Serves 4
390 min
Crock-Pot Roasted Cherry Tomato Sauce
Recipe GLPR76e22ebad9d519
A slow-cooked cherry tomato sauce with fresh garlic and basil. Halved cherry tomatoes are gently simmered in a crock-pot for hours until they break down into a bright, fragrant sauce. Fresh basil is stirred in at the end for vibrant flavor. Perfect served over pasta, grain bowls, or as a dipping sauce.
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Ingredients
4 pints Cherry tomatoes
4 cloves Garlic cloves, peeled and minced
10 leaves Fresh basil leaves, divided
4 tablespoons Olive oil
Freshly ground black pepper, to taste
Directions
Rinse the cherry tomatoes under cool water and pat dry. Cut each tomato in half and place the halves into the bottom of your slow cooker.
Peel the garlic cloves and mince them finely. Scatter the minced garlic over the tomatoes in the slow cooker.
Stack the fresh basil leaves and slice them into thin ribbons (chiffonade). Measure out half of the shredded basil and add it to the slow cooker. Reserve the remaining basil for finishing the sauce.
Drizzle the olive oil over the tomato mixture. Gently toss everything together, then season generously with freshly ground black pepper to your taste.
Cover the slow cooker and cook on LOW setting for 6 hours, or on HIGH setting for 3 hours, until the tomatoes have completely broken down into a loose, saucy consistency.
Stir in the reserved fresh basil ribbons. Taste and adjust seasoning with additional pepper if needed. Serve warm.
