Categories: Dressing/Sauces

Ingredients

• 6 lbs. tomatoes
• 2 cups chopped onion
• 1/4 cup olive oil
• 6 oz. can tomato paste
• 3 tbsp finely chopped garlic
• 2 tbsp finely chopped fresh oregano
• 2 tbsp balsamic vinegar
• 4 tsp granulated sugar
• 1 1/2 tsp salt, divided
• Black pepper or crushed red pepper to taste

Directions

1. Cut tomatoes in half crosswise. Gently squeeze out the seeds and discard. Mix onion, oil, tomato paste, garlic, oregano, vinegar, sugar and 1 tsp salt in a slow cooker. Place the tomatoes on top.

2. Cover and cook for 2 hours on HIGH or 4 hours on LOW.

3. Puree with an immersion blender until chunky. Placing the lid askew, cook until thickened, about 3 hours or more on HIGH or 6 hours more on LOW.

4. Season with the remaining 1/2 tsp salt and pepper to taste. Puree further. Let cool completely before storing.

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