Slow Cooker Artichoke and Sun Dried Tomato Pasta Sauce
From The Proctor Silex Test Kitchen
Added by Pat
Ingredients
- 1/4 cup olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 can (28 oz.) diced tomatoes
- 1 jar (10 oz.) artichoke hearts, drained
- 1 jar (4 oz.) sun dried tomatoes packed in oil, drained and chopped
- 1/2 cup white wine
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon black pepper
Directions
- In cast iron crock over medium, heat olive oil. Add onion and garlic. Cook until onions are tender, about 4 minutes.
- Stir tomatoes, artichokes, sun dried tomatoes, wine, lemon juice, salt and pepper into onion mixture.
- Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours.
- If desired, transfer crock to tealight stand.
Serves: 6-8
