Toward the end of summer, I am about pooped out from making and canning all things tomato related: Salsa's, sauces, and more.
So when time is short, and so is my energy, I literally dump my garden bounty into the slow cooker and whip up a batch of tomato sauce with little effort.
Jan's Tip: This batch I was using all the tomatoes I had left at the end of summer: Big juicy slicers, as well as my paste (plum or Roma) tomatoes,so the water content varies at times depending on the type of tomato you toss in there. And to answer a question you are going to ask: No, I don't peel them at all! I just leave them in, and blend them right into the sauce, but you can filter the skins out also at the end of the recipe.
To figure out how many tomatoes to use in the recipe here are a few guidelines to help you out:
1 lb. = 3 medium round tomatoes, or 8 small plum/roma tomatoes, or 2 cups chopped diced tomatoes.
Crock Pot Tomato Sauce
6 lb's fresh tomatoes stems removed and cored. (chopped or whole: I don't always bother to chop mine, just cut the core/stem out)
Chopped Vegetables: (choose what you like /have on hand)
- 1-green pepper
- 1 onion
- 1-2 carrots and celery
2 cloves minced garlic
1 Tablespoon salt
Place all ingredients in crock pot
Here is where you have some options depending on your preference for smooth vs. chunky sauce, and whether you want to filter out the skins or just blend them into smithereens and keep them in.:
- You can run batches of your cooked tomatoes through a blender,foodprocessor or immersion blend right in the crockpot.
- You can run it through a food mill to remove as much skins and seeds as possible.
- Use a food masher and just mashed it into a super chunky sauce to go in batches of chili's and soups.