Add one pound of fresh or frozen shrimp (thawed, peeled and deveined) to half of the sauce for Shrimp Puttanesca Sauce, and a tasty seafood meal!
Course batch cooking, dairy free, freezer cooking, gfcf, gluten free, make ahead, oamc, pasta sauce, sauce, slow cooker
Author Angela Litzinger at test.angelaskitchen.com
14cupsdiced tomatoesabout four 28 ounce cans or about 3 quarts home canned tomatoes
1/3cuptomato pasteabout 3 ounces
1large onionpeeled and chopped (about 1 1/2 cups)
6clovesgarlicminced (about 2 tablespoons)
3/4cuppitted kalamata olivespitted and chopped, divided
1/2cupsnipped fresh Italianflat-leaf parsley
1/4cupcapersdrained or rinsed of salt if salt packed
3teaspoonsdried basilcrushed or 3 tablespoons minced fresh
1teaspoondried oreganocrushed or 1 tablespoon minced fresh
3/4teaspoonground black pepper
In a 6 quart slow cooker, mix together all ingredients, except for half of the olives. Cover and cook on low for 8 to 10 hours. Stir in the remaining olives and cook on high for 20 to 30 minutes uncovered.
Serve half for dinner and freeze one batch: Remove half of the sauce and allow to cool. When cool, place sauce into a gallon sized freezer bag, removing as much air as possible, label and freeze. Or allow entire batch to cool and package in two bags to store for two meals. If serving 4, you can divide the sauce into 3 quart sized bags.
To serve: Thaw. Heat through until bubbly.
Slow Cooker Puttanesca Sauce with freezer storing instructions (OAMC) —https://angelaskitchen.com/2006/08/04/slow-cooker-puttanesca-sauce-with-freezer-storing-instructions-oamc/