This easy Slow Cooker Fresh Tomato and Capsicum Pasta Sauce with Lemon Ricotta is a simple, flavorful dish that’s perfect for a comforting meal. With fresh tomatoes, lentils, and a creamy lemon ricotta topping, this sauce is customizable to your taste and sure to satisfy. Ideal for a quick and nutritious dinner!

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Recipe Ingredients

• 10 ripe tomatoes (or 10 medium tomatoes)
• 2 tablespoons olive oil
• 2 red capsicums (peppers), seeds, and membranes discarded, cut into 1 cm (½ inch) dice
• 2 garlic cloves, crushed
• 50 g (1¾ oz/¼ cup) red lentils
• 2 teaspoons fennel seeds
• Handful of basil leaves coarsely torn, stems finely chopped, plus extra leaves to serve
• Your choice of pasta, to serve

Lemon Ricotta

• 250 g (9 oz) ricotta cheese
• Finely grated zest of ½ lemon

How To Make Slow Cooker Fresh Tomato And Capsicum Pasta Sauce With Lemon Ricotta

1. Prepare the Tomatoes: Quarter the tomatoes, remove and discard the seeds using a teaspoon, and coarsely chop the flesh.
2. Make the Sauce: Add the chopped tomatoes, capsicum, garlic, red lentils, fennel seeds, and basil stems into the slow cooker. Drizzle with olive oil and stir gently. Cook on low for 4 hours, stirring once or twice if possible, until the tomatoes and capsicum break down into a rich sauce.
3. Make the Lemon Ricotta: Just before serving, combine the ricotta cheese with lemon zest. Season with sea salt and freshly ground black pepper to taste.
4. Finish the Sauce: Once the sauce is done, stir it well to thicken from the lentils. If the sauce is still too watery, cook with the lid off for an extra 20–30 minutes.
5. Serve: Toss the pasta with the sauce, top with a generous spoonful of the lemon ricotta, and scatter basil leaves on top.

Recipe Tips

• Use ripe tomatoes for the best flavor and texture in the sauce. Overripe tomatoes will make the sauce too watery, so pick tomatoes that are firm but fully ripe.
• Stir the sauce occasionally while cooking to help break down the tomatoes and capsicum evenly. This will make the sauce thicker and richer.
• Rinse the lentils before adding them to the slow cooker to remove any dust or debris and ensure a smoother sauce.
• Adjust the seasoning in the ricotta just before serving. The lemon zest will add brightness, but a pinch of salt can make the flavor pop.
• Use a lid or not: If the sauce is too watery at the end, leave the lid off the slow cooker for 20–30 minutes to thicken it up naturally.  

Recipe FAQs and Variations

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