Slow Cooker Tomato Sauce. Boom.

I consider myself to be lucky to be up to my ears in tomatoes. But when it’s super hot outside I don’t want to be hangin’ out over a stove canning. No way, Jose.

But I’ve been reading a lot about others who cook down their tomatoes in the Crock Pot for several hours, then fill their jars and process.

So I tried it.

And I love it.

Just look at the thick sauce!

All I did was chop up the toms and threw ‘em in the Crock Pot at about 10 p.m. The next morning I woke up and they were cooked down, but didn’t seem very thick.

After letting the toms cool a little, I ran the whole batch through the food processor to smooth it out and found it to make a thick, creamy tomato sauce.

I used some freezer canning jars this time, because I didn’t want to heat up the water bath canner.

 A full Crock Pot made this much!

Boom!