Crock Pot Italian Tomato Sauce

"This is so easy and quick it's almost embarrassing and the flavor is supurb.It's not too heavily flavored in any one direction so you can go anywhere with it when you use it.You'll never go back to canned sauce."
 
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Ready In:
6hrs 30mins
Ingredients:
10
Serves:
12
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ingredients

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directions

  • (Gallon cans of Tomatoes are available at small restaurant supplys that are "wholesale, open to the public" They will cost a lot less than retail.) Place Tomatoes in pot set on high.
  • Heat a large pan over med-high heat, add Oil.
  • Saute (stir fry) Onions for 5 min.
  • Add Garlic, Celery, Carrots, and Bay leaves saute for another 5-10 min. 'til tender. Add to pot.
  • Salt and Pepper 'til it's almost "right", stir well, cover.
  • Reduce heat to low and cook for 5-6 hours.
  • Remove Bay leaves and adjust seasoning.
  • If it is too acidic add Butter, 1 TBS at a time, stir well and retaste.
  • Continue to add, stir, and taste'til it's to your liking. This is much better than adding sugar!
  • Ladle a blender 3/4 full, Process 'til smooth.
  • Pour into a large bowl and continue with remaining sauce.
  • This sauce will be about the consistency of store bought.
  • If you wish it thicker, return to pot and cook on low, uncovered, stirring frequintly to keep the surface from turning dark.
  • When satisfied allow to cool completely, ladle 2 cup servings into plastic freezer bags.
  • Frozen it will keep up to 6 months. (I don't know if this is true, I've never kept any that long.).

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RECIPE SUBMITTED BY

I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace. Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy) My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal. I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.
 
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