Big Batch Tomato Sauce Recipe

1      Reviews by:    Libby Pilling   Big Batch Tomato Sauce Recipe for a crowd is made with pancetta or bacon, onions, garlic, oregano, red pepper, whole peeled tomatoes and tomato paste which is then served over pasta of choice sprinkled with grated Pecorino Romano cheese. Food Category:    Sauces Cuisine Origin:    Northeastern    Servings: 28, 4 oz. Calories: 70 per serving Print Preview Rate This Recipe Prep Time:   12 Minutes Cook Time:   4 Hours Total Time:   4 Hour, 12 Minutes

INGREDIENTS

• 8 oz. thick-cut pancetta or bacon,chopped
• 2 med. red onions. thinly sliced
• 2 cloves garlic, crushed with press
• 1/2 tsp. dried oregano
• 1/2 tsp. crushed red pepper
• 4 cans (28 oz. each) whole peeled tomatoes
• 1/4 c. tomato paste
• Grated Pecorino Romano cheese, for serving

DIRECTIONS

• In 12-in. skillet, cook pancetta on med.-high 8 min. or until crisp, stirring occasionally; with slotted spoon, transfer to bowl. To same skillet, add onions, garlic, oregano, red pepper, and 1/2 tsp. each salt and black pepper. Reduce heat to med. Cook 4 min. or until onions begin to soften, stirring often.
• Drain 2 cans tomatoes. In 7- to 8-qt. slow cooker bowl, combine drained tomatoes with undrained tomatoes; crush with hands. Add tomato paste, pancetta, onion mixture, and 1tsp. salt. Replace lid; cook on High 4 hrs. or on Low 8 hrs.
• Serve over cooked pasta, chicken, or pork. Garnish with Pecorino cheese. Sauce can be frozen in airtight containers up to 1 month.

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