Making your own tomato sauce can be super easy!
There are many complicated and time consuming ways to make tomato sauce. I researched a thousand recipes that all called for skinning the tomatoes and boiling down the sauce to make a thick, rich tomato sauce.
For one thing, I didn't want to toss out all the skins--it seemed so wasteful. I've been refining my gardening skills which is why I need to make tomato sauce. I spent months caring for my plants to get those beautiful tomatoes! Maybe I could toss the skins of store bought tomatoes but not my homegrown roma's. Besides, the skins have the highest concentration of antioxidants.* I'd rather not throw out the health benefits.
|Aren't they so pretty?|
So I took my own fresh approach. I got out the slow cooker to make it easier. I generally like my tomato sauce herby and with a touch of sweetness. A sweet and salty tomato basil sounded perfect for my roma's, and since I've been growing oregano as well, I decided to add that to the batch. Finally, I added a taste of cabernet to give it a unique flavor. My husband said it was award winning! It's definitely the type of sauce I would expect of a great restaurant.
Honestly, homemade tomato sauce is simple and it's hard to go wrong. It's much healthier than store bought sauce and tastes better. By eliminating some of the steps it becomes a quick process yet maintains great quality. You know what you put into it and know what you get out of it.
2 cups roma tomatoes, seeded and chopped (makes 2 servings)
1/3 cup yellow onion, finely chopped
1 tablespoon olive oil
1 teaspoon minced garlic
2 teaspoons cabernet sauvignon
1 teaspoon white sugar
1/4 teaspoon sea salt
1/4 teaspoon black pepper
10-12 fresh oregano leaves or 1/4 teaspoon dried oregano
10 fresh basil leaves, chopped
1. Turn your slow cooker on high. While it's warming up, heat the olive oil in a large saucepan over medium low heat. Toss onions into the saucepan and sprinkle with a pinch of the sea salt and pepper. Cook for three minutes or until tender, then add minced garlic. Cook for no more than thirty seconds.
|Should look like this.|
|Are those tomatoes chopped? I like that my "waste" pile is very small.|
|Salt and peppered.|
|Cooking in the Crock Pot.|
*Did you know that the olive oil in the sauce helps your body to absorb the carotenoids found in tomatoes?
*Also, in the case of tomatoes, cooking for prolonged time at high temperatures makes carotenoids more available. I got my info from www.whfoods.com.