Pomodoro (Italian for "Tomato") sauce is the mother sauce of about a half-dozen different Italian sauces. You can go from this recipe to any number of permutations on the standard American "spaghetti sauce", and it also makes a great base for old classical Italian sauces such as Puttanesca or Bolognese.
This is a crock pot recipe unless you have 4 hours to sit and babysit a stockpot full of sauce so it doesn't burn.
You will need:
6-8 cans diced tomatoes (or dice them yourself!)
1 tbsp crushed basil leaves
1 tbsp ground oregano
4 peeled carrots
4-6 cloves of garlic, minced
half of a red onion, minced
1/2 tbsp olive oil
1 bell pepper, small dice
1 butternut squash, small dice (no seeds!)
salt and fresh-ground pepper (just have some on hand)
1 can tomato paste....
Thank you for sharing your recipe, Weeks. I've prepared tomato sauce in the slow cooker/CP, and you are right, in that you don't have to babysit the sauce on the stove.
Here's the def of Pomodoro/Tomato sauce, as weeks explained
An Italian term for "tomato" which translates to "golden apple" referring to the first tomatoes grown that were golden yellow in color with an apple-like shape. Since tomatoes are such a large part of Italian cooking, pomodoro or pomodori (the plural form) is
a common term used in reference to food dishes with tomatoes. As examples, pomodori al forno is a recipe for tomatoes with garlic, al pomodoro means "with tomato", pomodori secchi refers to sun-dried tomatoes, and
pomodoro sauce refers to a tomato sauce.
Pomodoro: Cooking Terms: RecipeTips.com
If I may ask a few questions about the recipe...
What size can of tomatoes & do you drain the liquid?
1 tbl crushed basil leaves & 1 tbl ground oregano & 1/2 tsp olive oil? The ratio of dried & fresh have me a bit thrown off, & why only 1/2 tsp olive oil? When I make sauce in the sc/cp, I add 1/2 of the seasonings/fresh herbs (in larger quantity toward the end of cooking time). Just sharing my experience w the cp. What does the 1/2 tbl of olive oil add to the dish? (Not a challenge, here - just asking about the ingreds.)
Do you peel the squash & are you partial to Red onions?
IMO, folks have lost sight of the recipe, & are debating about about the name. When cooking w a sc/cp, I often add in ingredients I have on hand - and I think squash is a great idea -- and doesn't need to serve a purpose other than to add flavor! Thank you for sharing your recipe.