I love, love, love this! I have made it twice this month from fresh tomatoes and other CSA goodies: the first time I made it as written, and the second with a few little tweaks. Both times I got enough for three meals, and my freezer is now full of healthful and delicious sauce that my kids gobbled without a second thought. The first time I added cooked lentils before serving for a vegetarian delight, and the second I added a small amount of ground turkey to please the carnivore crowd. I also added a few splashes of red wine and some balsamic vinegar the second time, and I dissolved a chunk of parmesan cheese in the sauce both times. Thanks so much, Rita! Made for Zaar Cookbook Tag.
Such a nice sauce! Have made this twice now, first time made exactly as written and left the sauce nice and chunky. Just made it again this evening adding a good teaspoon of crushed red pepper, this time using my immersion blender to smooth the sauce out after cooking for 4 hours and then letting cook for another hour. Used for spaghetti tonight and lasagna in a few days, with another container full in the freezer for something else! I think I actually like the blended sauce better, really helps the flavors blend into a complex, rich taste. A great use for my CSA veggies and love how nutritious this is! Thanks so much for posting, love it!
Rita I made this sauce yesterday to start using up some frozen veggies from the summer harvest. I added in some shredded zuchinni and yellow squash. I used the sauce to make penne pasta bake. Wonderful!! I made a huge batch so I can use the sauce today to make chicken caccitore for today's dinner. The sauce has kayers of flavor and it really tastes lovely. Thank you for a simple to put together recipe and in the crockpot to boot! How simple can it be.
Excellent! I can't get over how all these vegetables combine to make a thick, rich and (dare I say) meaty sauce. It's so healthy too! And it freezes beautifully. Rita, this is a miracle sauce! I can't wait to make it again and start to play with it--adding various bits and bobs. Great stuff!
i made this sauce today for a different approach to pasta! it was delicious. the texture was that of a meat sauce, but of course, without the meat! i tweaked the recipe a bit by only using 1/4 eggplant, and 2 cans tomato, one crushed, one diced. i also served it with whole wheat penne rigatte.
I asked on the freezer forum about freezing eggplant. I have a bunch in the garden and am new to the vegetable, which I really like. Tish suggested this recipe. I had everything except the portabella so I threw in an extra eggplant. I expected it to be OK but Rita, it is really wonderful. I am a full flegged meat eater and couldn't believe how much we enjoyed this over spaghetti with garlic bread and a glass of wine. Thank you very much. I'll be making this again.
This is a wonderful basic recipe! I didn't have the eggplant, so I substituted another portabello. I also didn't have the third can of crushed tomatoes so I put in 1 can of tomato sauce. I also diced a mix of red, yellow, and orange peppers into the sauce to total 1 pepper (what I had) I cooked it on low overnight to total 12 hours. This went straight to the freezer for an OAMC session but I tasted it and it was fantastic! Thanks for a new addition to my OAMC recipes :)
This is one great sauce.I almost didn't make it because I had no eggplant but took a chance.It turned out thick and tasty.I admit I added about 1 cup of basil(frost is around the corner here).I also added some frozen cooked meatballs the last hour.Another winner;thank you. Rita
I really like this sauce! The poster is right that it can be used SO many ways and it makes a LOT! My husband uses it as salsa and I will puree it for enchilada sauce even! It smells SO good cooking all day to! Thanks for a great recipe!
I agree with Pets, this is a great crockpot recipe...the sauce is rich and flavorful. This will be made often, thanks Rita.