END OF THE SUMMER HARVEST TOMATO SAUCE
Harvesting the remainder of the tomatoes, zucchinis, yellow squash and cherry tomatoes before a reported frost had me scrambling a bit. I figured on making sauce but needed a bit more, so this came out a chunky, vigorous sauce for dinner and for freezing. I also used fresh herbs, basil, oregano, and chives to add spunk. Dried herbs can be subbed. Season to your taste. This is a basic sauce.
Provided by Chef1MOM-Connie
Categories Low Protein
Time 12h20m
Yield 80 oz
Number Of Ingredients 11
Steps:
- Add all ingredients to crock pot and put on low 6 hours.
- Then mash with potato masher and cook on low for 6-8 more hours.
- Add more seasonings to taste at his point.
- FOR FREEZING- put into freezer containers and freeze.
- I do not add meat at this point, I add meat when reheating for dinner.
- Notice: I do not skin tomatoes, as I mash them in the sauce.
- For a smoother sauce when cool and before freezing run through a sieve or a blender, then put into freezer containers.
Nutrition Facts : Calories 11.3, Fat 0.1, Sodium 35.7, Carbohydrate 2.5, Fiber 0.7, Sugar 1.5, Protein 0.5
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