Slow Cooked Tomato Pasta Sauce

    (30)
    8 hours 20 minutes

    This classic Italian pasta sauce is best if cooked in a slow cooker for several hours, but can be done in as little as two on the stove. May be frozen for use later.


    27 people made this

    Ingredients
    Serves: 12 

    • 1/4 cup (65ml) canola oil
    • 1 medium onion, chopped
    • 800g tinned crushed tomatoes
    • 250g tomato pasta sauce
    • 320g tinned tomato puree
    • 2 1/2 tablespoons garlic powder
    • 2 tablespoons dried oregano
    • 2 tablespoons dried basil
    • 2 tablespoons salt
    • 2 tablespoons white sugar
    • 2 teaspoons ground black pepper

    Directions
    Preparation:15min  ›  Cook:8hours5min  ›  Ready in:8hours20min 

    1. Heat the canola oil in a frypan over medium heat and saute the onion until tender.
    2. In a slow cooker mix the onion and remaining oil, crushed tomatoes, tomato pasta sauce, tomato puree, garlic powder, oregano, basil, salt, sugar and pepper.
    3. Cover slow cooker and cook sauce 8 hours on Low.

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    Reviews and Ratings
    Global Ratings:
    (30)

    Reviews in English (28)

    0

    Delicious! i cooked in the crock pot all day on low and came home to a wonderful sauce. I do like some chunks, so I added a can of diced tomatoes to my sauce. I also had to guess what the conversions were, as I'm in the US, and I translated them to crushed tomatoes, tomato sauce, and tomato paste.  -  07 May 2013

    by
    51

    The salt measurement is WAY TOO MUCH here. The submitter must have made a typo. There is NO way it should be 2 TABLESPOONS. I'm not even sure it should be 2 TEASPOONS. I used 1/2 tsp. of salt. I also did mine on top of the stove on low and let it simmer for four hours stirring occasionally. This is a five star recipe with a few changes besides the obvious salt. I used olive oil vs. canola - about half of that. In addition to the 28 oz. can of crushed tomatoes I added a 28 oz. can of tomato sauce and used a 6 oz. can of tomato paste vs. the tomato puree. I also sauteed the onion in 3 cloves of garlic and left out the garlic powder from the sauce. I cut back the black pepper to 1/4 tsp. and added 1/4 c. of red wine. This is a wonderful thick, rich sauce. I served it with homemade meatballs and sausage. It's even better the next day!  -  05 Jun 2009  (Review from Allrecipes USA and Canada)

    by
    38

    This sauce was SO salty. I'm sure it is supposed to be 2 TEASPOONS of salt . . . I had to add tons of extra tomato sauce to try to neutralize it! Other than that, the flavor was very good. Also, it really doesn't need to cook 8 hours in the slow cooker, it was very thick and dark and starting to burn after 5 or 6.  -  10 Oct 2005  (Review from Allrecipes USA and Canada)

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