Flavorful sauce that you can freeze for future meals
This freezer-friendly recipe will keep you stocked in sauce for times when you need to get supper on the table in a hurry. For unbeatable flavour, use fresh ripe tomatoes. For the best results, remove their skins before cooking: simply add clean, cored tomatoes to a pot of boiling water; allow them to sit for about 30 seconds; then use a slotted spoon to transfer them to a large bowl of ice water. When the tomatoes are cool enough to handle, you can slip their skins right off.
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon fennel seed
- ½ teaspoon black pepper
- 2 cups chopped onion
- 1 cup chopped bell pepper
- 6 cloves garlic, sliced thin
- ½ cup red wine vinegar
- 12 cups peeled, seeded, and chopped ripe tomatoes (or 3 28-ounce cans unsalted, diced tomatoes)
- 1 6-ounce can tomato paste, no salt added
- In a medium skillet over medium-high heat: Heat olive oil. Add oregano, thyme, fennel, and black pepper. Cook 1 minute, stirring constantly.
- Add onion, bell pepper, and garlic. Cook until onion becomes transparent (about 5 minutes).
- Add vinegar and scrape the skillet to loosen particles.
- In a 4-quart slow cooker: Add cooked vegetable mixture, tomatoes, and tomato paste. Stir to combine. Cook on low heat for 5 – 6 hours.
- When cool, purée with an immersion blender or food processor to desired consistency.
- Store in airtight containers in the refrigerator for up to one week—or in the freezer for up to several months.
Prep Time: 30
Cook Time: 6 hours
Total Time: 6 hours 30 minutes
- Servings: 2 ½ quarts (12 servings)
- Serving size: ¾ cup
- Calories: 73
- Calories from fat: 9 g
- Total fat: 1 g
- Saturated fat: 0 g
- Cholesterol: 0 mg
- Sodium: 135 mg
- Potassium: 711 mg
- Total carbohydrate: 15 g
- Dietary fiber: 4 g
- Sugars: 4 g
- Protein: 3 g
Source by www.ge-healthahead.com