Wednesday, December 10, 2014

Overnight Tomato Sauce Simmer in the Slow Cooker

I love to simmer foods at 225 in the slow cooker overnight because the aroma is amazing to wake up to. Last night I made eggplant tomato sauce with olives celery carrots 3 cans of crushed tomatoes and a whole eggplant. I added olive oil garlic and oregano and basil and parsley that I grew myself and have stored it dried. I sliced the eggplant in advance and salted it to make it sweat out the bitter juices. Then I rinsed it and added it to the pot.

We grate chunks of Parmesan and cook up a batch of whole wheat spaghetti. Job Lot still sells spaghetti by the pound!