Thanks to a food blog (that slips my tired brain right now) I recently found out that I can roast veggies in a slow cooker! This is huge. I love roasted vegetables in the fall and winter months, but haven’t done much roasting in the summer for obvious reasons. Um, hello! Way to hot to have the oven on 400 degrees for any amount of time. So, before now, I haven’t been able to enjoy the awesome flavors of roasted squash, tomatoes, peppers, onion, garlic… you get the picture. That’s all changed, my friends. Oh yes, it is officially on!
Today I made homemade pasta sauce, using roasted tomatoes, zucchini, yellow summer squash, yellow onion and garlic in the crock pot on high for 3 hours. This process added almost no heat to the kitchen and took very little of my precious child rearing time. I greased the crock pot lightly with coconut oil, added the cut up veggies, seasoned them with salt, pepper and fresh oregano and drizzled it all with a bit of olive oil.
At the end of the 3 hours, I spooned it all in to the food processor and voila! Delicious, perfectly roasted pasta sauce. I wish I could say that the pasta was perfectly cooked, but alas, it was overcooked and mushy. You can’t have it all, I guess.
Related articles
- Homemade Staples: Slow-Roasted Tomato Marinara (greendoorhospitality.wordpress.com)
- Slow cooker Zucchini Soup (chefboyrlis.wordpress.com)