Fire-Roasted Tomato Sauce (Slow Cooker) |
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Prep Time: 30 Minutes Cook Time: 660 Minutes |
Ready In: 690 Minutes Servings: 9 |
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America's Test Kitchen; makes enough for 3 lbs cooked pasta Ingredients:
2 tablespoons extra-virgin olive oil |
2 onions, minced |
8 garlic cloves, minced |
2 tablespoons tomato paste |
2 tablespoons minced fresh oregano (or 2 t. dried) |
red pepper flakes, a pinch |
1 (28 ounce) can fire-roasted diced tomatoes, drained |
1 cup dry red wine |
1 (28 ounce) can fire-roasted crushed tomatoes |
1 (28 ounce) can tomato sauce |
1/4 teaspoon liquid smoke |
1/2 cup minced fresh parsley |
salt |
pepper |
Directions:
1. Heat oil in a 12-inch skillet over med-high heat until shimmering.
2. Add onions, garlic, tomato paste, oregano, and red pepper flakes and cook until onions are softened and lightly browned, 8-10 minutes.
3. Stir in diced tomatoes and cook until dry and lightly browned, 8-10 minutes.
4. Stir in wine, scraping up any browned bits, and simmer until thickened, about 5 minutes; transfer to slow cooker.
5. Stir crushed tomatoes, tomato sauce, and liquid smoke into slow cooker.
6. Cover and cook until sauce is deeply flavored, 9-11 hours on LOW or 5-7 hours on HIGH.
7. Before serving, stir in parsley and season with salt and pepper to taste.
8. Serve over hot cooked pasta.
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