Amazingly enough, there is a way to make a delicious tomatao sauce in a slow cooker. The summer is hot and a slow simmering pot of molten lava (sauce) is the last thing many people want to tackle. But there is a great way to do it.
First get 3 cans of your favorite tomatoes. Diced, crushed, and puree all work well. In a saute pan pour 3 table spoons of extra virgin olive oil and add in any combination of diced onions, garlic, or carrots as you would normally in a conventional stove top sauce. Add seasoning to your taste and as the vegetables begin to wilt you can add some tomato paste if you like. After a minute or two the paste should be stirred into the vegetable mixture. Add wine if you like now and let the wine simmer and reduce. Use a wooden spoon to scrape up the flavor bits.
The cans of tomatoes should be opened by now and poured into the cooker. The saute pan mixture should be well cooked and mixed and when its ready the contents can be poured into the slow cooker. Stir and add in fresh basil and a dry bay leaf. Cover and set to cook on high for 4 hours. That’s it! A sauce without any attention given to it.
If you want to give it just a little attention, you can lower the setting to low after it comes to an initial boil (2 + hours). You can stir it and leave it uncovered and keep stirring occassionally, or leave it covered and leave it alone. The sauce is done when you see some orange pools at the top, or by how thick you like it, or by how it tastes to you. It all works and the idea is to keep you in sauce without slaving over the hot stove. Remember to remove the bay leaf and serve over your favorite pasta. Enjoy!!