Pasta was a big staple in my house growing up, and being half Italian we didn’t get our sauce out of a can. I still have very clear memories of my Father laying out hundreds of tomatoes on the benches in our garage, getting them ready to be made into a sauce that would surely make it onto our plates once a week. One food I could never get sick of.
Of course, now that I’m all grown up and my parents spend half their time in FL, spaghetti dinners at their house are few and far between. While we’ve gone down the road of purchasing canned sauces, nothing compares to homemade. Not only does it taste a lot better, but it’s also much healthier too. I thought I would share my favorite recipe, easily made in your crock-pot!
Makes 12 1/2 cup servings. 1+ points per serving for weight watchers!
- 4 medium tomatoes
- 1 can diced tomatoes
- 2 cans of tomato paste
- 1/2 sweet red pepper
- Fresh Oregano
- Fresh Parsley
- 3 cloves garlic
- 1tbsp olive oil
- Salt & Pepper
Start by putting your can of diced tomatoes into your crock-pot. Cut the tomatoes into quarters, slice your red pepper and peel your garlic cloves (leave whole) and place them in a small roasting pan. Add in your Oregano, Parsley and any other fresh herbs you would like to add in. Drizzle olive oil on top and roast at 375° for 1 hour.
Add the entire contents to your crock-pot and cook on low for approx 6 hours (can be more, can be less, I always just set it in the morning before I head out for the day).
About 1 hour before dinner, add in your two cans of tomato paste. Half hour before dinner use a hand blender to puree everything. Serve over pasta, Quinoa or Spaghetti squash!
P.s. I would love for you to share my recipe on Pinterest 😉