Vegetable Pasta Sauce (Crock Pot)

From: sams

On Mar 3, 2006

We also added too much spinich and left out the blending. During the day various people added there own touch, extra tomato paste, red wine, chilli's etc. When serving we stirred in lite sour cream which neutralised any acidity. Lovely.

From: ~Rita~

On Feb 25, 2005

I cooked this stove top over a very low heat for 1 hour. Because I`ve had sauces burn in the crock pot if I`m not around to stir them being this is thick I didn`t want that to happen. Our packages of spinach is 284 g so check your labels. Which I didn`t realize till my pot was so green and not eye appealing. I ended up making twice the amount of sauce to compensate for it. The portabellas I removed the gills before adding them because they tend to discolor whatever they are cooked with. This sauce does give the appearence of being a thick chunky meat sauce oppossed to a creamy vege sauce. The texture though was almost airy from the spinach. I would have like the onion, garlic, carrot and mushrooms to be sauteed to bring out thier sweetness. Then added to the sauce. I have a lot of sauce to freeze. Thanks!

From: ellie_

On Feb 22, 2005

Very good pasta sauce that smells great all day. Since we like chunky pasta sauce we left most of the vegetables in chunks (instead of pureed in the blender) and used a bit more water (about 1 cup) and only one can of tomato paste. Very good over spaghetti. Thanks for sharing!

From: Trisha W

On Feb 22, 2005

None in my family enjoyed this recipe. It was rather sour/acidic and bland tasting. We did add some salt after we starting eating (the recipe did not call for any) and that helped some. We think that adding salt during the cooking process would "help." My husband froze the left over sauce and he will try to doctor it up with salt, sausage and tomato sauce at a future date. Sorry I could not give a higher rating.