Tomato Gloop 2

I know I’ve mentioned this before but we have had rather an over abundance of tomatoes this year. Now I hate to waste good food, but canning is not for me. None of this slaving over a hot stove when it’s 100°F + outside, no siree. If there’s an easier way, believe me I’ll find it. All I do is bung my tomatoes in the in the slow-cooker/crockpot with a few veggies and herbs, cook ‘em and then freeze ‘em. Easy-peasy, lemon squeezy. And I guarantee you won’t break into a sweat, unless your A/C’s conked out.

This tomato mix makes a great base for all sorts of pasta dishes, chicken casseroles, and beef stews, and it means that you can still get all those homegrown flavors even in winter.

Tomato Gloop 2

Ingredients:

2 onions, coarsely chopped
2 green peppers, deseeded and cut into chunks
6 beefsteak tomatoes, chopped into chunks.
A handful of fresh basil, chopped
A handful of fresh oregano chopped
2 teaspoons sugar
A generous dash of coarse ground black pepper
1/3 cup of water

Directions:

Throw everything into a large slow-cooker/crockpot, and cook on a low heat. Then go do whatever you want for the next 3 - 4 hours while the slow cooker does its thing. Just pop back after about 2 hours to give it a stir. Allow to cool a little, put mixture into plastic Glad boxes (recipe makes enough for 4 3-1/2 cup sized boxes), or you could use freezer bags. Place boxes/bags in freezer until required.

NOTE: Paula noticed I made a mistake with my timings, thanks Paula. It should have read 3 -4 hours. Also, this recipe makes a chunky sauce, which we prefer, if you like it smoother cook it for longer.