Using crock-pot to reduce tomato sauce
Hopefully I'll soon have a decent tomato crop (I live in Florida). I'll be running them through a Victorio strainer.
My question is: Can I use my large, oval crock-pot to reduce sauce down instead of on the stove? Would I dare do it over-night? High or low temp? lid on, off, or just propped open a bit?
Your imput greatly appreciated....