Crockpot Tomato Sauce
An easy, no-fuss slow cooker tomato sauce can be made without peeling, seeding, or coring, and is suitable for immediate use, freezing, or canning.
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Instructions
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Place all ingredients into a slow cooker, ensuring any dark spots or leaves are removed from tomatoes, and avoid bruised portions.
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Cover and cook on LOW for 4 hours, stirring occasionally.
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Uncover and continue cooking on LOW for an additional 4 hours, stirring occasionally and scraping the sides until the desired consistency is achieved.
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For canning, pour the hot sauce into sterilized jars, leaving appropriate headspace, and add 1 tablespoon of bottled lemon juice per pint or 2 tablespoons per quart.
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Process pint jars in a water bath for 35 minutes, or quart jars for 40 minutes.
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Remove jars from the water bath, allow them to cool at room temperature, and then label with the canning date.
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For freezing or immediate use, transfer the sauce into airtight containers and label with the preparation date.