Crock-Pot Roasted Cherry Tomato Sauce {via CrockPotLadies.com}

Crock-Pot Roasted Cherry Tomato Sauce

Summer is just not summer without fresh tomatoes. I personally love cherry tomatoes, just pop them in your mouth and eat, or cut them in half and sprinkle with salt & pepper and nosh away! I am lucky if I get a few since my kids all like to pick them fresh off the vine and eat them before I can get some.

Heck, I even caught one of the dogs raiding my tomato plants last year!

This recipe for roasted cherry tomato sauce made in the slow cooker is amazing and could not be simpler.

The ingredient list is simple, cherry tomatoes, olive oil, garlic, fresh basil and if you feel your sauce needs it, a pinch of sugar.

But first the tomatoes…

You can use home grown cherry tomatoes or ones you pick up at the farmers market or grocery store. They can be red, yellow, orange. Whatever you have. Just make sure they are ripe and juicy!

Fresh Cherry Tomatoes

Then you toss in a handful of fresh basil, some garlic, a pinch of sugar, a couple grinds of pepper and a drizzle of olive oil.

Cherry Tomatoes & Basil In The Slow Cooker

Let it simmer away and at the end you have this amazing fresh sauce that is of course perfect tossed over pasta.

Serve it over pasta…any kind of pasta, spaghetti, rigatoni, ravioli…

 

I went with the ravioli. Yum.

Crock-Pot Roasted Cherry Tomato Sauce {via CrockPotLadies.com}

As you can see this is a rather chunky sauce, if you prefer though you can give the final sauce a whirl in the blender for a smoother sauce.

Crock-Pot Roasted Cherry Tomato Sauce

Rating: 51

Prep Time: 30 minutes

Cook Time: 6 hours

Total Time: 6 hours, 30 minutes

Yield: 4 – 5 cups of sauce

Crock-Pot Roasted Cherry Tomato Sauce

This easy recipe makes the most out of fresh cherry tomatoes and simple ingredients.

Ingredients

4 pints cherry tomatoes
4 cloves garlic
10 fresh basil leaves, divided
4 tablespoons olive oil
freshly ground black pepper, to taste
pinch of sugar or drizzle of honey (optional)

Instructions

  1. Wash tomatoes and cut each one in half and place in the bottom of a 4-6 quart slow cooker.
  2. Peel and finely mince garlic and add to tomatoes.
  3. Ciffonade the basil (see video) and add half of the fresh basil to the crock-pot and reserve the remaining basil for the end.
  4. Toss the tomatoes, garlic and basil with the olive oil and add a pinch of sugar (or honey) and some freshly ground black pepper.
  5. Cover and cook on LOW for 6 hours or on HIGH for 3 hours.
  6. Tomatoes should be loose and saucy when done.
  7. Add the remaining fresh basil and serve.

Notes

You can whirl this in a blender for a smoother, less chunky sauce. Serve over pasta.

http://crockpotladies.com/crockpot-roasted-cherry-tomato-sauce/

And for video on how to chiffonade basil…