Sun-Dried Tomato Crock Pot Spaghetti Sauce Recipe
A slow-cooked spaghetti sauce made with sun-dried tomatoes, whole tomatoes, garlic, and a splash of dry white wine. You prep the ingredients, let the slow cooker do the work for 6 hours, then finish it to your preferred texture. Use it for pasta, lasagna, or as a simple tomato sauce base.
Ingredients
For the sauce
Step-by-Step Method
Prep the vegetables
Chop the onion, dice the celery, and mince the garlic. If the sun-dried tomatoes are in large pieces, give them a quick chop so they blend in nicely.
Add to the slow cooker
Add the whole tomatoes, tomato purée, sun-dried tomatoes, onion, celery, and garlic to the Crock Pot. Pour in the white wine.
Season the sauce
Stir in fennel seed, basil, oregano, and black pepper. Crushing the fennel a bit helps it release flavor without staying too sharp.
Slow cook
Cover and cook on LOW for 6 hours. Try not to lift the lid often so the heat stays steady and the sauce thickens naturally.
Blend to your texture
Stir the sauce. For a smoother finish, blend briefly with an immersion blender; for a chunkier sauce, just break up the tomatoes with a spoon.
Serve or store
Toss with spaghetti or use as a base for other dishes. Cool leftovers and refrigerate; the flavor settles in nicely by the next day.