Thursday, June 26, 2014

CROCK POT SPAGHETTI SAUCE


CROCK POT SPAGHETTI SAUCE

Easy & Simple...

If you've ever wanted to make your own spaghetti sauce and freeze it, here is rich, thick, delicious sauce that can be made in your slow-cooker. There are several things to love about this recipe, first- you don't have to have access to "fresh" tomatoes as it uses canned. That's not to say   that you can't use home canned tomatoes if you'd prefer.

Secondly, it's a very 'forgiving' recipe, the seasonings can be altered to your taste preference and if you accidentally add "too much", you can fix it easily by simply adding 1 more can of tomatoes.

You'll Need:
4 28-ounce cans whole tomatoes, crushed by hand
1 12-ounce can tomato paste
1/4 cup red wine vinegar (or red wine if you happen to have some on hand that you love the taste of!)
2 Tbs black pepper
1 Tbs salt
3 Tbs dried red-pepper flakes
3 Tbs dried basil
8 cloves garlic, minced
3 Tbs fennel seeds
3 Tbs dried oregano

What do do:
Combine all ingredients in a large, thick-bottomed stock pot and simmer until thickened and slightly darkened, about 2 to 3 hours. Adjust seasoning as desired.
This combination creates a spicy, slightly tangy sauce that is excellent on pasta, pizza, zucchini noodles and much more. The red wine vinegar really packs a nice kick of flavor.

Source: GroceryBudget101.com

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