Monday, February 23, 2009

Mom's Fresh Tomato Basil Sauce

From Not Your Mother's Slow Cooker Recipes for Two

Cooker: 3 quart
Cook: LOW 3 hours

2 lb ripe plum tomatoew, cored and cut into chunks
5 cloves garlic, crushed
1/4 to 1/3 C extra-virgin olive oil, depending on your mood
Salt and freshly ground black pepper to taste
3-4 Tbsp julienned fresh basil leaves

Place the tomatoes and garlic in the slow cooker. Pour the olive oil on top. Cover and cook on LOW for 3 hours, until the tomatoes have broken down into a sauce (or cook on HIGH first 30 minutes to warm up the machine faster).
Over a large bowl, put the sauce through a food mill fitted with the coarse sieve blade. Season with salt and pepper. Place back in the crock and stir in the basil. (If freezing, leave out basil and add to sauce just before serving). Cover and allow to cook about 15 minutes longer on HIGH. Serve hot. The sauce keeps in an airtight storage container in the refrigerator for up to 3 days, or in the freezer up to 2 months.

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