You will never want sauce from a can again! 8 Steps in Pictures! This is so easy to do, and if you garden, it makes use of all those tomatoes that seem to become red all at once. Take one Saturday or Sunday a month to make sauce and you can make enough sauce for the whole month at a fraction of the cost. The best part is it doesn't have that "tin can" undertone store bought sauce has.
10-15 medium tomatoes
2 green peppers
6-8 garlic cloves
sprig of sweet basil (aprox. 5-6 leaves)
1 large onion
1/2 cup of Parmesan Cheese
* some people add a tsp of sugar to their sauce to balance acidity. Some leave out the sugar and add a cup of shredded carrots. This is just a base recipe. Adjust to make it your own signature sauce. I do not use sugar in my sauce.
Step one. Score an X on top of tomatoes and drop in boiling water for round a minute. You will see the skins start to split.
Step Two. Drop in ice water and then easily slip the skins off.
Step Three. Take 3/4 of the tomatoes and add to food processor. Process until tomatoes are smooth. Dump processed tomatoes in crockpot.
Step Four. Build your flavor base. Rough chop 1 green pepper, all the garlic, and half your onion. And get your sweet basil leaves.
Step Five. Add the remaining skinned tomatoes and your rough chopped peppers, onions, garlic, and basil to processor and process till relatively smooth. Salt and pepper can be added now. Tsp of each. Or you can add later to taste. These ingredients build the flavor base in the sauce. Since they are dispersed into the sauce and cut so tiny they really diffuse their flavors well over low heat). Add flavor base to crockpot containing first batch of tomatoes.
Step 6. Chop remaining green pepper, onion into small pieces. Get 1/2 cup Parmesan cheese. I added chopped Zucchini to my sauce because I like the flavor and chunkiness it adds to my sauce. You can also add mushrooms or any other vegetable you like.
Step 7. Add veggies and cheese to crockpot.
Step 8. Cook on low for 6-8 hours. Stirring occasionally and making sure your sauce doesn't turn brown. You want it to stay red. Brown sauce is over cooked. Watch closely…and after about 3 hours start taste testing. I hate giving an exact time because everyone's crockpots may vary as do our taste for sauce. Start tasting at three hours…it's done when you say it's done. In mine 6 hours is perfection…while others may find 8 better. After you figure out your time making homemade sauce becomes a family tradition. Freeze any unused sauce is ziplock bags or Tupperware containers. You can thaw it out or heat it up from frozen – both work.