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4 tb Olive oil
1 sm Yellow onion, finely sliced
3 cl Garlic, minced
3 lb Fresh plum tomatoes, cored, peeled, seeded and pureed (enough to yield 4 cups) (about 20 medium tomatoes)
1/4 c Minced fresh parsley ) OR 1 tb Dried parsley
3 tb Minced fresh basil OR 1 ts Dried basil
1 tb Minced fresh oregano OR 1 t Dried oregano
Salt and pepper to taste
Turn the slow cooker on high, let it heat for 5 minutes, and add olive oil, onion and garlic. Stir and cover. The pot won't get hot enough to brown them. Cook for 1 hour, or until onion is soft and wilted. Uncover and add tomatoes, parsley, basil, oregano, salt and pepper. Reduce heat to low and stir. Cook with the cover off for approximately 4 hours. The sauce is done when it is thick and not watery. Makes 4 cups.
This recipe yields enough for 1 pound of pasta. It will freeze well up to two months.
Some general comments about this recipe:
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