The past two weekends, I’ve made this tomato sauce. It’s easy and delish! I taught one of my students how to make it, too, and she made it for me last weekend, which was great! I served this at a girls’ night over spaghetti, and we’ve also used it as a pizza sauce.
25-28 tomatoes, quartered
1/4 cup water
2 Tablespoons olive oil
6 cloves garlic, grated
2 teaspoons oregano
1/2 teaspoon red pepper flakes
1 1/2 teaspoons salt, or to taste
2 Tablespoons basil
2 medium onions, halved
2 Tablespoons sugar, or to taste
optional: mushrooms, meatballs, etc.
Directions and Notes:
1. In a small pan, heat the olive oil over medium-low heat. Add the garlic, oregano, red pepper flakes, salt, and basil. Cook, stirring frequently 1-2 minutes until fragrant. Turn off heat and set aside.
2. Add one quartered tomato and 1/4 cup water to a blender. Blend until smooth. Add another quartered tomato. Blend again. Add two more tomatoes, blend, then four tomatoes, etc. until all of the tomatoes have been blended. You can really do this step however you want to; I just add the tomatoes quite gradually at first so my blender won’t get stuck and so I don’t have to add too much additional liquid to get it blending. Unless your blender is really big, you may need to pour part of the tomato liquid out to make room for more tomatoes; pour it directly into the slow cooker where you’ll be boiling it down in a moment.
3. After all the tomatoes have been blended and the resulting liquid is very smooth, combine the tomato liquid and the spice mixture in the slow cooker and stir to mix evenly.
4. Add the sugar and onions and give it another quick stir. Add mushrooms and/or meatballs if desired.
5. Cook on low, uncovered, for several hours until reduced by half or until it reaches desired thickness. Remove onion halves and serve or store.