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Prep Time:25 minsAdditional Time:10 hrs 5 minsTotal Time:10 hrs 30 minsServings:18Yield:9 cupsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:10 hrs 5 minsTotal Time:10 hrs 30 minsServings:18Yield:9 cups
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:10 hrs 5 mins
Additional Time:
10 hrs 5 mins
Total Time:10 hrs 30 mins
Total Time:
10 hrs 30 mins
Servings:18
Servings:
18
Yield:9 cups
Yield:
9 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6poundstomatoes2cupschopped onion¼cupextra-virgin olive oil1(6 ounce) cantomato paste3tablespoonsfinely chopped garlic2tablespoonsfinely chopped fresh oregano2tablespoonsbalsamic vinegar4teaspoonsgranulated sugar1 ½teaspoonssalt, divided1teaspoonGround pepper or crushed red pepper to taste
Cook Mode(Keep screen awake)
Ingredients
6poundstomatoes
2cupschopped onion
¼cupextra-virgin olive oil
1(6 ounce) cantomato paste
3tablespoonsfinely chopped garlic
2tablespoonsfinely chopped fresh oregano
2tablespoonsbalsamic vinegar
4teaspoonsgranulated sugar
1 ½teaspoonssalt, divided
1teaspoonGround pepper or crushed red pepper to taste
DirectionsCut tomatoes in half crosswise. Gently squeeze out the seeds and discard (don’t worry if you don’t get them all). Mix onion, oil, tomato paste, garlic, oregano, vinegar, sugar and 1 teaspoon salt in a 6-quart or larger slow cooker. Place the tomatoes on top.Cover and cook for 2 hours on High or 4 hours on Low.Puree with an immersion blender or in a regular blender in batches until chunky. (Use caution when pureeing hot liquids.) Placing the lid askew, cook until thickened, about 3 hours more on High or 6 hours more on Low.Season with the remaining 1/2 teaspoon salt and pepper (or crushed red pepper) to taste. Puree further, if desired. Serve hot or let cool completely before refrigerating for up to 5 days or freezing for up to 6 months.TipsTo make ahead: Refrigerate for up to 5 days or freeze for up to 6 months.Equipment: 6-qt. or larger slow cookerOriginally appeared: EatingWell Magazine, September 2020
Directions
Cut tomatoes in half crosswise. Gently squeeze out the seeds and discard (don’t worry if you don’t get them all). Mix onion, oil, tomato paste, garlic, oregano, vinegar, sugar and 1 teaspoon salt in a 6-quart or larger slow cooker. Place the tomatoes on top.Cover and cook for 2 hours on High or 4 hours on Low.Puree with an immersion blender or in a regular blender in batches until chunky. (Use caution when pureeing hot liquids.) Placing the lid askew, cook until thickened, about 3 hours more on High or 6 hours more on Low.Season with the remaining 1/2 teaspoon salt and pepper (or crushed red pepper) to taste. Puree further, if desired. Serve hot or let cool completely before refrigerating for up to 5 days or freezing for up to 6 months.TipsTo make ahead: Refrigerate for up to 5 days or freeze for up to 6 months.Equipment: 6-qt. or larger slow cooker
Cut tomatoes in half crosswise. Gently squeeze out the seeds and discard (don’t worry if you don’t get them all). Mix onion, oil, tomato paste, garlic, oregano, vinegar, sugar and 1 teaspoon salt in a 6-quart or larger slow cooker. Place the tomatoes on top.
Cover and cook for 2 hours on High or 4 hours on Low.
Puree with an immersion blender or in a regular blender in batches until chunky. (Use caution when pureeing hot liquids.) Placing the lid askew, cook until thickened, about 3 hours more on High or 6 hours more on Low.
Season with the remaining 1/2 teaspoon salt and pepper (or crushed red pepper) to taste. Puree further, if desired. Serve hot or let cool completely before refrigerating for up to 5 days or freezing for up to 6 months.
Tips
To make ahead: Refrigerate for up to 5 days or freeze for up to 6 months.
Equipment: 6-qt. or larger slow cooker
Originally appeared: EatingWell Magazine, September 2020
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Nutrition Facts(per serving)82Calories4gFat10gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
