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Prep Time: 40 Minutes Cook Time: 240 Minutes |
Ready In: 280 Minutes Servings: 4 |
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This crock pot recipe came from an early edition of Quick Cooking, and I have been making LARGE quantities since. Now is the time of an embarrassment of riches of plum tomatoes, so a winter meal of chicken cacciatore brings all those summer flavors back. Ingredients:
4 lbs plum tomatoes |
1 large sweet white onion |
1 (28 ounce) can tomatoes in puree |
2 (7 ounce) jars marinated artichoke hearts |
3 (7 ounce) jars roasted sweet red peppers |
1/2 lb fresh mushrooms |
2 (2 1/4 ounce) cans sliced ripe olives |
1/4 cup sugar |
1/4 cup balsamic vinegar |
1/4 cup extra virgin olive oil |
3 garlic cloves, minced |
1 tablespoon dried basil |
1 tablespoon dried oregano |
1 teaspoon salt |
cooked pasta |
Directions:
1. Coarsely chop plum tomatoes.
2. Chop sweet onion.
3. Drain and chop roasted red peppers.
4. Drain and chop marinated artichoke hearts.
5. Quarter or slice fresh mushrooms.
6. Drain ripe olives.
7. In a 5 quart slow cooker, combine all ingredients except pasta.
8. Use fresh herbs when available.
9. Cover and cook on HIGH for 4-5 hours, until all flavors are blended.
10. When cooled some, use a wand mixer to blend into sauce consistency.
11. Serve over pasta, or browned chicken.
12. Yields approximately 15 cups.
13. Freeze in 6 cup containers for future use.
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