Slow Cooker Puttanesca Sauce with freezer storing instructions (OAMC)

Add one pound of fresh or frozen shrimp (thawed, peeled and deveined) to half of
the sauce for Shrimp Puttanesca Sauce, and a tasty seafood meal!

Servings: 12

Author:

Sauce Slow Cooker make ahead Gluten Free dairy free gfcf freezer cooking oamc batch cooking pasta sauce

Italian

Instructions

1 In a 6 quart slow cooker, mix together all ingredients, except for half of the
olives. Cover and cook on low for 8 to 10 hours. Stir in the remaining olives
and cook on high for 20 to 30 minutes uncovered.
2 Serve half for dinner and freeze one batch: Remove half of the sauce and allow
to cool. When cool, place sauce into a gallon sized freezer bag, removing as
much air as possible, label and freeze. Or allow entire batch to cool and
package in two bags to store for two meals. If serving 4, you can divide the
sauce into 3 quart sized bags.
3 To serve: Thaw. Heat through until bubbly.