Gp-Friendly Slow Cooker Tomato Sauce
So, today's recipe is an easy set-it&forget-it sauce.
It's a great recipe to share with family if your stomach's okay with tomatoes.
If not, you can cook the pasta & serve it with the sauce for the rest of the people at the dinner table & have some chicken on the side for you without the sauce.
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Each time I go to my local farm store they have soup tomatoes on sale so I figured it makes sense so buy some & do something with it because it can be a pain to make something that's gluten-free, easy & doesn't break the bank (and not to mention others will like, too).
It freezes well too so you can make a crockpot full of sauce & freeze either individual portions in jars or in zip lock bags. I tend to freeze these things in zip lock bags because they hold a lot of volume and don't take up a lot of space in my freezer because they stack really well.
You don't have to make this in a crockpot, you can just have it simmering away on the stove just fine but you'll have to keep an eye on it and stir every once in a while. You don't want all of that work go to waste.
Stuff You'll Need
- a slow cooker
- a chopping board
- a knife
- a spoon
- a slotted spoon
- a sieve
- a (stick) blender
- an onion/shallot
- 2 kilos/4 pounds of tomatoes
- 1/4-1/2 cup of chicken stock
- 2 tablespoons of coconut oil
- herbs like oregano, bay leaves & basil, either dried or fresh
I start with blanching the tomatoes to de-skin them, you don't have to, but I'm allergic to the peels & it helps me.
Start by cutting a cross on the bottom of the tomatoes. This is where the skin will start to loosen in the hot water. If you're doing more than 2-3, have a bowl of cold water with some ice cubes in it, ready to cool the tomatoes down & do all of them in 1 go.
Bring some water to the boil & add the tomatoes, one at a time, to the boiling water. Use the slotted spoon to take them out after about 20 seconds & plunge them in the icy water to cool them down. Peel off the skins & chuck them all in a bowl.
Feel free to put the tomatoes in the fridge for now & continue with the recipe tomorrow.
Cut up the onion/shallot in small chunks, if you're on a low-fodmap diet (like I am) you can take it out of the oil before putting the tomatoes in. All of the flavour, none of the bloating.
Turn on your slow cooker (on high) and add the oil. If you're using coconut oil, you'll know it's warm enough when the oil has melted.
Add the onion/shallot and stir until the onion's gone translucent take it out & set aside. This doesn't work in all crockpots, it doesn't in mine, so I just use an extra pan.
Add them to a salad if you don't want to waste the onions.
Cut the tomatoes in quarters, add them with the stock & the herbs to the slow cooker & leave to simmer on high for 4-6 hours.
Blend the sauce & pass through a sieve to get rid of the seeds.
Add soft herbs like basil when you're reheating the sauce to get the most flavour.
Serve with gluten-free pasta (I love Jovial pasta) or use as the base for other dishes (soups, meatloaf, with millet ...).
The ingredients cost me about €6 ($6.6) because the one time I've got time to make tomato sauce they're not on sale at the farm store. I got 3 4-portion freezer bags out of it after blending & sieving so it ends up being €.5 ($.55) per portion. Pretty good, huh? When they're on sale, they're at least half off so it makes it even more worth it.
Enjoy and let me know it the comments below how it went!
Sarah is a certified health coach and trained pastry chef. She was diagnosed with gastroparesis almost 6 years ago. Since then she was diagnosed with gluten intolerance and dysautonomia. Her step by step systems help other spoonies combine going gluten-free with their other dietary restrictions, apply systems to use their spoons well and get support.