Vegetarian Slow Cooker by Libby Silbermann

Author:Libby Silbermann
Language: eng
Format: epub
Publisher: Octopus
Published: 2020-12-02T00:00:00+00:00

ULTIMATE SLOW-COOKED TOMATO SAUCE

This tomato sauce is a brilliant staple – you can easily double up the recipe to make big batches of it, then freeze for whenever it is needed. It is very versatile and can be used as a base for so many dishes: pasta sauces, pizza toppings and stews.

MAKES 1 LITRE (1¾ PINTS) • PREPARATION TIME 15 MINUTES • COOKING TIME 8 HOURS

2 tablespoons olive oil

1 onion, chopped

4 garlic cloves, crushed

3 x 400 g (13 oz) cans chopped tomatoes (best quality possible)

2 tablespoons tomato purée

200 ml (7 fl oz) red wine

200 ml (7 fl oz) vegetable stock

1 teaspoon dried oregano

½ teaspoon dried basil

1 bay leaf

1 teaspoon caster sugar

salt and pepper

Heat the oil in a frying pan, add the onion and fry over a medium-low heat for 5 minutes until soft and translucent, then stir in the garlic and fry for 3 minutes until the onion and garlic are lightly golden.

Transfer the onion mixture to the slow cooker, add the remaining ingredients and mix well. Cover with the lid and cook on low for 8 hours until the sauce is thick and full of flavour.

Remove the bay leaf. If you prefer a smoother sauce, leave to cool slightly, then purée until smooth while still in the slow cooker pot using a stick blender.

Leave to cool, then store in the refrigerator for up to 5 days or freeze for up to 6 months.

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