Anyway, I used this recipe, adapted from one I found online. It is by no means a hard and fast, written in stone, type of recipe! Add or subtract ingredients as you choose. My family does not like the texture of onions, so I use onion powder. Peel the tomatoes if you wish, or don't. I tweaked the second batch a bit to make it thicker. Boy, does this stuff smell delicious as it cooks!
Crock-Pot Pasta Sauce
ripe tomatoes (the recipe said 20-25, but I just filled the pot with them, cutting the large one into quarters, popping the cherries in whole!)
|Aren't they pretty? Most of these are Medford tomatoes. Yes, named for my town!|
Put tomatoes in pot and top with...
1 TBS onion powder
1 tsp. garlic powder (you can add more later to taste)
herbs - I used
sage - 4 leaves
oregano - two small stems
rosemary - one stem, about 5"
thyme - two small stems of lemon and nutmeg thyme
1 tsp. each salt and pepper
2 TBS olive oil
Cover and cook on high 4 hours. Stir. Recover and cook 2-4 hours more. As the tomatoes cook down they release a lot of liquid. When I made the second batch I drained 4 cups of this liquid off half way through cooking.
When done you can strain it to remove the skins (and herb stems!), blend it, or keep it as is. My first batch was thin (undrained) and I pressed the tomatoes through a sieve. I blended the second batch with thicker and smoother results. I will blend any future batches.
|second batch pasta sauce - reheated to can|
|I really ought to get some cute labels!|