Crockpot Pizza Sauce
Source of Recipe
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Recipe Introduction
This fills a 3-1/2 quart crockpot. I highly recommend doubling this
recipe for a 6 quart or larger crockpot. Freezes and cans extremely
well!
List of Ingredients
2 cans (16 ounces each) tomato paste
1 can (16 ounces) tomato sauce
4 cloves garlic, crushed or minced (use less if you're not a big
garlic fan or use 2 Tbsp. garlic powder if you don't have fresh)
1 tsp. salt
1/2 tsp. pepper
dried parsley flakes, basil and oregano, to taste.
1-2 Tbsp. granulated sugar
water (just enough to smooth out the sauce, maybe 1/4 cup)
3 Tbsp. olive oil
2-3 Tbsp. grated Italian cheese (Parmesan or romano or asiago or a mix)
Recipe
Not real good on the measurements here, but it makes a great sauce.
Put everything except cheese in the crockpot and stir it together
really well. Set on LOW for 6-8 hours or HIGH for 3-4 hours (you could
probably cook this up to 10 hours on LOW to get the flavors to mingle
just right. Sometimes I put it in overnight from about 9pm till 6am on
LOW). Stir every few hours and sample to test flavor, adding more of any
ingredient you desire (might need some
more sugar). The last couple of hours, add the cheese. The pizza sauce
should be smooth, dark red in color and fairly thick, thicker than
spaghetti sauce.
My grandmother used to also throw a couple of pieces of diced pepperoni
in the sauce. Very tasty!
Rachael's Recipe Notes:
If you don't have time to wait for this in the crockpot, if you're
having an impromptu PIZZA NIGHT, cut the recipe in half & make this in a
saucepan on the stove. Takes about 30 minutes, simmered on medium-low.
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