Slow cookers are God's gift to the lazy chef. Especially when the lazy chef is me, and the recipe has a grand total of two - yes, two - ingredients! Heck, you can even get away with just the tomatoes in this recipe, but you know me... I'm a garlic freak! Si
The only things you need for this sauce are a sharp knife, a large slow cooker, and a food mill (either manual or electric). The one I used is plastic and metal, and cost $6 downtown (my dad got it for me on our Chinatown trip). It's one of my favourite pieces of equipment. The pulpy bits of skin and seeds left behind I scattered back into my garden... instant compost!
Passata al Pomodoro
Makes 13 half-cup servings
2 1/2 kg fresh tomatoes, chopped
10 cloves garlic
- Place all ingredients in a crockpot.
- Cover and cook on HI for 8 hours, stirring occasionally (if you happen to be around).
- Process through a food mill, discarding skins and seeds, and place puree back into the crockpot (it will be very watery).
- Cook, uncovered, on HI for a further 4 hours, stirring every hour, until thickened and reduced.
- Portion into bottles and store in fridge or freezer (if you don't want to can it properly - I never do).
Calories: 43.8
Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 17.7 mg
Total Carbs: 9.7 g
Dietary Fiber: 2.2 g
Protein: 1.8 g
hey this sounds really good i still cant believe how much tomatoes went into this lol
ReplyDeleteSounds yummy! But you shouldn't be afraid to can it - only, it has to be canned with a pressure-canner, because there are no acidity enhancers (such as sugar).
ReplyDeleteNicely done!
ReplyDeleteI love my crock pot - pots!