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garden tomato slow cooker sauce

a great way to process garden paste tomatoes


  • 1 crock pot or slow cooker


  • 5-6 pounds paste tomatoes rough chopped
  • 4 cloves garlic peeled and smashed
  • 1 onion peeled and rough chopped
  • 1 carrot peeled and rough chopped
  • 2-3 tablespoons olive oil
  • 1 bay leaf
  • 1 teaspoon dried parsley or 3 fresh teaspoon chopped
  • 1 teaspoon dried basil or 2 fresh teaspoon chopped
  • ½ teaspoon dried oregano or 1 fresh teaspoon chopped
  • ¼ teaspoon dried thyme or 1 fresh teaspoon chopped
  • ¼ teaspoon dried rosemary or 1 fresh teaspoon chopped
  • 2-3 Jalapeno's seeds and veins removed, chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper


  • Wash your tomatoes in plain water, remove the stem and rough chop, add them to your crock pot. Add the garlic, onion, carrot, and herbs. Drizzle the olive oil. Cover and turn crockpot to low and cook for 2-4 hours stirring occasionally
  • Once the tomatoes have softened, using a food mill process everything out of the crockpot into a bowl. Wipe out or rinse out the crock and add all the liquid back to the pot.
  • Vent the crockpot lid a little and let the sauce thicken for another 4-6 hours on low. Once you have the sauce the consistency you like. Taste for seasoning and adjust. If you need to you can add a little sugar or honey to help with the acidity,
  • You can use immediately or place in a container for the freezer for a later use.
    You can also do this process in a couple of steps. After you process the cooked veggies you can take the sauce and put it in the fridge and finish it off another day.