Hello, best sauce I’ve ever made. It was so good for three reasons – firstly, it tasted amazing. Secondly, it can be used in a million different ways – pizza sauce, spaghetti bolognese, lasagne… (and this recipe actually makes enough for at least two meals). Thirdly, it only took about five minutes of effort, because the slow cooker did all the rest. Winning! (are people still saying that?)
When I dragged myself off the sofa at about midnight after an evening in front of the telly with a beer (or two), the last thing I felt like doing was getting back in the kitchen to fill up the slow cooker. However, about four minutes later it was all done, and I wondered why I’d been so reluctant. I was even more pleased the next morning when my house smelled like Italy and this rich tomato sauce was bubbling away.
The slow cooker is perfect for making tomato sauce. It’s one of those things that tastes better the longer you let it simmer. I’ll admit, I sometimes resort to using a jar of the premade stuff because I just can’t face spending my entire afternoon simmering a pan of sauce for long enough to get it thick rich – and it’s never as good if you take too many shortcuts. This version is the best of both worlds – it’s been cooked long and slow, so the tomatoes become sweet and flavourful, but it’s also barely any more effort than opening a jar. It suits me perfectly.
- 2 x 400g tin chopped tomatoes
- 250g cherry tomatoes, halved
- 2tbsp tomato purée
- 1 onion, roughly diced
- 5 cloves garlic, minced
- 3tbsp fresh basil, roughly chopped
- ½tsp mixed dried herbs
- Black pepper
- Add all ingredients to the slow cooker, and cook on low for around 8 hours. Using an immersion blender, blend the sauce until it reaches your desired consistency (mine was fairly smooth but still had some texture). I wanted mine to thicken up a little so I then removed the lid and cooked on high for a further 1½ hours, but feel free to skip this step if your sauce is a nice consistency.
For My Whole Food Life’s original recipe, see here.