Tomato Pasta Sauce -Crock-Pot
Recipe: #499
October 14, 2011
Categories: Sauce, Tomato/Red Sauces, Fruit, Tomato, Vegetables, Onions, Peppers, Italian, Slow Cooker, Canned Tomatoes, more
"This is a recipe I played with for a while until I could satisfy both mine and my husband’s taste buds. You can easily change this to a tasty vegetarian tomato sauce by omitting the Italian sausage and pancetta."
Original is 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (348.9 g)
- Calories 232.1
- Total Fat - 15.8 g
- Saturated Fat - 5.2 g
- Cholesterol - 31.9 mg
- Sodium - 1044.7 mg
- Total Carbohydrate - 14.2 g
- Dietary Fiber - 4.4 g
- Sugars - 7.9 g
- Protein - 9.8 g
- Calcium - 65.8 mg
- Iron - 1.6 mg
- Vitamin C - 48.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
If using Italian sausage, remove from casings and cook in a skillet until no longer pink; drain and set aside.
Step 2
Pour sundried tomatoes and oil they are packed in, in skillet; add the onion, garlic, bell pepper and mushrooms. If using pancetta, add to skillet and sauté until vegetables are tender.
Step 3
Pour into crock-pot and add the tomato juice, crushed tomatoes, red wine, bay leaves, oregano, basil, salt and pepper.
Step 4
If using the Italian sausage option, add to crock-pot at this stage.
Step 5
Cook on high setting for 2 hours then on low setting for an additional 3 hours.
Tips & Variations
No special items needed.
3 Reviews
You'll Also Love
