Oh dear ones, have I shared my oh-so-easy recipe for tomato sauce in a crock pot with you?
I promise that this is the easiest tomato sauce you will ever make.
Crock Pot Tomato Sauce
Fill your crock pot with fresh ripe washed tomatoes. We grew Romas this year, but you can do it with any tomato you have, or an assortment. Remove any stems or leaves or bad places but don’t worry about slicing them or peeling them. Fill the pot. In fact, overfill the pot to the point where you can’t fit the lid on top.
Add the tiniest bit of water, just so the bottom tomatoes don’t scorch.
Turn on high. Walk away.
A few hours later, come back and stir. Some of the tomatoes will be breaking down. You can squish those as you stir. Put the lid on askew — no need to seal it.
Keep on high. Walk away. If you are going to be away from home for several hours or if you are going to sleep, stir the pot and then turn it to low.
If you’re going to be home and awake, turn it back to high. Stir occasionally. At about 30 hours from your beginning time, turn it off completely and let the sauce cool.
Using an immersion blender, whirr everything, peels and all, until you have a beautiful thick, somewhat smooth sauce. This takes 90 seconds or so. It is so hard. This is one of the reasons I own an immersion blender. (The other reason is smoothies (!) but that’s another post.)
Pack into bags or freezer-worthy containers and stick in the freezer.