HomemadeTomato Sauce

A delicious crock pot "Homemade Tomato Sauce" that tastes fresh from the farm. Great use for those almost turned tomatoes.

Ingredients

2 onions, minced
¼ cup tomato paste
2 tablespoons extra-virgin olive oil, plus extra as needed
6 garlic cloves, minced
1 tablespoon minced fresh oregano or 1 teaspoon dried
½ cup dry red wine
¼ cup Minute tapioca
2 bay leaves
7 pounds tomatoes (about 14 large)
¼ cup minced fresh basil
Sea Salt and pepper

Directions

Microwave onions, tomato paste, oil, garlic, and oregano in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

Stir wine, tapioca, and bay leaves into slow cooker.

Core and peel tomatoes, then transfer to slow cooker. Cover and cook until tomatoes are very soft and beginning to disintegrate, 9 to 11 hours on low or 5 to 7 hours on high.

Discard bay leaves. Mash tomatoes until mostly smooth with potato masher. Transfer sauce mixture to large Dutch over and simmer over medium-high heat until thickened, about 20 minutes.

Before serving, stir in basil and season with sea salt, pepper, and additional extra-virgin olive oil to taste.

Chunky Italian Spaghetti Sauce

This great Italian Spaghetti Sauce is one of our family's best kept secrets. Nothing brings good times and good friends together like delicious food made with love. The recipe can be used as a base sauce for a number of Italian recipes.

Ingredients

2 (6 ounce) cans tomato paste
1 (28 ounce) cans tomato puree
2 (28 ounce) cans crushed tomatoes
4 garlic cloves, crushed
1 large yellow onion, chopped

1 large bell pepper (red, green or yellow), chopped

1 package of Portabella mushroom
3 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons white sugar
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
1 cup dry red wine
2 1/2 cups water  

Directions

In a large skillet on low-med heat add your olive oil and saute your onions, bell peppers, mushrooms for about 6 minutes,then add your crushed garlic,cook for 2 minutes longer. 

Combine with all the ingredients in a large crock pot.

Make sure you mix everything very well.

Cover and cook on medium heat for 6 to 8 hours.

Serve over pasta.

Avocado Corn Salsa

It doesn't get much more Mexican than "Avocado Corn Salsa"... just try it and tell me you don’t want to eat it by the bowl full. I dare you! 

Ingredients

2 medium size front of a car does, finely chopped 

1 cup cooked frozen corn 

2 medium tomatoes, seated and finely chopped 

3 tablespoons chopped fresh cilantro 

3 tablespoons lime juice 

1 teaspoon hot green chili peppers 

1/2 teaspoon sea salt

2 cloves garlic, roasted and minced

Directions

Roast garlic.

Cook corn thoroughly.

Combine all ingredients in a large bowl, mix well.

Cover and refrigerate until ready to serve.

Divine Skillet Chicken

 "Divine Skillet Chicken" is a easy crock pot recipe that is just simply delicious. I have made it several times, for my family and parties, and it’s always a hit!

Ingredients:

2 Tablespoons olive oil

6 large chicken thighs

1 (14 oz.) can whole peeled tomatoes, 

1 small package of  white button mushrooms, sliced, rinsed and drained

2 garlic clove, minced

1 envelope Lipton Onion Soup mix

1/4 teaspoon white pepper

1/2 teaspoon ground coriander

sea salt to taste

1/2 cup white cooking wine

1 cup chicken stock 

Directions:

Remove skin and season chicken with sea salt, coriander and pepper, make sure you rub seasonings into the meat on both sides.

In a 12 inch skillet, heat oil and brown the chicken; remove and set aside to drain.

Add mushrooms and garlic lightly browning them.

Pour white wine into the skillet.

Simmer until wine reduce to half.

Place the chicken back into the crock pot.

Pour in the can of tomatoes, do not drain them.

Pour the mushrooms, garlic reduced sauce into the crock pot.

Then pour chicken stock in.

Add soup mix.

Stir until all the ingredients are combined.

Cover and simmer on low heat 6 to 8 hours or on high for 4 to 5 hours.

Serve over hot noodles or rice.