Tomato Red Sauce makes a terrific pasta sauce, and it’s so easy when you start with canned tomatoes. Make it in a slow cooker.
I have made this Tomato Red Sauce multiple times and it’s terrific every time. I use it in many different recipes, including Lasagna, Spaghetti, Baked Ziti and Moussaka. I suggest using it anytime you are making Italian food.
Slow Cooker Method
I make my Tomato Red Sauce Pasta Sauce in the slow cooker (crockpot) so that I don’t have to watch it while it cooks. Making it in the crockpot takes 4 hours. It’s a bit messy since you don’t cover the pot. Leave the top off because you want the liquid to cook down and the flavors to deepen.
If you don’t have a slow cooker, you can cook it on top of the stove, stirring frequently, for an hour. It is delish either way.
How to Store the Sauce
When the sauce is done, you can freeze it or can it (using a pressure cooker) in meal-size containers. We can ours in pint-sized jars. Our large slow cooker (6 qt size) fills about 11 pints. That makes supper so easy. We can just open a jar, add a few new veggies or meat to jazz it up, and serve it over pasta or spiral zucchini noodles. I love it plain over Spaghetti Squash. Eleven meals in just 4 hours!
If you like meat or extra vegetables in your red sauce add it when you are heating it up for your pasta dinner. You can fry some ground beef, ground turkey or Italian sausage and add it to the sauce just before you serve it. Sautéed mushrooms, artichokes, or zucchini are also good.
What You Need
For this recipe, you need a slow cooker, knife, cutting board, measuring cups and spoons and some means to store all the sauce. We use our big pressure cooker for canning the sauce, putting it in pint-sized jars. Then we have sauce for about 11 meals! Brilliant.
Tomato Red Sauce (Pasta Sauce) Recipe
Tomato Red Sauce (Pasta Sauce) Recipe
A robust tomato sauce for any pasta dish.
- 3 tablespoons olive oil
- 2 cups chopped onions
- 4 cloves garlic (minced)
- 2 teaspoons dried basil (or 2 tablespoons chopped fresh basil)
- 1 teaspoon dried marjoram (or 1 tablespoon chopped fresh marjoram)
- 1 teaspoon dried oregano (or 1 tablespoon chopped fresh chopped oregano)
- 1 cup chopped red bell peppers
- 1 cup chopped green bell peppers
- 3 28-ounce cans crushed tomatoes
- 1 28-ounce can tomato sauce
- 1 cup dry red wine (like burgundy)
- 3 tablespoons tomato paste
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Sauté the onions over medium heat in the olive oil until they are transparent.
- Add the bell peppers, garlic and spices and cook for a five minutes or so longer.
Dump the peppers and onions mixture into your crockpot.
Add the tomatoes, sauce, red wine, tomato paste, salt and pepper to the slow cooker.
Cook uncovered on high for 4 hours or until the sauce reduces about 1/3.
Note: If you don't have a slow cooker, you can cook this sauce on medium heat on top of the stove for about 1 hour, stirring frequently to prevent burning.
Note: Many of the links included throughout Recipe Idea Shop are affiliate links, which means if you follow them and you buy something, we will get a small commission. It doesn’t cost you a penny more, and you can still use your Amazon Prime account to buy. Don and I love our Amazon Prime account. This posting includes affiliate links.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
WHAT’S NOT TO LOVE?
Trust me, you’re gonna love this recipe. Up your recipe repertoire. Add this recipe to your collection. But don’t stop there…subscribe to our email newsletter and get a free cookbook.
Pin & Share!
Please Pin and share our recipes. And tell us what you think in the comments.
You May Also Like These Recipes From Recipe Idea Shop
- Eggplant Gina
- Crispy Sausage Rice Balls
- Egyptian Eggplant
- Grilled Eggplant Pamesan
- Don’s Eggplant Parmesan
- Three Cheese Vegetarian Eggplant Parmesan
- Minty Eggplant Rollups
BEFORE YOU GO, DID YOU GRAB YOUR FREE COOKBOOK?