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.
- 1½ onions chopped
- 1½ cloves garlic minced
- ¼ green bell pepper chopped
- 3 tbsp vegetable oil
- 6 cups chopped tomatoes
- ¾ tbsp dried oregano
- ¾ tbsp dried basil
- 1½ tbsp chopped parsley
- 1½ 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.