Slow Cooker Revolution by America’s Test Kitchen

Author:America’s Test Kitchen [Kitchen, America’s Test]
Language: eng
Format: epub, pdf
Publisher: America’s Test Kitchen
Published: 2011-04-11T16:00:00+00:00

2 tablespoons extra-virgin olive oil

2 onions, minced

6 garlic cloves, minced

2 tablespoons tomato paste

2 tablespoons minced fresh oregano or 2 teaspoons dried

2 anchovy fillets, rinsed and minced

Pinch red pepper flakes

1 cup dry red wine

1 (28-ounce) can crushed tomatoes

1 (28-ounce) can diced tomatoes, drained

1 (28-ounce) can tomato sauce

2 tablespoons soy sauce

½ cup minced fresh basil

2 teaspoons sugar, plus extra as needed

Salt and pepper

1. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onions, garlic, tomato paste, oregano, anchovies, and red pepper flakes and cook until onions are softened and lightly browned, 8 to 10 minutes. Stir in wine, scraping up any browned bits, and simmer until thickened, about 5 minutes; transfer to slow cooker.

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