Slow Cooker Tomato Sauce

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Slow Cooker Tomato Sauce to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Slow Cooker Tomato Sauce, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 10 roma (plum) tomatoes - peeled,
• seeded and crushed
• 1/2 small onion, chopped
• 1 teaspoon minced garlic
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon ground cayenne
• pepper
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 pinch cinnamon

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Place tomatoes, onion, garlic, and olive oil in a slow cooker

Step 2: Technique & Execution

Season with oregano, basil, cayenne pepper, salt, black pepper, and cinnamon

Step 3: Technique & Execution

Cover, and cook 10 to 15 hours on Low

Step 4: Technique & Execution

The longer you simmer it the more flavorful it becomes

Step 5: Technique & Execution

At 10 hours it's really good, but at 15 its even better.