Crockpot Garden Tomato Sauce

Big batch of summer tomatoes and no time to make a slow simmered marinara sauce? Let your Crock Pot do the work for you!
Toward the end of summer, I am about pooped out from making and canning all things tomato related: Salsa's, sauces, and more.
So when time is short, and so is my energy, I literally dump my garden bounty into the slow cooker and whip up a batch of tomato sauce with little effort.

This is more of a method than an exact recipe. I really wing it with some basics and what I have on hand. But I'll give you a recipe to work with .

Jan's Tip: This batch I was using all the tomatoes I had left at the end of summer: Big juicy slicers, as well as my paste (plum or Roma) tomatoes,so the water content varies at times depending on the type of tomato you toss in there. And to answer a question you are going to ask: No, I don't peel them at all! I just leave them in, and blend them right into the sauce, but you can filter the skins out also at the end of the recipe.

To figure out how many tomatoes to use in the recipe here are a few guidelines to help you out:
1 lb. = 3 medium round tomatoes, or 8 small plum/roma tomatoes, or 2 cups chopped diced tomatoes.

Crock Pot Tomato Sauce

Ingredients:
6 lb's fresh tomatoes stems removed and cored. (chopped or whole: I don't always bother to chop mine, just cut the core/stem out)
Chopped Vegetables: (choose what you like /have on hand)

  • 1-green pepper
  • 1 onion
  • 1-2 carrots and celery

2 cloves minced garlic
1 Tablespoon salt
Directions: 
Place all ingredients  in crock pot
Cover and cook on high for 2 hours.
Remove lid, and cook on high an additional 8 hours uncovered until vegetables are soft, most of the water from the tomatoes has cooked/evaporated away and the remaining juices are mostly concentrated tomato juice rather than water.


 Here is where you have some options depending on your preference for smooth vs. chunky sauce, and whether you want to filter out the skins or just blend them into smithereens and keep them in.:

  1. You can run batches of your cooked tomatoes through a blender,foodprocessor or immersion blend right in the crockpot. 
  2. You can run it through a food mill to remove as much skins and seeds as possible. 
  3. Use a food masher and just mashed it into a super chunky sauce to go in batches of chili's and soups.







Make Your Own Strawberry Syrup

Have anyone in your home that loves strawberry syrup?  Do you hate buying the store bought syrup because of all it's high fructose corn syrup, and who knows what else is in it?  Making your own strawberry syrup is so easy!

This month I am sharing one strawberry recipe a week and today, I'll take you step by step through how to make homemade strawberry syrup. Once you do, you'll never even consider buying it again!


There are two different kinds of syrup people: Purists who want NO seeds or pulp, just a clean, clear syrup, and the Whole Berry people, who don't mind a thicker syrup with a few seeds and all the pulp blended in.

I like both. I like the thicker, full pulp syrup for pancakes, strawberry shortcake, stirring in to yogurt, or smoothies.  And my kiddo's are the purists who love the clear syrup for milk.

Today I'll make them both so you can decide for yourself.

 Printable Copy

Strawberry Syrup

Ingredients:

1 qt. strawberries (that's a 16 oz. container or approx. 24 med. sized berries)
1/2 cup sugar or sugar substitute
1/2 cup water
1/4 tsp. vanilla


Directions:

Rinse strawberries and remove and discard stems.
Chop strawberries.













Place strawberries, sugar, water , and vanilla in medium saucepan, and stir to combine.













Heat strawberries over medium high heat till boiling.
Boil 1-2 minutes
Turn heat down to low and let simmer 10-12 minutes, stirring frequently.
Remove from heat.














    For  "No Seed/Pulp" syrup:





















    Pour strawberries and  juice through a fine mesh strainer.













    Lightly press strawberries with the back of a spoon, to push all juice through the strainer.














    Store in refrigerator in air tight container up to two weeks

    Reserve the remaining pulp (from the strainer) to use for mixing into smoothies, yogurt, or top on pancakes.














      For Thicker Full pulp Syrup:




















        Let syrup cool for a few minutes.
        Run batches of the strawberries and juice through a blender or food processor (I used an immersion blender right in the saucepan).
        Blend to desired consistency.
        Store in refrigerator in air tight container up to two weeks


        Pin It button on image hover