Vegetable Pasta Sauce (Crock Pot)

Name: Vegetable Pasta Sauce (Crock Pot)
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 10 serving(s)
Ingredients: 1 (28 ounce) can diced tomatoes; 1 (150 g) package frozen chopped spinach; 1 carrot, grated; 1 onion, chopped; 2 portabella mushrooms, chopped; 3/4 cup water; 2 teaspoons butter, melted; 4 teaspoons powdered milk; 1 teaspoon basil; 1 teaspoon parsley; 1 teaspoon italian seasoning; 1/2 teaspoon coriander; 2 garlic cloves, crushed; 2 (5 1/2 ounce) cans tomato paste; 4 teaspoons parmesan cheese, grated

Submitted by Pamela

"This sauces simmers all day to blend the flavours. Dinner can be on the table in no time after a hard day's work. There are so many chunky vegetables in this that the meat lovers won't even miss the meat :) This sauce makes a lot but freezes well. Created for Ready, Set, Cook! Winter 2005."

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photo by Rita1652

Ready In:: 5hrs 10mins
Ingredients:: 15
Serves:: 10

ingredients

1 (28 ounce) can diced tomatoes
1 (150 g) package frozen chopped spinach
1 carrot, grated
1 onion, chopped
2 portabella mushrooms, chopped
³⁄₄ cup water
2 teaspoons butter, melted
4 teaspoons powdered milk
1 teaspoon basil
1 teaspoon parsley
1 teaspoon italian seasoning
¹⁄₂ teaspoon coriander
2 garlic cloves, crushed
2 (5 1/2 ounce) cans tomato paste
4 teaspoons parmesan cheese, grated

directions

Combine tomatoes, spinach, carrot, onion, mushrooms, celery, water, butter, and milk powder in a blender and blend well.
Pour into a crock pot and add seasonings, tomato paste, and cheese.
Cook on low for 8 hours or high for 5 hours.
Serve over your favourite pasta.

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Reviews

Excellent recipe. We enjoyed it very much. I did not thaw the spinach before I stuck it in the food processor. Cooked over a very low heat on the stove for about 3 hours. I did make sure everything was processed pretty well. We still had a few small chunks, but it was great! The kids ate it so well, and the sauce was sweet but still savory as well. Great recipe to sneak some spinach into your kids. Try this! It's good!

Amanda Beth
We also added too much spinich and left out the blending. During the day various people added there own touch, extra tomato paste, red wine, chilli's etc. When serving we stirred in lite sour cream which neutralised any acidity. Lovely.

sams1
I cooked this stove top over a very low heat for 1 hour. Because I`ve had sauces burn in the crock pot if I`m not around to stir them being this is thick I didn`t want that to happen. Our packages of spinach is 284 g so check your labels. Which I didn`t realize till my pot was so green and not eye appealing. I ended up making twice the amount of sauce to compensate for it. The portabellas I removed the gills before adding them because they tend to discolor whatever they are cooked with. This sauce does give the appearence of being a thick chunky meat sauce oppossed to a creamy vege sauce. The texture though was almost airy from the spinach. I would have like the onion, garlic, carrot and mushrooms to be sauteed to bring out thier sweetness. Then added to the sauce. I have a lot of sauce to freeze. Thanks!

Rita1652
Very good pasta sauce that smells great all day. Since we like chunky pasta sauce we left most of the vegetables in chunks (instead of pureed in the blender) and used a bit more water (about 1 cup) and only one can of tomato paste. Very good over spaghetti. Thanks for sharing!

ellie_
None in my family enjoyed this recipe. It was rather sour/acidic and bland tasting. We did add some salt after we starting eating (the recipe did not call for any) and that helped some. We think that adding salt during the cooking process would "help." My husband froze the left over sauce and he will try to doctor it up with salt, sausage and tomato sauce at a future date. Sorry I could not give a higher rating.

Trisha W