Crockpot Roasted Vegetable Sauce
This sauce is a cinch to make and a great way to sneak more veggies into your diet. Enjoy some today and freeze the rest for tomorrow!
- Prep Time: 5 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 5 minutes
- Yield: 6-8 1x
Ingredients
Scale
- 2–3 cups chopped vegetables
- 2 28-oz cans whole tomatoes
- 2–3 tsp oregano
- 2 Tbsp fresh basil
- 3–4 cloves garlic, minced
Instructions
- Peel and roughly chop the vegetables. Use whatever you have on hand. I used a sweet potato, a red pepper, 2 leeks, a handful of mushrooms and 3-4 carrots.
- Toss lightly in olive oil and add to the crockpot with the garlic.
- Roast on high for 3-4 hours or until soft, stirring every hour.
- Add one can of tomatoes with liquid, the drain the second can and add it without the liquid.
- Use an immersion blender or transfer to a blender and puree until smooth.
- Add spices (adjust to your tastebuds- add parsley or other italian seasonings if desired).
- Let simmer 1-2 hours more on warm.
- Store in an airtight container in the fridge or freeze.
