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!
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Thanks,
Will
This is a simple, convenient recipe. I cooked on low for 8 hours, and it wasn’t sweet like the recipe stated. I will try this again next time using more than 1 TBSP prepared Pesto. Perhaps that will add more flavor.
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Susan on 12.29.2012
I think my crockpot, on low, is not very accurate. It just gets way too hot. Not sure what to do…other than a new crockpot. I may try this again in the oven – I know that it is capable of very low temps.