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Authentic Italian Red Sauce (In a Crockpot!)
Submitted by Heather Disarro on December 17, 2012 in Main Courses, Slow Cooker
| Prep Time Cook Time |
Servings 10 | Difficulty Easy |
Ingredients
- 2 cans (28 Oz. Size) Crushed Tomatoes
- 1 Tablespoon Prepared Pesto
Preparation Instructions
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!
