Crock Pot Spaghetti Sauce
Most of the mainstream marinara sauce you buy off the shelf contains high fructose corn syrup. And since that sweetener is from the devil himself, I thought I'd offer you something a little more heavenly: The homemade stuff.
Oh, not from your own tomatoes. Who do you think I am--Martha?
Just head to the garden in your cupboard instead and grab some of those tomatoes. Easy enough. Open the cans, add a few seasonings in the crock pot and voila! A few hours later the sauce is done and your house smells like Little Italy.
Or, in my case, like Little Italy and a pile of dirty laundry.
But the sauce!
It works quite well over pasta, but I never use it that way. Wheat issues, you know. So I pour it over polenta, or roasted vegetables, or brown rice, or spaghetti squash. Double or triple the recipe - it freezes well.
Crock Pot Spaghetti Sauce
1 can (14.5 oz) diced tomatoes, undrained
1 cup water
1 can (6 oz) tomato paste
2 teaspoons olive oil
1 teaspoon sugar (or honey or another sweetener) (all optional)
3/4 teaspoon salt
1 1/2 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon basil
1/4 teaspoon marjoram
1/8 teaspoon oregano
Stir together the tomatoes, water, tomato paste, oil, sugar and salt in a slow cooker. Cook until steaming hot and very lightly boiling in a few places around the edges, roughly 2-4 hours on high. Stir in the remaining seasonings and let sit for 5 minutes. If desired, use an immersion blender to smooth out the sauce. Yield: 6 cups.
Oh, not from your own tomatoes. Who do you think I am--Martha?
Just head to the garden in your cupboard instead and grab some of those tomatoes. Easy enough. Open the cans, add a few seasonings in the crock pot and voila! A few hours later the sauce is done and your house smells like Little Italy.
Or, in my case, like Little Italy and a pile of dirty laundry.
But the sauce!
It works quite well over pasta, but I never use it that way. Wheat issues, you know. So I pour it over polenta, or roasted vegetables, or brown rice, or spaghetti squash. Double or triple the recipe - it freezes well.
Crock Pot Spaghetti Sauce
1 can (14.5 oz) diced tomatoes, undrained
1 cup water
1 can (6 oz) tomato paste
2 teaspoons olive oil
1 teaspoon sugar (or honey or another sweetener) (all optional)
3/4 teaspoon salt
1 1/2 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon basil
1/4 teaspoon marjoram
1/8 teaspoon oregano
Stir together the tomatoes, water, tomato paste, oil, sugar and salt in a slow cooker. Cook until steaming hot and very lightly boiling in a few places around the edges, roughly 2-4 hours on high. Stir in the remaining seasonings and let sit for 5 minutes. If desired, use an immersion blender to smooth out the sauce. Yield: 6 cups.
8 comments:
Hi!
Great idea and it sounds yummy. I'll try it soon! I ran to my cupboard to check and my Prego Organic tomato and basil sauce is free of that devilish HFCS. That could still do in a pinch!
Yes! When I did a quick internet search, I noticed that both Ragu and Prego now have options w/o HFCS. "Natural" or "organic" were the titles, I believe. This is great!
I'm actually going to try that!
Now - give me a bbq sauce recipe. I noticed yesterday that the NUMBER ONE ingredient in mine was the evil stuff!
And I know you must have one, since Pa was bbq-ing us that chicken in my dream last week.
I love making sauce this way! I also add green and red bell peppers too.
I have been using the Ragu natural as our main go-to sauce, but "homemade" is always better!
PS. I can over from DeeDee's Saturday Stirrings.
I've been looking for a good spaghetti sauce recipe. We haven't done one homemade in a while. I like the ideas that you've listed for other ways to serve the sauce. We put spaghetti sauce on pizza dough and use it for dipping bread sticks, too.
I love the taste of Prego original and have not found a homemade sauce I like better. My mom's is very good but not worth the extra work. I tried a slow cooking speghetti sauce several years ago, because I had heard sauce made that way was amazing, but we didn't care for it. Maybe I'll give this one a try!
I love a good marinara sauce! Our favorite way of eating pasta is with a little "red" sauce and a little "white" sauce (alfredo). Your recipe is a little different than mine so I'll have to try it and see if we like it better than the way I've been making it :-)
I ditched the jarred stuff quite a while back for that very reason. I will try your sauce version!
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