2 onions, minced
¼ cup tomato paste
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2 tablespoons extra-virgin olive oil, plus extra as needed
6 garlic cloves, minced
1 tablespoon minced fresh oregano or 1 teaspoon dried
½ cup dry red wine
¼ cup Minute tapioca
2 bay leaves
7 pounds tomatoes (about 14 large)
¼ cup minced fresh basil
Salt and pepper
Microwave onions, tomato paste, oil, garlic and oregano in bowl, stirring occasionally until onions are softened, about 5 minutes; transfer to slow cooker. Stir wine, tapioca and bay leaves into slow cooker.
Core and peel tomatoes, then transfer to slow cooker. Cover and cook until tomatoes are very soft and beginning to disintegrate, 9-11 hours on low or 5-7 hours on high.
Discard bay leaves. Mash tomatoes until mostly smooth with potato masher. Transfer sauce mixture to large Dutch oven and simmer over medium-high heat until thickened, about 20 minutes.
Before serving, stir in basil and season with salt, pepper and additional extra-virgin olive oil to taste.
Makes 9 cups; enough for 3 pounds of pasta.
Cook's notes: To peel tomatoes: Cut out the stem and core of each tomato, then score a small X at the base. Lower the tomatoes into boiling water and simmer until the skins loosen, 30-60 seconds. Use a paring knife to remove strips of loosened skin starting at the X on the base of each tomato.
"Slow Cooker Revolution" (America's Test Kitchen, 2011)