Roasted Red Pepper Sauce
This crock pot recipe came from an early edition of Quick Cooking, and I have been making LARGE quantities since. Now is the time of an "embarrassment of riches" of plum tomatoes, so a winter meal of chicken cacciatore brings all those summer flavors back.
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READY IN: 4hrs 40mins
SERVES: 12-15
YIELD: 3 containers
UNITS: US
INGREDIENTS
Nutrition- 4lbs plum tomatoes
- 1large sweet white onion
- 1(28 ounce) can tomatoes in puree
- 2(7 ounce) jars marinated artichoke hearts
- 3(7 ounce) jars roasted sweet red peppers
- 1⁄2
- 2(2 1/4 ounce) cans sliced ripe olives
- 1⁄4cup sugar
- 1⁄4cup balsamic vinegar
- 1⁄4
- 3
- 1tablespoon dried basil
- 1tablespoon dried oregano
- 1teaspoon salt
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DIRECTIONS
- Coarsely chop plum tomatoes.
- Chop sweet onion.
- Drain and chop roasted red peppers.
- Drain and chop marinated artichoke hearts.
- Quarter or slice fresh mushrooms.
- Drain ripe olives.
- In a 5 quart slow cooker, combine all ingredients except pasta.
- Use fresh herbs when available.
- Cover and cook on HIGH for 4-5 hours, until all flavors are blended.
- When cooled some, use a wand mixer to blend into sauce consistency.
- Serve over pasta, or browned chicken.
- Yields approximately 15 cups.
- Freeze in 6 cup containers for future use.
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