crockpot red sauce

An earlier post was for chicken and pasta — my version of chicken cacciatore. That recipe was created to make a complete meal out of the sauce recipe a friend had told me about. She found it on allrecipes dot com.

Here’s a little funny story. Turns out I’m soooo much like my mom, because I never actually made the sauce recipe in the way it was intended. Not once. Nope. Instead, I read it, considered some changes that would incorporate the recipe into meals that I serve to my family on a regular basis, and went ahead and did those. Came up with a couple versions of the chicken and pasts recipe using this sauce as a base. All successful, I should add. But not once did I make the sauce as is. Well, until now.

Oh my nostrils! Yesterday, when this sauce was cooking in the crockpot for hours and hours, my house smelled AMAZING!!!!! Really, I think I’ll make this weekly, even if it didn’t taste good (but it does), just so my house will smell this awesome on a regular basis!

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Crockpot Red Sauce

1 large can (28-ounces) crushed tomatoes

1 large can (28-ounces) San Marzano whole peeled tomatoes

1 onion, halved and thinly sliced

4-8 cloves garlic, crushed

1/4 cup olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon ground cayenne pepper

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon garlic powder

dash cinnamon (no more than 1/2 teaspoon)

Place all ingredients in a crockpot set to low or warm (on my crock pot, the low setting should be renamed “only slightly lower than hot”, therefore I use the warm setting for this). Cook for as long as you can … 10 to 15 hours is what the original recipe suggested. The longer it cooks, the more intense the flavors. They’re not kidding. Yesterday I let mine cook for 15 hours and it was delicious!

Use for any pasta dish.

this is *some* of the garlic I put into this sauce yesterday

“before”

*after*

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3 responses to “crockpot red sauce

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