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You’ll Love This Farm Stand Tomato Sauce Recipe


You’ll Love This Farm Stand Tomato Sauce Recipe

Tomatoes are never better than when they're fresh from the farm or garden. Not everyone has the ability to grow their own tomatoes, which is why farm stands are such a beloved part of so many communities. This recipe is great for a delicious slow-cooked sauce that tastes fresh from the farm. It's a great use for those almost-turned tomatoes.

Buying tomato sauce from the store is always an option, but once you taste this tomato sauce you'll never want to go back to the packaged variety. You'll need seven pounds of tomatoes, which equates about 14 large tomatoes. Your local farm stand will certainly appreciate such a large purchase!

In addition to the tomatoes, other key ingredients include tomato paste, minced onion, minced garlic, dry red wine, and fresh basil. All of the ingredients in this recipe were carefully selected to ensure it has the best flavor. A good tomato sauce should have flavor to it, but should never be so strong that it overpowers whatever meal it's added to.

After making this tomato sauce, try one of our pasta recipes with it! Or, use it in chicken parmesan for a dinner your family is sure to love. This tomato sauce will take a while to cook, even on a high setting, so make sure to plan accordingly! Depending on what setting you choose to use, this can definitely be a recipe you leave cooking while you're off at work.

Farm Stand Tomato Sauce


2 onions, minced
¼ cup tomato paste
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


1. Microwave onions, tomato paste, oil, garlic, and oregano in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

2. Stir wine, tapioca, and bay leaves into slow cooker.

3. Core and peel tomatoes, then transfer to slow cooker. Cover and cook until tomatoes are very soft and beginning to disintegrate, 9 to 11 hours on low or 5 to 7 hours on high.

4. Discard bay leaves. Mash tomatoes until mostly smooth with potato masher. Transfer sauce mixture to large Dutch over and simmer over medium-high heat until thickened, about 20 minutes.

5. Before serving, stir in basil and season with salt, pepper, and additional extra-virgin olive oil to taste.

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