Slow Cooked Tomato Pasta Sauce

    Slow Cooked Tomato Pasta Sauce

    Slow Cooked Tomato Pasta Sauce

    (29)
    8hours20min


    27 people made this

    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.

    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:
    (29)

    Reviews in English (27)

    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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