If you’re new to the pleasures of slow cooking, you’ll be a convert after you make this sauce. The slow cooking brings out the subtle flavors in a way no other kind of cooking can. You’ll love how the color of the tomatoes subtly blends with the colors of the red peppers and carrots. This sauce is great over traditional whole-grain pasta. For a low-carb option, serve it over zucchini “noodles.” To make them, thinly slice 4 to 6 zucchinis lengthwise using a vegetable peeler or mandoline and sauté them in a little olive oil until they are just tender.
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| Slow Cooked Two Tomato and Spicy Turkey Sausage Sauce |
- ½ cup (55 g) sundried tomato strips in olive oil, drained, oil reserved
- 2 yellow onions, chopped
- 2 ribs celery, finely chopped
- 1 cup (110 g) grated carrot1 red bell pepper, seeded and finely chopped
- 4 cloves garlic, minced
- 4 links (4 ounces, or 112 g each) spicy Italian turkey sausage, chopped or skinned and crumbled
- 2 cans (28 ounces, or 784 g each) crushed tomatoes
- 1 teaspoon dried oregano
- ¾ teaspoon Sucanat
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon ground fennel
Yield: 6 to 8 servings
- In a large skillet, heat 1½ tablespoons (23 ml) of the reserved olive oil from the sundried tomatoes over medium heat.
- Sauté the onions, celery, carrot, and bell pepper for 6 to 8 minutes, or until the onions are softened but not browned.
- Add the garlic and cook for 30 seconds.
- Transfer the mixture to the slow cooker and add the sun-dried tomatoes, sausage, crushed tomatoes, oregano, Sucanat, salt, pepper, thyme, and fennel. Stir gently to combine. Cook on low for 6 to 8 hours to the desired consistency. To thicken the sauce, remove the lid, increase the temperature to high, and cook for 30 minutes longer.
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