Basic tomato sauce
2 medium, chopped
4 clove(s), chopped
3000 g, ripe
¼ cup(s), (60g)
- Heat oil in a large non-stick frying pan over medium heat. Cook onion and garlic, string, for 5 minutes or until softened. Transfer to a 4.5 litre (18-cup) slow cooker.
- Meanwhile, cut tomatoes in half crossways. Scoop out and discard the pulp and seeds. Roughly chop tomatoes, discarding the cores.
- Add the tomatoes, tomato paste, basil and oregano to slow cooker and stir to combine. Cook, covered, on low for 8 hours (or high for 4 hours). Stir once halfway through cooking.
- Cool mixture slightly. Process sauce with a stick blender or food processer, until smooth. Season with salt and pepper. Use or cool before storing.