Slow Cooker Tomato Sauce with Fresh Tomatoes
Transform your fresh, juicy tomatoes into a rich and flavorful homemade masterpiece with this Slow Cooker Tomato Sauce with Fresh Tomatoes. Perfectly balanced with aromatic garlic, sautéed onion, and a blend of dried herbs like oregano and basil, this sauce is slow-simmered to perfection in your trusty crockpot, bringing out deep, natural sweetness and bursting with garden-fresh flavor. Whether you prefer it chunkier or velvety smooth, this versatile recipe is easy to customize and makes a perfect base for pasta, pizza, or casseroles. Plus, it’s freezer-friendly, ensuring you always have a batch of wholesome, homemade tomato goodness ready to elevate your meals. Say goodbye to store-bought jars and savor the simplicity and comfort of this classic slow-cooked tomato sauce recipe!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2000 grams Fresh tomatoes (e.g., Roma or plum)
- 4 units Garlic cloves
- 1 unit Yellow onion
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Sugar (optional, to balance acidity)
- 1 unit Bay leaf
- 4 units Fresh basil leaves (optional, for garnish)
Instructions
Wash the fresh tomatoes thoroughly and remove the cores. Cut the tomatoes into quarters.
Peel and mince the garlic cloves. Peel and finely chop the yellow onion.
In a skillet over medium heat, warm the olive oil. Add the onion and garlic, and sauté for about 3-4 minutes, until fragrant and translucent.
Transfer the sautéed onion and garlic to the slow cooker. Add the chopped tomatoes, tomato paste, dried oregano, dried basil, salt, ground black pepper, and sugar (if using). Stir well to combine.
Add the bay leaf to the slow cooker and place the lid securely on top.
Set the slow cooker to LOW and cook for 7-8 hours, or set to HIGH and cook for 3-4 hours. Stir occasionally if you have time.
Once the sauce has finished cooking and the tomatoes have broken down, remove the bay leaf. For a chunkier sauce, leave it as is. For a smoother texture, use an immersion blender directly in the slow cooker to blend the sauce until it reaches your desired consistency.
Taste the sauce and adjust seasoning, adding more salt, pepper, or sugar if needed.
Serve the sauce immediately over pasta, use as a pizza base, or store in airtight containers in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Garnish with fresh basil leaves before serving, if desired.
Nutrition Facts
Calories |
59 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.5 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 15 mg | 1% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 8.1 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 652 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
