Slow cooking tomato sauce

by Chun Zhao on May 17, 2019


2 (28 ounces) cans peeled ground tomatoes

1/2 cup water, divided

1/2 cup white sugar

3/4 cup distilled white vinegar

1 teaspoon onion powder

1/2 teaspoon garlic powder

1 3/4 teaspoons salt

1/8 teaspoon celery salt

1/8 teaspoon mustard powder

1/4 teaspoon finely ground black pepper

1 whole clove

Pour ground tomatoes into a slow cooker.

Swirl 1/4 cup water in each emptied can and pour into the slow cooker.

Add sugar, vinegar, onion powder,  powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.

Cook on high, uncovered until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.

Smooth the texture of the sauce using an immersion blender, about 20 seconds.

Ladle the sauce into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.

Transfer the strained sauce to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.



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