EEE Cooks Home
Crockpot Tomato-Vegetable Sauce

Crockpot Tomato-Vegetable Sauce

2004-12-12 10 11 onion, bell pepper, parsnip, celery, carrot, tomatoes, thyme, parsley, bay leaf, garlic, salt & pepper dinnermain coursepastavegetariansauce

Our pediatrician suggested "hiding" vegetables in tomato sauce to increase the kids' vegetable intake. We try cooking a tomato sauce filled with vegetables in the crockpot. It did not work for us—our children could detect the different taste—but we enjoyed it. Chris especially enjoyed the sauce as a leftover mixed with a bechamel sauce including sausage and broccoli rabe! Originally served as part of Crock Pot Pasta.

« Chorizo Sausage and Peppers Sautéed Broccoli Rabe »
Crockpot Tomato-Vegetable Sauce

Servings & Time

  • Serves: 3
  • Prep Time: 10 min
  • Cook Time: 240 min

Tools & Appliances

  • Bowl
  • Cutting Board
  • Peeler
  • Immersion Blender
  • Crockpot

Ingredients

  • 1 small onion (peeled)
  • ½ large red bell pepper (rinsed)
  • 1 medium parsnip (rinsed, peeled)
  • 1 stalk celery (rinsed)
  • 1 large carrot (rinsed, peeled)
  • 28 ounces canned, peeled, roma tomatoes (drained)
  • 3 sprigs fresh thyme (cleaned)
  • 3 sprigs fresh, Italian leaf parsley (cleaned)
  • 1 dried bay leaf
  • 1 clove garlic (smashed and peeled)
  • salt & pepper

Instructions

We prep the vegetables, chopping them and adding them to our 2.5 quart crockpot. We have about ½ cup of onions, ½ cup of red pepper, 3 tablespoons of parsnips, ¼ cup of celery, and ¾ cup of carrots. We stir in the tomatoes, herbs, and garlic, turn to high, cover, and cook for 4 hours.

We taste the sauce for seasoning, adding salt and pepper and pour into a large bowl. We remove the bay leaf and the stems of the herbs, and then purée using our immersion blender. We serve the sauce over cooked pasta.