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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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My husband is tomato crazy. Every year he plants 100 tomato plants in our garden. Even with our big family, that's a lot of tomatoes to eat. I'm constantly on the lookout for ways to use them up. In the summer I make this with fresh tomatoes, but it's also just as tasty made with either store-bought canned or home-canned tomatoes. Ingredients:
1 onion, peeled |
two 14-ounce cans crushed tomatoes |
1 cup beef broth |
1/4 cup firmly packed brown sugar |
2 tablespoons chopped fresh basil or 2 teaspoons dried basil |
1 tablespoon worcestershire sauce |
1 teaspoon unsweetened cocoa powder |
one 14-ounce can evaporated milk |
2 tablespoons butter |
salt and black pepper to taste |
Directions:
1. Puree onion in a blender or food processor along with enough tomatoes to yield about 4 cups of tomato puree.
2. Pour puree into a 4- to 5-quart slow cooker along with broth, brown sugar, basil, Worcestershire, and cocoa powder. Cover and cook on Low 6 to 8 hours.
3. Ten minutes before serving, stir in evaporated milk and butter; season with salt and pepper. Heat an additional 10 minutes, and serve.
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