If you’ve ever wanted to make your own spaghetti sauce and freeze it (or can it) here is rich, thick, delicious sauce that can be made in your slow-cooker. There are several things to love about this recipe, first-
you don’t have to have access to “fresh” tomatoes as it uses canned. That’s not to say that you can’t use home canned tomatoes if you’d prefer.
Secondly, it’s a very ‘forgiving’ recipe, the seasonings can be altered to your taste preference and if you accidentally add “too much”, you can fix it easily by simply adding 1 more can of tomatoes.
4 28-ounce cans whole tomatoes, crushed by hand
1 12-ounce can tomato paste
1/4 cup red wine vinegar (or red wine if you happen to have some on hand that you love the taste of!)
2 Tbs black pepper
1 Tbs salt
3 Tbs dried red-pepper flakes
3 Tbs dried basil
8 cloves garlic, minced
3 Tbs fennel seeds
3 Tbs dried oregano*
Combine all ingredients in the crock pot and simmer on low until thickened and slightly darkened, about 6-8 hours.
Combine all ingredients in a large, thick-bottomed stock pot and simmer until thickened and slightly darkened, about 2 to 3 hours. Adjust seasoning as desired.
This combination creates a spicy, slightly tangy sauce that is excellent on pasta, pizza, zucchini noodles and much more. The red wine vinegar really packs a nice kick of flavor.
Do you add a little sugar to your sauce? Red wine? Bacon? Share your favorite way to enhance homemade marinara in the comments.
Can Stock Photo Inc. / SafakOguz