Put tomatoes, onion and garlic in slow cooker.
In small bowl, whisk together basil, oregano, oil, sugar, salt and
pepper. Drizzle over tomato mixture and toss lightly. Cover and cook on
low 8 to 10 hours or on high for 4 to 5 hours.
Working in batches if needed, spoon sauce into blender and process until
sauce is slightly chunky or as desired. Alternately, use a potato masher
to create a chunky consistency. Repeat with remaining sauce. Adjust
seasonings with salt and pepper to taste.
Pack into clean, hot jars, leaving 1 inch headspace and seal. Process pints
for 20 minutes and quarts for 25 minutes at 10 lb pressure. Adjust
pressure according to altitude and / or style of canner.
Makes- 4 pints
Originally Submitted
11/7/2009
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