Chain and Bar

 

We tried this recipe two weeks ago, using home-grown Roma tomatoes instead of the canned variety. It meant blanching and peeling each one, but was so totally worth the work. We used the finished product for marinara, Bolognese, and Hawaiian pizza. There are enough tomatoes for a repeat performance. Maybe this time we’ll manage to freeze some.

 

Slow Cooker Spaghetti Sauce

 

1 yellow onion, diced

4 large cloves garlic, peeled and crushed

2 28-ounce cans tomatoes

6 ounces tomato paste

1 tablespoon dried basil

1 1/2 teaspoon dried oregano

1 tablespoon brown sugar

1 tablespoon balsamic vinegar

4 tablespoons butter

Salt and pepper to taste

 

Place all ingredients in slow cooker. Cover and cook on low 8 hours, or on high 4 hours. Process with an immersion blender until desired consistency. Use immediately, or refrigerate for up to four days.