The Everything Kosher Slow Cooker Cookbook - Plot & Excerpts
Serve this Creamy Vodka Sauce over cooked penne pasta or fried eggplant. Top with freshly grated cheese if desired.INGREDIENTS | YIELDS ABOUT 31⁄2 CUPS1 cup vodka2 tablespoons olive oil2 medium shallots, peeled and minced3 cloves of garlic, peeled and minced2 (28-ounce) cans crushed tomatoes in purée1 teaspoon dried oregano1 teaspoon sugarSalt and freshly ground pepper, to taste2 cups evaporated milk Add the vodka to a 3- or 4-quart slow cooker. Cook uncovered on high for 1 hour or until reduced by half.Add the olive oil and minced shallots to a microwave-safe bowl. Cover and microwave on high for 1 minute. Uncover and stir in the garlic. Cover and microwave on high for 30 seconds. Add to the slow cooker along with the tomatoes, oregano, sugar, salt, and pepper. Stir to combine. Cover and cook on low for 10–12 hours.Shortly before serving, stir the evaporated milk into the sauce. Cook uncovered on low until heated through. Taste for seasoning and, if necessary, add additional oregano, sugar, salt, and pepper if needed.Any leftover sauce can be refrigerated in a covered container for up to 3 days or frozen for up to 3 months.Marinara SauceThis classic sauce is delicious over spaghetti or in Spinach Lasagna (see recipe this chapter).INGREDIENTS | SERVES 81 tablespoon olive oil1 large onion, diced2 cloves garlic, minced1 tablespoon minced fresh basil1 tablespoon minced fresh Italian parsley1 stalk celery, diced1 (28-ounce) can whole tomatoes in purée1 (28-ounce) can crushed tomatoes1 (15-ounce) can diced tomatoes in juice Heat the olive oil in a medium nonstick skillet.
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