Basic tomato sauce
4 hr 20 min
4 hr 5 min
You can’t beat traditional Italian tomato sauce and this slow cooked variation is one of the best! This sauce is a terrific base for your favourite pastas or with pan-fried chicken.
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.
TIP: Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.