Welcome to this month’s edition of Homemade Homemaking! Today we’re making a crock pot pasta sauce!
I’ve always wanted to make my own marinara sauce. Buying organic sauce is not always within our budget, and I’ve become increasingly more frustrated over finding a store-bought sauce that doesn’t contain high fructose corn syrup, sugar or soybean oil (or a plethora of other additives).
When I started making my own, I couldn’t believe how incredibly EASY it is! (Just like making homemade disinfectant wipes and applesauce!)
Here’s how you can do it, too. I made a quadruple batch in the crock pot. You could easily make yours on the stove by simmering it for 10-15 minutes.
- 1 28 oz. jar/can whole peeled tomatoes (I got canned organic tomatoes for a steal at Big Lots!)
- 3 Tbsp. extra virgin olive oil
- 2 tsp. chopped garlic
- 2 tsp. chopped basil (I just used dry)
- sea salt and pepper to taste
If you are using fresh garlic, heat a bit of the oil and all of the garlic in a sauce pan on the stove until the garlic turns golden. Then, add garlic to the crock pot.
Add oil to the crock pot.
Add tomatoes to the crock pot.
Add basil to the crock pot.
Add salt to the crock pot.
Add pepper to the crock pot.
Stir things around a bit.
Let sauce cook for 4 hours on high.
Enjoy! I quadrupled this recipe for the pics you see. I froze most of it in glass jars. The recipe makes enough for 1 lb. of pasta.
Now, I use this sauce in both pasta dishes AND on pizza because: 1) I prefer a thinner sauce, and 2) I’d rather just make one sauce that I can use for both.
BUT, if you’re looking for a thicker, traditional pizza sauce, check out Stacy’s recipe for crockpot pizza sauce over at Stacy Makes Cents!
*Note: You can also make this on the stove top, but the tomatoes will not just “fall apart” like they will after cooking it in the crock pot. You will have to puree the sauce in a blender, chopper or food processor. You can also do this if you do not like the consistency of the sauce from the crock pot.