There is nothing like homemade spaghetti sauce. This year, I planted 16 tomato plants in my garden in hopes of getting an abundance of tomatoes. They’re producing well, but not necessarily prolific. However, I had enough to make this awesome crockpot spaghetti sauce!
Why the crockpot, you might ask? Well, I’ve had a huge bucket of tomatoes sitting on my kitchen counter waiting to be made into sauce for a few days. This morning, we were rushing around trying to get ready to head out to our church’s kids’ camp, and I was thinking, “I wish I could just come home to spaghetti sauce!” Normally, I would blanch the tomatoes and peel off the skins before I make sauce. But I was pressed for time, so I thought, “I’m just going to throw these tomatoes in to the crockpot whole, add in some spices, and hopefully it turns out!” And you know what? It toooooootallly did. It was so good, my 5-year-old daughter said, “Are you putting this on your blog? You have to put this on your blog!”
So, friends, I won’t make you wait any longer! Here is my crockpot spaghetti sauce!
- 20-ish tomatoes
- 4 cloves minced garlic
- 1 poblano pepper, chopped
- ½ cup olive oil
- 2 TBSP Italian seasoning
- ¼ cup honey
- 1 TBSP salt
- 1 (6 oz) can tomato paste
- Add everything except the tomato paste to a crockpot.
- Stir together, then cook on low for at least 4 hours (mine cooked for 8).
- When ready to eat, add in tomato paste and using an immersion blender, blend until desired consistency is achieved (my kids all like it smooth).