FRESH TOMATO SAUCE
Makes about 3 cups
"You could certainly use this method to make tomato sauce that you plan to freeze over the winter months. But there are all kinds of reasons to use it more quickly than that. We love it as a base for poached eggs, with pasta (naturally), and on pizza."
2 pounds ripe plum tomatoes, peeled cored, halved, and seeded
4 garlic cloves, smashed and peeled
1/4 cup extra-virgin olive oil
4 to 5 basil sprigs
1 teaspoon coarse salt, plus more to taste
1/4 teaspoon freshly ground pepper
Pinch sugar
1/2 cup boiling water
Preheat a 5- to 6-quart slow cooker. Add tomatoes, garlic, oil, basil, salt, pepper, and sugar to the slow cooker; stir to combine. Add the boiling water.
Cover and cook on HIGH until sauce thickens slightly, 1 hour.
Reduce heat to LOW and cook 4 hours. For a thicker sauce, continue cooking on LOW for 2 hours, or until desired thickness is reached.
Use sauce immediately, or let cool to room temperature and refrigerate in an airtight container up to 3 days (freeze for longer storage).
Used by permission to Recipelink.com from Clarkson Potter
Source: Martha Stewart's Slow Cooker by Martha Stewart
Makes about 3 cups
"You could certainly use this method to make tomato sauce that you plan to freeze over the winter months. But there are all kinds of reasons to use it more quickly than that. We love it as a base for poached eggs, with pasta (naturally), and on pizza."
2 pounds ripe plum tomatoes, peeled cored, halved, and seeded
4 garlic cloves, smashed and peeled
1/4 cup extra-virgin olive oil
4 to 5 basil sprigs
1 teaspoon coarse salt, plus more to taste
1/4 teaspoon freshly ground pepper
Pinch sugar
1/2 cup boiling water
Preheat a 5- to 6-quart slow cooker. Add tomatoes, garlic, oil, basil, salt, pepper, and sugar to the slow cooker; stir to combine. Add the boiling water.
Cover and cook on HIGH until sauce thickens slightly, 1 hour.
Reduce heat to LOW and cook 4 hours. For a thicker sauce, continue cooking on LOW for 2 hours, or until desired thickness is reached.
Use sauce immediately, or let cool to room temperature and refrigerate in an airtight container up to 3 days (freeze for longer storage).
Used by permission to Recipelink.com from Clarkson Potter
Source: Martha Stewart's Slow Cooker by Martha Stewart
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