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Place whole tomatoes, onion, garlic, and jalapeño peppers in the crock-pot.
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Cover and cook on high for 1.5 hours or on low for 3 hours.
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Drain (I used a large spoon to scoop the water out of the crock-pot).
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Purée with an immersion blender. Alternatively, cool and place in a conventional blender or food processor.
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Salt to taste. Add a dash of Cayenne for more heat. Can cook for longer (1 hour to overnight) with the lid off to remove more water if a thicker consistency is desired. Or if you want to speed up the thickening process also add a 6 ounce can of tomato paste.