Thick & Chunky Tomato Sauce With Veggies (Crock Pot)

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.

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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.

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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!

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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.

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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.

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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 :)

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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

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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!

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I agree with Pets, this is a great crockpot recipe...the sauce is rich and flavorful. This will be made often, thanks Rita.

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This recipe turned out great. I followed the directions as given. This makes a lot of sauce. Plenty for a dinner of pasta with vegi meat balls. We then froze the rest for future meals. Thank you so much for this easy, healthy, and tasty recipe!

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This is a great crockpot recipe! I did not completely stick to the amount of ingredients, I just filled up the pot as much as I could. My crockpot is a 3 liter/quart probably considered as a small one. I left it cooking for 12 hours on low during the night. I did taste the sauce and after it cooled frozen it for future use. Good smooth but full flavor..I did not add the fresh basil, will do that when I reheat the sauce to use over pasta..there are so many uses for this recipe and you can vary the ingredients!! Thanks Rita!

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