Pasta Sauce with Fresh Tomatoes

Pasta Sauce with Fresh Tomatoes

• 6 cups diced tomatoes (skin on or off, I left it on for this batch) 
• 4 cloves garlic 
• 1 red bell pepper, diced 
• 1 green bell pepper, diced 
• 1 large red onion, diced 
• 1/4 cup fresh basil 
• 2 t. dried oregano 
• 1 t red pepper flake 
• salt and pepper to taste 
• 1 carrot 
• 1/2 cup of sliced mushrooms 
• 2 cooked diced Italian Sausages-casings removed

Directions

1. Combine all ingredients in crockpot. 
2. Cook on low for 6 to 8 hours. 
3. Remove carrot-the carrot removes some of the acidic properties of the tomatoes. 
4. Once ingredients have softened and cooked down by about half, place all ingredients in high speed blender. 
5. Blend just until well combined for a thicker, chunky sauce. Blending longer will make a thinner, smooth sauce. 
6. This is a good time to taste and adjust salt and pepper to your liking. 
7. Allow to cool to room temperature and store in freezer-safe containers

My tomato plants have gone crazy. I am doing my very best not to waste any. I really prefer my sauce to be skin free, but peeling tomatoes is hard work. The skins do not really change the taste of the sauce.

Crock pot Burrito Bowls

Crock Pot Chicken Burrito Bowls
Serves 6 to 8

• 1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
• 1 14.5-ounce can diced tomatoes
• 1 cup chicken stock, divided, plus more if needed

• 2 teaspoons chili powder
• 2 teaspoons salt
• 1 teaspoon cumin
• 1 cup brown rice
• 1 15-ounce can black beans, drained and rinsed
• 1 can or cob of corn
• Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

Directions

1. Combine the chicken breasts, diced tomatoes, 1/2 cup of chicken stock, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker.
2.  Make sure the chicken is covered, and add additional stock if needed. Cover with the lid and cook on low for 3 to 4 hours.
3. Remove the lid and add the rice, black beans, frozen corn, and the remaining chicken broth. Replace the lid and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate.  
4. → Total cooking time from start to finish is 6 to 8 hours.
5. Use two forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.
6. Serve burrito bowls with a selection of toppings. The burrito mixture will keep for 1 week refrigerated or for 3 months in the freezer. This recipe makes about 7 total cups of burrito mix.

This was so good, I didn't take a picture.

Tomato Basil Soup

Crock Pot Tomato Basil Soup
Serves: 4

• 84 ounce whole peeled tomatoes (peel the tomatoes)
• 3 tablespoons olive oil
• 3 large carrots, peeled and finely diced
• 2 medium sweet onions, finely diced
• 4 cloves garlic, peeled and left whole
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon salt
• 1 quart chicken broth
• 1 small bell pepper diced
• 1 diced chicken sausage 
• 10 basil leaves (plus more for garnish)
• Freshly grated Parmesan or sour cream (for garnish, optional)

Directions

1. Peel Tomatoes 
2. Combine all ingredients in a slow cooker. 
3. Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.
4. Allow the soup to cool slightly. 
5. Puree in batches in a blender until very smooth. Serve immediately, or transfer the soup back to the slow cooker and keep on low until your guests arrive.
6. 3.Garnish with more fresh basil and some grated Parmesan cheese or even sour cream