We’re in a tomato world these days. They’re everywhere. I just discovered about half a dozen tomatoes in the back of the fridge that I picked up at our farmers market at the end of the week, and then forgot about them.
I shoved them in there because I couldn’t resist when I saw them piled high and shining red, although I knew we’d be away for a few days.
They’re a little soft now, but still perfect for making fresh Marinara Sauce. I’ll dunk each of them in boiling water for an instant, and then peel them. I’ll halve them and run them through my food mill to puree them. Then I’ll push that raw richness through a strainer so the seeds stay behind.
Then into the slow cooker they’ll go, along with the other fresh veggies you see in the quick and easy recipe below.
Note—if you don’t have fresh tomatoes, or don’t want to do all the from-scratch steps with them, pick up two cans of crushed tomatoes.
One other kinda big note—Yesterday we launched “Cooking with Phyllis,” a 3- to 5-minute weekly web show. I would love to have you join me here in the kitchen any time it suits you. We’ll post a new show every Wednesday afternoon.
I promise that the recipes are delicious, easy to fix, and will have people at your table saying, “Make it again!”
from Fix-It and Forget-It Lightly, Revised and Updated
Makes 12 servings
Prep Time: 20-25 minutes
Cooking Time: 7-9 hours
Ideal slow-cooker size: 4-qt.
2 28-oz. cans low-sodium whole tomatoes, or 4 lbs. fresh tomatoes,
peeled, pureed, and strained of seeds
1 onion, finely chopped
2 carrots, pared and finely chopped
1 clove garlic, minced
2 Tbsp. vegetable oil
1 Tbsp. brown sugar
½ tsp. salt.
1. Puree tomatoes in blender or food processor.
2. In a skillet, saute onions, carrots, and garlic in oil until tender.
3. Combine all ingredients in slow cooker. Stir well.
4. Cover. Cook on Low 6-8 hours.
5. Remove cover. Stir well.
6. Cook on High uncovered for 1 hour for a thicker marinara sauce.