"sf" > wrote in message
...
>
> Giving my new "baby" sized 4 qt. Crock Pot a good workout!
>
> After two batches of chicken stock, I made Crock Pot Tomato Sauce last
> night. As usual, the recipe was just a starting point for me.
> http://frugalliving.about.com/od/sau...uce-Recipe.htm
>
> I cut all the tomatoes in half and roasted them in the oven for 30
> minutes, poured the accumulated liquid into the slow cooker and
> continued roasting them for another 15-20 minutes. I took the skins
> of all the romas and put them into the Crock Pot. A few of the round
> tomatoes didn't want to give up their skins, so they went back into
> the oven with diced onion to cook for another 15 minutes. The problem
> is that I didn't hit the timer correctly, so it didn't turn on and I
> didn't return to the kitchen for at least another 30 minutes. The
> tomatoes were fine, but the onion had blackened. Oh well. I was
> trying to blacken the tomatoes and they didn't, so everything went
> into the Crock Pot. I doubled the amount of garlic cloves and roasted
> them along with the tomatoes, used the amount of sugar, salt and
> pepper called for in the recipe, didn't add any fresh or dried herbs
> and let it cook all night with the top off. It reduced very well!
> I'm going to aim for tomato paste instead of sauce though because it's
> soooo fresh tasting and I think it will be absolutely delicious on my
> pizzas.
>
> My next step is to find my food mill and "can" the tomato paste in
> small jars.

Well done) I have never used it with the top off. What a good idea! I
will give that a try and see how it works for me. Did you have it on
'high'?
--
http://www.helpforheroes.org.uk/shop/