05 February, 2013

Crock-pot Fire-Roasted Tomato Sauce | Slow Cooker Revolution



Crock-pot Fire-Roasted Tomato Sauce ingredients
Makes 9 cups (enough for 3-lbs pasta)
Base
2 Tbsp extra-virgin olive oil
2 onions, minced
8 garlic cloves, minced
2 Tbsp tomato paste
2 Tbsp minced fresh oregano or 2 tsp dried
Pinch red pepper flakes
1 (28-oz) can fire-roasted diced tomatoes, drained
1 cup dry red wine
1 (28-oz) can fire-roasted crushed tomatoes
1 (28-oz) can tomato sauce
/4 tsp liquid smoke

Finishing
1/2 cup minced fresh parsley


Directions
Stovetop preparation
Heat oil in 12-inch skillet over Medium-High heat until shimmering. Add the next five (5) ingredients (onions through red pepper flakes) and cook until onions are softened and lightly browned, about 8 to 10 minutes.

Stir in drained, diced tomatoes and cook until dry and lightly browned, about 8 to 10 minutes.

Stir in wine; scrape up any browned bits and simmer until thickened, about 5 minutes. Then, transfer to slow cooker.


Simmer in slow cooker
Stir in crushed tomatoes, tomato sauce and liquid smoke into the slow cooker; cover and cook until sauce is deeply flavored, about 9 to 11 hours on Low setting or 5 to 7 hours on High setting.

Before serving, stir in the parsley and season with salt and pepper to taste.     Back to Top


Slightly adapts the Editors at America's Test Kitchen, Slow Cooker Revolution: One Test Kitchen, 30 Slow Cookers, 200 Amazing Recipes (Boston: Boston Common Press, 2011), 163.


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Armchair Chef 2-Day Test Sauce


Page Last Updated 1 April 2015

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