With tasty summer tomatoes in abundance right now sauce is being made and put up for later use. In the extreme heat (triple digits every day) there is no desire to use the oven or the stove. The compromise is - crockpot cooking!
Using our standard flex-cooking style recipe, we simply added our ingredients to the crock instead of the oven. I cook the sauce on high heat for the first hour before changing to the low setting for four more hours. For a thicker reduction the sauce can cook for six to eight hours total.
Our sauce works well frozen in two cup portions or pressure canned in quart jars; both methods keep extremely well. And there you have it...fresh tomato sauce another way!
Here's our recipe: