Description
Bursting cherry tomatoes and sweet onions meld with garlic, oregano, and basil in a low-and-slow cook session, creating a luscious sauce with pockets of fresh herbal brightness.
Ingredients
- 1.5 pounds cherry tomatoes
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon tomato paste
- 1/4 cup water
- 2 tablespoons fresh basil chopped
Instructions
- Drizzle olive oil in the bottom of the slow cooker and spread to coat.
- Add cherry tomatoes, chopped onion, minced garlic, dried oregano, dried basil, red pepper flakes, salt, pepper, tomato paste, and water to the cooker and stir gently.
- Cover and cook on low for 6 hours or until tomatoes have burst and flavors have melded.
- Uncover and use an immersion blender to blend the sauce to your desired consistency, leaving some chunks for texture if preferred.
- Stir in chopped fresh basil and cook uncovered for an additional 15 minutes.
- Taste the sauce and adjust salt or pepper as needed before serving.
Notes
- You can substitute canned whole tomatoes if fresh cherry tomatoes are unavailable.
- For an ultra-smooth sauce, blend longer or transfer to a countertop blender in batches.
- Sauce can be refrigerated for up to 5 days or frozen for up to 3 months in airtight containers.
- Serve with pasta, grilled meats, or use as a base for soups and stews.