Slow Cooker Spaghetti Sauce with Fresh Tomatoes and Basil

Take it easy and make my Slow Cooker Spaghetti Sauce with Fresh Tomatoes after a long day harvesting tomatoes and basil from your garden.

I fell in love with all the vibrant colors at the farmers market this weekend. There were eggplants in shades from lavender to deep purple, peppers of every color and heat level, and Italian tomatoes in red, yellow, and orange. The produce was so tempting I came home with more eggplant than I normally manage to sneak past Cheryl, my resident picky eater. Rather than resist, I decided to cook the eggplant down into a slow-cooked pasta sauce.

Summer sauces are often lightly cooked and tossed with pasta, but you can also simmer fresh vegetables slowly for deep, developed flavor. I used wax peppers because they were attractive and affordable at the market; any sweet (non-hot) bell pepper will work well.

For fresh tomatoes, Italian (plum) varieties are best because they are meatier and less watery. If you use standard slicing tomatoes, consider seeding them or be prepared to cook the sauce longer than eight hours to reduce excess liquid. Seeding any tomatoes will help produce a thicker sauce.

Slow Cooker Summer Pasta Sauce with Fresh Basil

Yield:
4 servings

Prep Time:
15 minutes

Cook Time:
4 hours

Total Time:
4 hours 15 minutes

Take it easy and make this slow cooker spaghetti sauce with fresh tomatoes and basil. Add eggplant for extra body and fiber. This hands-off method lets fresh summer produce shine while you go about your day.

Ingredients

1 to 2 tablespoons olive oil
1/2 cup onion, minced (about 1/2 a medium onion)
1/2 cup sweet or bell pepper, minced (about 1/2 a medium bell pepper)
2 cups (about 164 g) eggplant, diced
2 1/2 to 3 cups (395–474 g) diced fresh Italian tomatoes (any color)
3 cups diced tomatoes, or 2 cans (about 14 ounces / 392 g each)
1 teaspoon dried oregano, or 1 tablespoon fresh
Freshly ground pepper and salt to taste
1/4 cup (about 10 g) fresh basil, chopped

Instructions

The night before: Chop the vegetables. Heat the olive oil and sauté the onion and pepper until translucent. Combine the onion mixture with the diced tomatoes and eggplant in a covered bowl and refrigerate overnight.
In the morning: Add all ingredients except the fresh basil to the slow cooker. Cook on low all day (or 4 hours on high).
When the sauce is done, season to taste with salt and pepper, then stir in the chopped fresh basil. Serve over pasta—whole wheat angel hair is a great choice.
If preferred, purée the sauce with an immersion blender for picky eaters or a smoother, thicker texture.
Freeze any leftovers for easy meals later, or use extra pasta and enjoy the sauce for lunches during the week.

Notes

If the sauce is too thick when you return home, stir in a little water. If it’s too thin, prop the lid slightly with the handle of a wooden spoon and cook on high for a short time to help evaporate excess liquid. For very watery sauce, transfer to a pot and simmer uncovered on the stovetop until reduced to your preferred consistency.

Nutrition Information

Yield 4

Amount Per Serving
Calories 485
Saturated Fat 3g
Sodium 3509mg
Carbohydrates 67g
Fiber 28g
Sugar 42g
Protein 14g

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