Stephanie’s Freezer Spaghetti Sauce

This is a great sauce to make and freeze when you have a surplus of tomatoes from your garden! Grab your tomatoes and crock pot and you’re set! Beef lovers can add in a half pound of ground chuck for a ‘meatier’ sauce.
Course: Main Course


  • Slow cooker


  • onions chopped
  • cloves garlic minced
  • ¼ green bell pepper chopped
  • 3 tbsp vegetable oil
  • 6 cups chopped tomatoes
  • ¾ tbsp dried oregano
  • ¾ tbsp dried basil
  • tbsp chopped parsley
  • tbsp white sugar
  • ¾ tbsp salt
  • 3/8 tsp ground black pepper


  • In a slow cooker saute together the onion, garlic, green pepper, and vegetable oil. Cook until onion is transparent.
  • Add the chopped tomatoes, oregano, basil, parsley, sugar, salt, and ground black pepper. Cook for 2 to 3 hours on low heat. Stir frequently.
  • Let sauce cool. Pour sauce into quart size freezer containers. Store in freezer.
  • When ready to use sauce, stir in can of tomato paste.