal of chicken cacciatore brings all those summer flavors back.
Top Review by Sharon Anne
Love it, love it, LOVE IT! However, I didn't do the recipe in the crock pot; I NEEDED some sooner. I roasted a red pepper and scaled and peeled the tomatoes. I just wanted a sauce, so I didn't add (artichokes, mushrooms and olives). Now, the (FRESH) sauce is divine; simmered a bit on the stove. I used that right off and simmered more for hours. Tasted just like a marinara sauce, that the Olive Garden spooned over grilled chicken - years and years ago! I've been trying to duplicate that for decades. So THANK YOU! Anyway, both the fresh and long simmered sauces do freeze beautifully in zip-bags. I pull them out, when I am in a frenzy for what to serve in a hurry with ground beef or what-ever. Again THANK YOU!
- 4 lbs plum tomatoes
- 1 large sweet white onion
- 1 (28 ounce) can tomatoes in puree
- 2 (7 ounce) jars marinated artichoke hearts
- 3 (7 ounce) jars roasted sweet red peppers
- 1⁄2 lb fresh mushrooms
- 2 (2 1/4 ounce) cans sliced ripe olives
- 1⁄4 cup sugar
- 1⁄4 cup balsamic vinegar
- 1⁄4 cup extra virgin olive oil
- 3 garlic cloves, minced
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 teaspoon salt
- cooked pasta
Directions See How It's Made
- Coarsely chop plum tomatoes.
- Chop sweet onion.
- Drain and chop roasted red peppers.
- Drain and chop marinated artichoke hearts.
- Quarter or slice fresh mushrooms.
- Drain ripe olives.
- In a 5 quart slow cooker, combine all ingredients except pasta.
- Use fresh herbs when available.
- Cover and cook on HIGH for 4-5 hours, until all flavors are blended.
- When cooled some, use a wand mixer to blend into sauce consistency.
- Serve over pasta, or browned chicken.
- Yields approximately 15 cups.
- Freeze in 6 cup containers for future use.