Crock Pot Italian Tomato Sauce Recipes

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir onions and Italian sausage until the sausage is browned, about 10 minutes. Transfer the sausage and onions to a slow cooker. In the same skillet, cook and stir the ground beef, Italian seasoning, 1 teaspoon of garlic powder, and marjoram, breaking the meat up as it cooks, until the meat is browned, about 10 minutes. Transfer the ground beef into the slow cooker.
• Stir in the tomato sauce, tomato paste, diced tomatoes, stewed tomatoes, thyme, basil, oregano, and 2 teaspoons of garlic powder. Set the cooker on Low, and cook the sauce for 8 hours. About 15 minutes before serving, stir in the sugar. Serve hot.

Steps:

• Place tomatoes, onion, garlic, and olive oil in a slow cooker. Season with oregano, basil, cayenne pepper, salt, black pepper, and cinnamon.
• Cover, and cook 10 to 15 hours on Low. The longer you simmer it the more flavorful it becomes. At 10 hours it's really good, but at 15 its even better.

Steps:

• Place all ingredients in slow cooker and cook on low for 8 - 10 hours. The sauce will reduce several inches in the cooker resulting in an intense fresh tomato sauce.

Steps:

• (Gallon cans of Tomatoes are available at small restaurant supplys that are "wholesale, open to the public" They will cost a lot less than retail.) Place Tomatoes in pot set on high.
• Heat a large pan over med-high heat, add Oil.
• Saute (stir fry) Onions for 5 min.
• Add Garlic, Celery, Carrots, and Bay leaves saute for another 5-10 min. 'til tender. Add to pot.
• Salt and Pepper 'til it's almost "right", stir well, cover.
• Reduce heat to low and cook for 5-6 hours.
• Remove Bay leaves and adjust seasoning.
• If it is too acidic add Butter, 1 TBS at a time, stir well and retaste.
• Continue to add, stir, and taste'til it's to your liking. This is much better than adding sugar!
• Ladle a blender 3/4 full, Process 'til smooth.
• Pour into a large bowl and continue with remaining sauce.
• This sauce will be about the consistency of store bought.
• If you wish it thicker, return to pot and cook on low, uncovered, stirring frequintly to keep the surface from turning dark.
• When satisfied allow to cool completely, ladle 2 cup servings into plastic freezer bags.
• Frozen it will keep up to 6 months. (I don't know if this is true, I've never kept any that long.).

Steps:

• Place a food mill over a Dutch oven or other large deep pan, and pass the tomatoes through until only the seeds remain; or seed the tomatoes, pure in a food processor and pour in the pan. Add 2 cups water, oregano, and basil, if using, and salt and pepper to taste. Bring to a boil, then reduce heat to low.
• Place sausage in a skillet and add water to cover. Bring to a boil and cook, covered, until surface is opaque, about 3 minutes. Drain well and pat dry with paper towels. Return sausage to skillet and place over medium-high heat. Prick sausages all over with a fork to release oil into the pan; cook until browned on all sides. Transfer to the pot of sauce.
• Season the pork with salt and pepper. In a large skillet over medium heat, heat the oil until shimmering. Add the pork and brown on all sides, about 5 minutes. Reduce heat to low, and add onion and garlic. Cover and cook until the onion is soft, about 5 minutes. Transfer contents of skillet to the pot of sauce.
• Simmer the sauce until the pork is tender, 2 to 3 hours. To serve, remove meats and place on a serving platter to pass separately, and use the sauce to dress pasta.