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You’re only 2 ingredients and 8 hours away from the best Italian red sauce of your life!
Put everything in a crockpot (I would recommend using a crock pot liner—cleanup will be so easy if you do!) and cook on low for 8-10 hours. You really really do want to do the whole low and slow thing here; the sauce gets super sweet and rich and the pesto just melts into it! Serve with whatever pasta you like, or feel free to simmer your favorite meatball recipe in there too!
Note: I would highly recommend only using crushed tomatoes; whole tomatoes seem to have a higher water content, which makes the sauce more soupy. San Marzano really are the best tomatoes if you can find them, but I’ve made this sauce several times with regular old Walmart store brand and it turns out fabulously. I think the point is just make it—you won’t regret it!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!