This is a slow-cooker recipe. It requires 8 hours minimum cooking time, and preferably at least 10 hours. On the “low” heat setting, of course. (No slow-cooker should even have a “high” setting. You may as well throw all of the ingredients in the garbage.)
This recipe makes enough sauce for two very hungry people who are eating nothing but pasta, or four people who are eating a more reasonable serving size along with some salad and bread on the side. This sauce is also great for leftovers. It will be just as good, if not better, when you re-heat it.
- (2) 14.5 oz cans of diced and/or crushed tomatoes
- Crushed vs. finely-diced vs. coarsely-diced is purely a texture preference.
- Crushed will produce a smoother sauce, diced will produce a chunkier sauce.
- I recommend (1) can crushed and (1) can finely-diced, but you can use whatever combination you want, and the flavor won’t be affected.
- (1) 6 oz can of tomato paste
- (1) bay leaf
- 1 Tbsp brown sugar
- 1.5 tsp balsamic vinegar
- 1 tsp onion powder
- 1 tsp dried basil
- 1/2 tsp oregano
- 1 tsp minced garlic
- Salt, about 1/8 to 1/4 tsp to taste
- Black pepper, about 1/8 to 1/4 tsp to taste
Dump all of the above into your slow-cooker, stir it up with a spoon, set it on low, and leave it for 8 to 10 hours. Pull the bay leaf out before serving and throw it away.
This recipe comes out relatively tangy/sour. I think it’s a pleasant flavor that reminds me of sauce that is served at a nice Italian restaurant where they make their own sauce from scratch. If the sourness is too much for you, you might try balancing the acidity with some baking soda, cooking the sauce for longer, or adding a bit more sugar.