How To Make Homemade Crock Pot Spaghetti Sauce In a Hurry and Dijon Dill Dressing Recipe

Living Without Processed Food

I am currently on the fast track of living without processed food, and although it has been a lot of work, I have to admit it has been fun. My real goal is to get my veggie hating fiancé on board, and for the ost part he is game. I decided to bake homemade bread for sandwiches which after a few attempts I think I have the right recipe now. All of my vegetables are either fresh or frozen and I cook them myself with both creativity as well as and open mind. There have been great successes (Tofu Broccoli and Kale Scramble), as well as failures... still trying to make the perfect omelet out of tofu instead of egg. I guess I would rather not call them failures, more just lessons learned and mistakes that won't happen again. I've also been slowly realizing that this “take-out” queen has turned into a cooking machine, and has gained the cooking confidence to take ingredients and make up my own recipes.

Fresh ingredients makes a difference in cooking

I have found Roma tomatoes to work the best for sauces
I have found Roma tomatoes to work the best for sauces | Source

My new motto is that it's not right or wrong, it's delicious or it needs something.

This past weekend I really wanted spaghetti meaning that I was going to not only break out the brown rice pasta I was going to have to make my own sauce. I am also gearing up for my canning season that features fresh home grown tomatoes right out of my back yard, but unfortunately, that will be months away. I had one jar left in my pantry of store bought sauce that we had used so many times before, and although I had serious urges just to quickly warm it up and dump it on the noodles; I resisted and pulled out the crock pot. Since I was starting this around 1 in the afternoon, there was no way that I could do a full batch of sauce slowly cooking it like it should be cooked. I was going to have to improvise and come inside to check and stir frequently. Still, much easier to deal with while my multitasking brain was all over the place than a big stock pot.

Tools and Ingredients Needed

Tools to use:

  • Slow cooker
  • Stick Blender

Ingredients:

  • 14-16 Roma Tomatoes (I have found that those hold up the best for sauces)
  • 1 Onion
  • 5 Cloves of garlic
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Ground Clove
  • 1 Teaspoon Pepper
  • 2 Teaspoons sea salt
  • 3 Tablespoons Sugar
  • ¼ cup of chopped basil (dried use 1 tablespoon)
  • 1 Tablespoon oregano

Directions

  1. Chop the onion and garlic and put in a pan with the Olive Oil on medium low heat.Cook until the onions have started to brown without burning the garlic
  2. Roughly chop the tomatoes and put them in the slow cooker
  3. Add the cooked onion and garlic and stir it up
  4. Add the ground clove, pepper, sea salt, sugar, basil and oregano and stir it all together
  5. Put the slow cooker on high and cover
  6. Cook for 3-4 hours checking every half hour to 45 minutes to give it a good stir
  7. Blend with the stick blender until smooth
  8. Serve over brown rice pasta and enjoy!
    The color will look a little more orange than red because there is not tomato paste added, and of course no red dye added. But trust me, the taste is out of this world.

Dijon Dill Vinaigrette Recipe

We paired this with an amazing salad that featured a homemade Dijon Dill Vinaigrette that had just enough spice to give the salad a kick, along with the sweet summer taste of dill weed.

I tend to use a mini Tupperware dish because I can just add the ingredients, shake and pour. This is also a great way to bring along your dressing to work for lunches.

Ingredients:

  • 2 Tablespoons of Dijon Mustard
  • 2 Tablespoons of Olive Oil
  • 2 Tablespoons of Apple Cider Vinegar (balsamic vinegar also tastes exceptional)
  • 1 Teaspoon of Dill Weed
  • ¼ Teaspoon of Sea Salt

Directions:

Mix all ingredients together and pour on salad.

Freshly made salad dressing primarily do not last well, so it's best to make smaller batches on a daily basis than a big one for the entire week. Once you start making this you can tweak the amount of each ingredient to suit your tastes.

Check out some other great healthy recipes:

Healthy and Hearty Vegetable Ginger Lentil Soup

A hearty soup that is made with tons of Ginger, favorite vegetables and hearty lentils. A favorite in my house durning the winter, or even just on damp rainy days. It freezes really well, so you can make a big batch and take some out to heat up whenever you want.

Healthy Spinach, Brown Rice and Ginger Warm Salad

This is a quick meal, or even a side dish that everyone will love. The essence of ginger with spinach is one of my favorite, and served over hearty brown rices will fill hungry bellies. This is a great recipe for busy week nights or even leftovers for lunch the next day.

Spinach with Ginger and Apples over Barley

Mixing vegetables and fruit is always a fun way to make meals, and adding ginger just makes it that much better. This is a nice hearty meal that tastes amazing and fills you up. The crisp apples against the flavorful spinach with pops of ginger is hard for anyone to resist.

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Comments 5 comments

Movie Master profile image

Movie Master 4 years ago from United Kingdom

Thank you for 2 super recipes, I have never made my own spaghetti sauce before, I like the idea of doing this in a slow cooker.

Many thanks and voted up

Best wishes Lesley


sangre profile image

sangre 2 years ago from Ireland

I have to try to make my own sauce sometime. I cheat and buy it premade.


dappledesigns profile image

dappledesigns 2 years ago from In Limbo between New England and the Midwest Author

Once you make homemade sauce you will never want to go back to store bought! It's delicious!


Holly 2 years ago

I tripled this recipe and had to throw it out. 3/4c of dried basil was entirely too much. I was more of a brown green pesto looking soup than pasta sauce :( have you tried making this more than a single recipe?


dappledesigns profile image

dappledesigns 2 years ago from In Limbo between New England and the Midwest Author

Hi - I'm sorry that it didn't turn out for you. The 1/4 is for fresh herbs and next to that measurement is the specified reduced amount for dried.

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