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Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, September 4, 2025

FIRE-ROASTED TOMATO AND ITALIAN SAUSAGE GRINDERS

10 uncooked hot or sweet Italian sausage links

2 (14.5-ounce) cans fire-roasted diced tomatoes, undrained

1 (28-oz) can crushed tomatoes

1 tbsp balsamic vinegar

6 garlic cloves, minced

2 tsp dried basil, crushed

1 tsp dried oregano, crushed

1/2 tsp salt

1/2 tsp crushed red pepper

1/4 tsp ground black pepper

10 French-style rolls or hoagie buns, split

10 slices provolone cheese, halved

3/4 cup roasted red sweet peppers, drained and cut into strips.

Place sausage links in a 5 to 6-quarta slow cooker. For sauce, in a large bowl stir together diced tomatoes, crushed tomatoes, vinegar, garlic, basil, oregano, salt, crushed red pepper, and black pepper.

Place lid on cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

To serve, preheat broiler. Place a sausage link on each roll bottom, reserving sauce in cooker. Place a half slice of cheese on each sausage link and half-slice of cheese on the cut side of each roll top. Place roll bottoms with sausage on a baking sheet. Broil 4 to 5-inches from the heat for 2 to 3 minutes or until cheese is melted and bubbly.

To serve, top with roasted peppers and roll tops. Serve reserved sauce in individual bowls for dipping.

file photo of this recipe


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