This homemade chunky tomato sauce, simmered in a crockpot, doesn’t get any simpler or any more delicious. Unlike some recipes, which require sautéeing the onions and garlic first, this flavorful recipe skips past those steps, making it perfect to throw together on a weekday morning before heading off to work.
Can someone please tell me what is going on with the carrots at our local markets? You know, the generic ones that come in a one pound bag? For years, carrots have for the most part been the same size. Suddenly, they have shrinky-dinked to half their original diameter. Did I miss something? Are dwarf carrots the new thing? Are they swiftly becoming all the rage? I’m not sure why they would be because it certainly doesn’t make any sense to me. Peeling smaller carrots takes twice as long as peeling larger sized carrots. Who needs to waste precious moments of their life peeling itty-bitty-teeny-weeny carrots? Certainly not I. By the time I’ve finished peeling them, there is barely enough carrot left to even do anything with. Perhaps I am a bit of an over-peeler, but that’s not the issue here. I am on a quest for normal, traditional, appropriately sized carrots. Can anyone help me find some? And yes, these are the big problems in my life that I am plagued with. Carrot size.
Ingredients:
- 2 (28-oz.) Cans Crushed Tomatoes
- 1 Sweet Yellow Onion, Finely Chopped
- 4 to 6 Carrots, Peeled & Finely Chopped
- 2 Garlic Cloves, Finely Minced
- 1/3 Cup Finely Chopped Fresh Basil
- 1 Teaspoon Sea Salt
- 1/2 Teaspoon Ground Black Pepper
- 1/4 Cup Extra Virgin Olive Oil
Directions:
- Toss everything into a crockpot, stir well, and then allow to cook on low heat for 8 hours.
Suggestions:
- The carrots in this recipe help to cut the acid of the tomatoes; I don’t suggest leaving them out. The amount of carrots you use will be determined by their size.
- This recipe will yield the equivalent of at least two large jars of tomato sauce. You can use it as a pizza, pasta, or dipping sauce.
- Freeze some of the sauce for later use.
Improvements:
- Add dried or fresh oregano to the tomato sauce.
- Toss in some finely chopped button or portobello mushrooms.
Ingredients:
- 2 (28-oz.) Cans Crushed Tomatoes
- 1 Sweet Yellow Onion, Finely Chopped
- 4 to 6 Carrots, Peeled & Finely Chopped
- 2 Garlic Cloves, Finely Minced
- 1/3 Cup Finely Chopped Fresh Basil
- 1 Teaspoon Sea Salt
- 1/2 Teaspoon Ground Black Pepper
- 1/4 Cup Extra Virgin Olive Oil
Directions:
- Toss everything into a crockpot, stir well, and then allow to cook on low heat for 8 hours.
PIN THIS RECIPE
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MORE GREAT TOMATO SAUCE RECIPES
Pepperoni & Sausage Pizza Pasta Sauce
Crushed Tomato Sauce with Sun-Dried Tomatoes
Game Day Overnight Crockpot Tomato Sauce
Crockpot Monday Link-Up Party #6:
Welcome to the Crockpot Monday Link-Up Party. If you are interested in joining, please use the inlinkz link-up button to add your own original crockpot recipe. It’s just a crockpot, Monday, dinner, and hopefully a whole lotta yummy, uncomplicated, and time-saving scrumptious food. Please follow along at Faith, Hope, Love, & Luck for future Crockpot Monday posts, join our Facebook page, or even get ideas on Faith, Hope, Love, & Luck’s Crockpot Monday Ideas Pinterest page. There’s even a special Crockpot Monday badge you can find HERE if you are interested in joining along.
Crockpot Monday Rules:
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- Please link-up only original crockpot recipes created by you.
- One link-up per person, please.
- Try to visit at least a few other link-ups to leave a few words of thoughtful encouragement. Spread the crockpot love y’all.
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