This spaghetti is so good that my husband ate three big bowls of it in one day which is something he never does.
I have been eating my tomatoes like apples but they finally caught up with me and the other evening I noticed some softening and I panicked. I did not want to wait a moment longer and chance losing any so I pulled out the slow cooker once again. I wanted a very simple sauce with fresh tomato flavor.
One of the great things about doing these in the slow cooker is that you don't need to skin or seed them. They cook so long that everything breaks down. I chopped up my tomatoes along with 2 carrots for sweetness. I added a couple cloves of garlic, salt and pepper and a few red pepper flakes. The red pepper doesn't make it spicy, it just enhances the flavor.
I set it on high for 6 hours and cooked it covered.
Then I uncovered it and cooked it on low for about 8 more hours.
I pureed it with a stick blender and let it cook for several more hours uncovered until it thickened. It tastes like summer.
Then I made the simple spaghetti. See how rich and thick the sauce is?
I boiled the pasta until it was al dente. 9 minutes. Drain it and throw it back in the pot. I mixed it with the sauce and a huge bunch of fresh basil.
Sprinkled with a bit of Parmesan and topped with some very thin slivers of proscuitto.....ahhhhh!!!