Love making this in batches and saving for later use! Nothing beats homemade! Don't buy at the store!

Tomato sauce has always held a special place in my heart and in the heart of Midwestern kitchens. When the harvest season blesses us with a bounty of ripe tomatoes, there's no better way to honor them than by transforming them into a rich, slow-cooked sauce. This slow cooker tomato sauce recipe is steeped in tradition and evokes memories of canning days on the farm, where time moved at a different pace, and the kitchen was the heart of the home. Making this sauce is like preserving a piece of summer, warming your home and heart as it bubbles away, filling every nook with its comforting aroma. Whether you're preparing a Sunday dinner or stocking up for the winter months, this recipe will become a cherished part of your culinary repertoire.

This hearty tomato sauce pairs beautifully with a simple bowl of spaghetti, allowing the vibrant flavors to shine through. For a more robust meal, serve it over homemade meatballs or use it as a base for a comforting lasagna. Don't forget a warm loaf of garlic bread on the side, perfect for mopping up every last bit of sauce. A fresh garden salad with a light vinaigrette will complement the richness of the sauce, providing a balanced, satisfying meal.

Servings: 8-10 servings

10-12 large tomatoes, peeled and chopped
1 large onion, finely chopped
4 cloves garlic, minced
1/4 cup olive oil
1 tablespoon sugar
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes (optional)
1/4 cup fresh basil, finely chopped

1. Start by preparing your tomatoes. Blanch them in boiling water for a minute, then transfer them to an ice bath to make peeling easier. Once peeled, chop the tomatoes and set them aside.

2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until it's soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute, being careful not to let it burn.

3. Transfer the onions and garlic to your slow cooker. Add the chopped tomatoes, sugar, salt, pepper, dried basil, dried oregano, dried thyme, and red pepper flakes.

4. Stir everything to combine. Set your slow cooker to low and let it cook for 6-8 hours, stirring occasionally, until the sauce has thickened and the flavors have melded together.

5. About 30 minutes before the sauce is done, stir in the fresh basil.

6. Once the cooking time is up, use an immersion blender to puree the sauce to your desired consistency, or leave it chunky if you prefer.

7. Taste and adjust seasoning if necessary. Serve immediately or let it cool before storing in jars or freezer-safe containers.

For a richer sauce, add a cup of red wine or a few tablespoons of tomato paste at the beginning of the cooking process. If you like a bit of sweetness, throw in a grated carrot or two – it balances the acidity of the tomatoes naturally. You can also add ground beef or sausage for a meaty version, just brown the meat before adding it to the slow cooker. For a hint of earthiness, try adding a few chopped mushrooms. And don't forget, this sauce can be preserved by canning or freezing, ensuring you have a taste of summer all year round.