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!
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.