History and Origin of Tomato Sauce
Tomato sauce is a culinary preparation with its roots in Mediterranean gastronomy, particularly in Italian cuisine. Originating from the Naples region, this sauce quickly became popular and turned into an essential element for dishes like pasta, pizza, and various stews. In Latin America, tomato sauce has numerous variants and names depending on the country. For example, in Mexico it is simply known as "salsa de jitomate," while in Argentina and Uruguay it is called "salsa de tomate" or "salsa roja." In countries like Colombia and Venezuela, this sauce can be a basic component in the preparation of stews and traditional dishes.
Over the years, this sauce has been adapted with local ingredients and various cooking methods, such as the slow cooker, which allows the flavors to be enhanced slowly and achieve a deeper and more homogeneous taste. Thus, tomato sauce is established as a universal element in Hispanic American cuisine, recognized for its versatility and unforgettable flavor.
How to Make Slow Cooker Tomato Sauce
To prepare this delicious tomato sauce in a slow cooker, you will need fresh ingredients and simple preparation that will enhance the flavor of your final dish.
Ingredients:
Tomatoes, tomato puree, tomato paste, extra virgin olive oil, onion, bay leaves, garlic cloves, dried basil, seasoning salt, and carrot.
Steps:
Heat oil in a saucepan, then add onion, carrot, and garlic.
Sauté over high heat until translucent.
Add tomatoes and seasonings and add 1 can of water from the 18-ounce can that contained the paste.
Place in the slow cooker and cook on low temperature all day.
This technique allows the ingredients to mix slowly, achieving a sauce with an intense flavor and perfect texture to accompany any dish.
