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Full Bodied Tomato Sauce
Serving suggestions include using as a tomato sauce for homemade pizza, with pasta, to bake eggs in, for meatballs cooking meatballs in. The limit is only your imagination! Freezes well for upto 3 months.
Servings: 750 ml
Author: Just Jo
Ingredients
  • 2 onions
  • 2 ribs of celery
  • 1 medium carrot
  • 3-4 cloves of garlic
  • 2-3 bay leaves
  • 1 tsp dried basil
  • 1 tsp dried chilli flakes
  • 1-2 tbsp olive oil
  • 2 tbsp tomato puree
  • 125 ml red wine
  • 3 cans of tomatoes whole or chopped
  • 150 ml water
Instructions
  1. Heat some olive oil in your slow cooker pot if it is hob safe, if not in a medium-large sauce pan.
  2. Process your onions, garlic, celery and carrots until you have super fine confetti-like pieces – tip into the hot oil with a couple of bay leaves. Turn in the oil and cook for a few minutes to soften.
  3. Stir in the dried basil, chilli flakes and tomato puree.
  4. Add the red wine and cook briefly until absorbed into the vegetables – in the hot pan this will take less than a minute.
  5. Add the canned tomatoes and water and bring to the bubble.
  6. Transfer to your slow cooker, put the lid on and cook for 4 hours on high or 8-10 hours on low.