Total Time
2hrs 10mins
Prep 10 mins
Cook 2 hrs

This recipe was created as part of the ZWT 8 Crock Pot challenge where you had to convert a recipe into a recipe cooked in a crock pot. The original recipe was posted by Magpie Diner - Provencal Tomato Sauce (Uses Fresh Tomatoes). The orignal recipe called for 1/3 cup of olive oil which I reduced to 1 tbsp as well as fresh thyme and marjoram, which I switched to chives and parsley. I used roma tomatoes and blended the sauce for a consistent texture

Ingredients Nutrition


  1. Heat olive oil in pan and saute onions until translucent, about 7 minutes.
  2. Add garlic and saute for another 2 minutes.
  3. Add the onion/garlic mixture into crock pot along with bay leaves, tomatoes, salt and peper to taste.
  4. Cook in crock pot on high for 90 min and reduce to low for 30 minute.
  5. Remove bay leaves.
  6. Blend tomatoes with hand blender - this step is optional, if you like a chunky sauce
  7. Add fresh herbs of your liking and stir in tomato paste.
Most Helpful

this is amazingly easy and tastes wonderful make this

Dienia B. October 28, 2012

I mashed it at the end with a potato masher. The taste is really good. Thanks Deantini :) Made for PRMR tag game

Boomette September 14, 2012