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Categories:Viewed: 56 - Published at: 5 years ago
Ingredients
- 2 (28 ounce) cans whole tomatoes
- 1 medium onion, chopped finely
- 2 tablespoons brown sugar
- 6 ounces tomato paste
- 2 cups chicken broth (or vegetable if you prefer)
- 5 garlic cloves, pressed
- 1/4 teaspoon allspice
- 1/4 cup fresh basil, shredded (about 10 large leaves)
- 5 ounces evaporated milk
- salt and pepper, to taste
Method
- Preheat oven to 450°F.
- Drain and reserve juice from tomatoes (there should be about 3 cups of juice).
- Line a baking sheet with aluminum foil and spray with cooking spray.
- Place tomatoes in a single layer on foil.
- Sprinkle with brown sugar and chopped onion.
- Bake for 30-40 minutes until slightly brown and tomatoes appear dry.
- Dice tomatoes, careful of the hot juice!
- In a crock pot or large pot, combine roasted tomato mixture, reserved juice, tomato paste, chicken broth, garlic, and allspice.
- If using a pot, simmer for 4-6 hours over low heat.
- In a crock pot, cook for 8 hours on low.
- Add basil, evaporated milk, salt, and pepper,.
- Turn heat on crock pot up to high or continue to simmer in pot for additional 30 minutes. Enjoy!
