Rice, chicken, prawns, chorizo, and various herbs and spices make a delicious paella. There is consistently enough to go around!
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs 15 mins |
| Total Time: | 2 hrs 35 mins |
| Servings: | 32 |
| Yield: | 3 quarts |
Ingredients
- 4 onions, chopped
- 4 cloves garlic, minced
- 1 green bell pepper, chopped
- ½ cup vegetable oil
- 16 cups chopped tomatoes
- ¼ cup white sugar
- ¼ cup chopped parsley
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- 2 tablespoons salt
- ¾ teaspoon ground black pepper
- 1 (6 ounce) can tomato paste
Instructions
- Sauté together onion, garlic, green pepper, and oil in a slow cooker. Cook until onion is transparent.
- Add tomatoes, sugar, parsley, oregano, basil, salt, and black pepper. Cook on Low for 2 to 3 hours. Stir frequently.
- Let sauce cool. Pour sauce into quart-size freezer containers. Store in freezer.
- Defrost the sauce in the refrigerator overnight or in the microwave. Transfer sauce to a saucepan over medium heat and stir in one 6-ounce can tomato paste per quart. Continue to cook, stirring frequently, until heated through.
Reviews
This recipe is AWESOME. Instead of Freezing has anyone tried Canning in Jars?
We have made one batch and froze it. Now we are doing our second batch and I am wondering if I could use fresh basil,,,? I have both sweet and Thai.
Too many tomatoes from the garden, so I call upon this recipe again! We love it and for those who’ve asked, I successfully add the tomato paste with the rest of the ingredients and it comes out great. I tend to use less sugar and salt but otherwise follow the recipe.
This recipe is great! I’ve made it two times and frozen it as directed. This is my third batch and I’m going to try canning it. QUESTION: is there a reason the tomato paste is added when you are using it and not before. I was wondering about adding it before I can it. Regarding the recipe. I pretty much followed the basic recipe. I did process my tomatoes through the Victoria Squeezo and cooked it on the stove top instead of the slow cooker, but otherwise I pretty much followed the recipe. My compliments to Stephanie! Thank you for sharing this wonderful recipe!
Pretty good.
We have been making this for years since we found it on Allrecipes! We can it and enjoy it all year! We give it to family and friends and everyone loves and requests it. No one is happy if we run out before the next canning season!!! Thanks Stephanie!!!
My go to recipe when I harvest tomatoes. We skip the peppers. I freeze in ziplock bags. When cooking, we may eat as is or brown some hamburger or sausage and toss in the frozen sauce. When the tomatoes are particularly fresh or hydroponic, it can take a long time to reduce. I dunk n skin the tomatoes, after the crock pot is full, I continue processing and save as diced tomatoes.
I used garden grown Roma Tomatoes. Sweet onion was purchased as was 1 green bell pepper. Everything save the tomato paste was either store fresh or home grown. This recipie leaves plenty of room for creativity. It is amazing. Have fun with it!
it’s ok but I use chilly powder for the pepper since it gives it more flavor than just black pepper.
Good, but WAY too much sugar.
The one change I always make when making tomato sauce is I do not add sugar. I liquidify carrots and use them as an acid stabilizer. That came from my Ex’s Aunt Lena, who was from Italy. It does the job and adds additional vitamins and minerals to the sauce.
Followed ingredients exactly. First time I made it in the crockpot and found the sauce didn’t thicken in 2-3 hrs so I left it on longer and still wasn’t as thick as I’d like. Next time I simmered for 1hr on the stovetop and came out perfect. I make this every summer with my abundance of garden fresh tomatoes. My family loves it! Since my son hates raw/chunky tomatoes in his food, I blend my tomatoes first so it is smoother sauce.
DELICIOUS! I started with about 24 cups of skinned, deseeded and quartered tomatoes and got a final yield of 18 cups of sauce. I didn’t saute anything, just put it all together and let it cook for 6-ish hours. Like others, I only used 1 TBSP of salt . I also used 2 TBSP of sugar and 1/2 tsp of baking soda to cut the acidity. (Added 1/4 tsp at a time to prevent bubbling over.) This is far and away the best sauce I have ever made ! Thank you!
After reading reviews I made mine on top of my stove as I’m retired and have plenty of time! I did not have a lid on and it thickened up really well. Delicious!! I had fresh onions, peppers, basil and oregano from our garden. Making another batch today!
Good simple recipe. Sauce came out sweet but very good. It may have been the tomatoes.
Pretty good. I cooked on the stovetop and omitted the tomato paste b/c sauce was a nice consistency without it. It was pretty sweet and I prefer a more savory tomato sauce. I’ll cut the sugar down next time. Made about 2 24oz jars.
This has become my “go to” for garden tomatoes. I use whatever mild peppers are in our garden, and usually spice it up with a couple of small spicy peppers. Otherwise, I pretty much follow the recipe. We enjoy it year round – thank you!!!
Excellent flavor with the right amount of sweetness/richness. I added a can of tomato paste while in the slow cooker. Can always add more to thicken if needed when preparing a meal. I made it using a mix of Rebekah Allen and Big Boy tomatoes, peeled, cored, and seeded. Would definitely make again–it’s a keeper!
This is amazing! I followed the directions, except I cooked it in a stock pot. If you cook in a stock pot, leave it uncovered for the last hour, then you don’t need tomato paste to thicken. It will thicken on its own, as the excess water will evaporate. It is a great way to use tomatoes that are close to going bad. I’m so excited to have found this recipe!
I made it and my family didn’t like the chunkyness. So I put it into the Ninja and mixed everything so it was more saucy. Also added some sundried tomatoes when I took the first one out of the freezer with the tomato paste. It was yummy and another new flavor.
I’ve made it before with fresh tomatoes but today I tried it with a 90 ounce can plus a 28 ounce can of Cento Organic Tomatoes. I was just as pleased with the results and was happy for an easy, bulk sauce recipe that I can make and freeze in the winter.