Use a 7 quart slow cooker for this recipe. It makes about 10 servings of tomato sauce and is also great as a pizza sauce.
5 lb very ripe tomatoes
2 tbsps olive oil
1 large onion
1 red pepper
4 cloves garlic
2 tbsps balsamic vinegar
2 small cans tomato paste
1/2 - 1 tsp salt
10 grinds of black pepper
1 tsp dried oregano
1/2 tsp fennel seed
1/2 tsp dried thyme
1-2 tbsps fresh chopped basil
1 tsp sugar
Start by browning the onion and red pepper in a skillet with the olive oil, 4-5 minutes.
Add the garlic in the last minute. Quarter the tomatoes, or cut up a little more if your tomatoes are very large, and place in the bottom of the slow cooker.
Add the browned onions, etc.
Deglaze the skillet with the balsamic vinegar and pour that into the slow cooker.
Stir the remaining ingredients in well. Cover and cook on low for 8 hours. Don't lift the lid until then.
Once you've cooked for 8 hours, remove the lid, turn the temperature up to high, and cook uncovered 15-20 minutes longer.
With an immersion blender, or small batches in a food processor, purée until you reach the consistency you like.
Check to see if you need more salt and pepper.
When you have a little more time try this Roasted Tomato, Garlic & Basil Sauce. You won't be disappointed.