My sister-in-law is a fan of food blogs. Her favorite food blog is by this Taiwanese-American woman who lives in the Bay Area (like herself). She is a mom and housewife who manages to cook up delicious meals while adorning designer labels. #Goals. Today, I’m going to attempt that by showing you a recipe that tastes so good, and I barely had to lift a finger.
This pasta sauce recipe takes advantage of seasonal produce. I personally shop for produce that is on sale during the week. So when I managed to get 15 Roma tomatoes for under $2, I knew it was time to make pasta sauce. You can use any tomatoes of your choice, but I think Roma makes the best sauce because it’s flavorful and juicy. It freezes really well without loss to flavor or texture, so you can definitely make a big batch of it and eat it throughout the week. This recipe is nut-free, vegan and gluten-free friendly. The recipe fills two 24oz old pasta jars perfectly.
– 15 Roma tomatoes
– 2 tbs olive oil
– 1 onion
– 1 green bell pepper
– 1 tbs granulated sugar
– 1 tbs Italian seasoning
– 1 tsp dried rosemary
– 1 tsp salt
– 1/2 tsp black pepper
1. Chop the onion and green bell pepper and place on the bottom of the crock pot and drizzle olive oil over it. Mix with a wooden spoon.
2. Place tomatoes into the crockpot. In a small bowl, mix together sugar, Italian seasoning, rosemary, salt, and pepper. Sprinkle over the tomatoes.
3. Cook on low for 6-8 hours or high for 3-4 hours. The tomatoes should be partially broken down.
4. Using an immersion blender, puree the sauce until desired consistency.
*Note: if you don’t have an immersion blender, no worries! Just chop the tomatoes before putting them in the crockpot instead of putting in whole tomatoes. Also, if you feel like the sauce is too thin for you, you can add a spoonful of tomato paste when you are pureeing the sauce to thicken it.