Thick & Chunky Tomato Sauce With Veggies (Crock Pot)
"Lots of vegetables gives this sauce a meat sauce look but isn't. I had friends come over while it was cooking and taste it a thought it was a meat sauce. I great way to get a variety of vegetables into your family without the I don't like that veggie! This freezes well so you can divide into freezer bags for future use (if it lasts). Use on pasta, in stew, bean dishes, top a pizza, or in soups. This can make this on your stove top as well."
photo by Rita1652
- Ready In:
- 26mins
- Ingredients:
- 15
- Yields:
-
4 quarts
- Serves:
- 20-30
ingredients
- 3 -4 tablespoons olive oil
- 1 onion, diced
- 1 carrot, diced
- 6 garlic cloves, minced
- 1 stalk celery, diced
- 1 pepper, diced
- 1 large eggplant, peeled and diced
- 1 large portabella mushroom, gills removed and diced
- 3 (28 ounce) cans crushed tomatoes
- 2 tablespoons dried Italian herb seasoning
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 fresh basil leaves, roughly torn
- 1 tablespoon fresh parsley, roughly torn
directions
- Heat oil in a large deep heavy bottom pot over medium high heat.
- Add next 7 ingredients and saute till almost tender about 10 minutes stirring frequently.
- Transfer to a large crock pot add tomatoes, dried seasoning, sugar, salt, and pepper.
- Cook for 5-6 hours on high stirring ever so often.
- If it starts to stick to bottom turn to low or finish by adding the fresh herbs.
- If you`re not around to stir cook on low till desired thickness.
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Reviews
-
I love, love, love this! I have made it twice this month from fresh tomatoes and other CSA goodies: the first time I made it as written, and the second with a few little tweaks. Both times I got enough for three meals, and my freezer is now full of healthful and delicious sauce that my kids gobbled without a second thought. The first time I added cooked lentils before serving for a vegetarian delight, and the second I added a small amount of ground turkey to please the carnivore crowd. I also added a few splashes of red wine and some balsamic vinegar the second time, and I dissolved a chunk of parmesan cheese in the sauce both times. Thanks so much, Rita! Made for Zaar Cookbook Tag. -
Such a nice sauce! Have made this twice now, first time made exactly as written and left the sauce nice and chunky. Just made it again this evening adding a good teaspoon of crushed red pepper, this time using my immersion blender to smooth the sauce out after cooking for 4 hours and then letting cook for another hour. Used for spaghetti tonight and lasagna in a few days, with another container full in the freezer for something else! I think I actually like the blended sauce better, really helps the flavors blend into a complex, rich taste. A great use for my CSA veggies and love how nutritious this is! Thanks so much for posting, love it! -
Rita I made this sauce yesterday to start using up some frozen veggies from the summer harvest. I added in some shredded zuchinni and yellow squash. I used the sauce to make penne pasta bake. Wonderful!! I made a huge batch so I can use the sauce today to make chicken caccitore for today's dinner. The sauce has kayers of flavor and it really tastes lovely. Thank you for a simple to put together recipe and in the crockpot to boot! How simple can it be. -
Excellent! I can't get over how all these vegetables combine to make a thick, rich and (dare I say) meaty sauce. It's so healthy too! And it freezes beautifully. Rita, this is a miracle sauce! I can't wait to make it again and start to play with it--adding various bits and bobs. Great stuff!
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i made this sauce today for a different approach to pasta! it was delicious. the texture was that of a meat sauce, but of course, without the meat! i tweaked the recipe a bit by only using 1/4 eggplant, and 2 cans tomato, one crushed, one diced. i also served it with whole wheat penne rigatte.
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey
