Crock Pot Fresh Tomato Basil Sauce

A delicious fresh sauce.

This recipe is a favorite from Not Your Mother’s Slow Cooker Recipes for Two


  • 2 pounds ripe Plum Tomatoes, cored and cut into chunks
  • 5 cloves Garlic, crushed
  • 1/4 to 1/3 cup olive oil
  • 3 – 4 tbsp fresh chopped basil (I usually use more because I love fresh basil)
  • Salt and freshly ground Pepper, to taste


  1. Place tomatoes in the slow cooker.
  2. Pour olive oil over them.
  3. Cover and cook on low for about 3 hours, until the tomatoes have broken down into a sauce. (I usually cook on high for the first hour to warm things up.)
  4. At this point the recipe says ‘over a large bowl, put the sauce through a food mill with the coarse sieve blade’…your call, it depends on if you want a smooth or chunky sauce. I usually use my immersion blender to smooth things out a little but for this sauce I like a little chunkiness and I don’t have to take it out of the crock pot to use the hand blender.
  5. Season with salt and pepper.
  6. Return to crock pot if you used a food mill.
  7. Stir in basil.
  8. Cover and allow to cook about 15 minutes longer on High.

Can be refrigerated for up to 3 days or in the freezer for up to 2 months.

Translate »