Whew, that’s a mouthful! In more ways than one. This sauce has turned into a bit of an annual tradition for me. I buy a bunch of local fresh produce from the farmers market, clean out my herb garden, throw it all in the crock pot to simmer all day, and by dinnertime I’m STARVING from the comforting smells of garlic and tomatoes and herbs. The best news? It makes enough to stock your freezer so you can enjoy delicious pasta sauce throughout the winter too.
End-of-Summer All-the-Veggies, All-the-Herbs Crock Pot Sauce
- 3 28oz cans San Marzano whole peeled tomatoes (Costco sells a 3 pack for cheap!)
- 2 medium zucchinis
- 4 medium carrots
- 1 red bell pepper, stem and seeds removed
- 1 green bell pepper, stem and seeds removed
- 1 medium yellow onion, diced
- 6-8 cloves of garlic, minced
- 1 20 oz package of sweet Italian turkey sausage, casings removed
- Huge handful of fresh herbs (I used basil, oregano, parsley, and thyme)
- Salt and pepper
Working in batches, put raw zucchini, carrots, and bell peppers in food processor and puree. Pour into crock pot. Pulse tomatoes in food processor until mostly smooth with a few chunks, and pour into crock pot.
Heat skillet over medium heat. Add diced onion, minced garlic, and turkey sausage. Break up sausage as you cook, and cook until browned and onions softened, about 7-9 minutes. Pour into crockpot.
Chop herbs. Add to crockpot.
Cook on low all day, or approximately 6-10 hours. Taste halfway through and season with salt and pepper as needed.
Freeze in batches and enjoy over your favorite pasta!