Prep 10 mins
Cook 6 hrs
- 1 1⁄2 cups sun-dried tomatoes, chopped
- 1 medium onion, chopped
- 1 cup celery, chopped
- 2 garlic cloves, minced
- 36 ounces whole tomatoes or 36 ounces tomatoes, chopped, undrained
- 2⁄3 cup chablis or 2⁄3 cup other dry white wine
- 1 teaspoon dried fennel seed
- 1 1⁄2 teaspoons basil
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon pepper
- Salt to taste Place all ingredients in crock pot and cook on low for 6-8 hours.
- Note: You can add mushrooms if desired.
I switched this up a bit due to the previous reviews. First of all, I made a batch and a half. I used both diced tomatoes and crushed tomatoes. I added mushrooms, 2 bay leaves, some Italian Seasoning, sugar, 1 small can of roast garlic flavored tomato sauce and a bunch of parmesan cheese. The result was fabulous (the cheese and the sugar were the keys to perfection here)! I cooked it for 4 hours on high, then 1 hour on low. I put it in jars and will be giving it to the neighbors as Holiday gifts.
I was so excited to make this being that I love Sun Dried tomatoes. I am SOOO disappointed in the outcome! It was terrible, I made it in a crock pot, and there was not enough liquid in the recipe so it turned out more like a mushy paste, GROSS! PLUS, the cooking time said you could cook up to 8 hours, I did about 7, but when I got home from work, it was charred to the bottom and sides of my crock pot, and my house smelled terrible! I will never make this again. Beware if you are planning on making this, I needs to be watched at all times, and water or some other type of liquid will need to be added, unless you like paste.
I doubled this and froze some too. Delish! It's a keeper.