Monday, August 13, 2012
Freezer Spaghetti Sauce
Are you swimming in tomatoes right about now? I've got the perfect way to use them up without spending an entire day in the kitchen canning! My spaghetti sauce is so simple, it's made in the crockpot so you can go about what you're doing and stored in the freezer.
I've been making this each summer for the past 3 years or so, I'm not even sure where I exactly came across the recipe. I adapted it a little bit to suite our tastes and I love making it each year when we have extra tomatoes coming out of the garden.
It has a bit of a chunkier texture, which I love but if you don't like that, feel free to puree your batch in a food processor. My hubby doesn't like big chunks of veggies in his sauce so I usually try to smooth some out for him.
Freezer Spaghetti Sauce
2 onions, diced
3 garlic cloves, minced
1 green pepper, diced (I also had 1/2 yellow pepper on hand so I threw that in as well)
1/2 c canola oil
16 c chopped tomatoes (I usually figure 1 large tomato = 1 cup)
2 tbsp dried oregano
2 tbsp dried basil
1/4 chopped parsley
1/4 c sugar
2 tbsp salt
3/4 tsp black pepper
1- 6oz can tomato paste (for each batch, when ready to serve)
In a large skillet, saute together the onion, garlic, pepper and oil. Cook until onion is transparent. Transfer to a slow cooker and add in chopped tomatoes, oregano, basil, parsley, sugar, salt and pepper. Cook on low for 3 hours, stirring occasionally. Let sauce cool, then pour into quart-sized freezer containers. Store in freezer until ready to serve. When ready to use, let thaw and stir in 6 oz. can of tomato paste to thicken sauce. Makes 3 qts.
A couple weekends ago this was my Saturday afternoon project. I was able to put away 3 qts of this sauce and 9 qts of sweetcorn. I can't wait to enjoy it during the winter months!
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Labels: Sauce, Vegetables
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I love how easy this is, I must try!ReplyDelete
Love this! I need a deep freeze for all of the great freezer items I am finding these days!ReplyDelete
I was just looking for a sauce recipe as I have about 10 tomatoes ready to ripen. Thank you so much for an easy recipe that does not require a ton of time in the kitchen. I will be adding you to my reader.ReplyDelete
Thank you, I'm heading over to check out your blog as well!Delete
Do you add 6oz to each qt or 2oz per qt, since your yield is 3 qts?ReplyDelete
nevermind, i see the answer to my question now. :) thanks for posting this recipe, I am looking forward to trying it!ReplyDelete
This is such a great idea!! I need to use all of my tomatoes and I love that you can freeze this! I am loving your blog! I am a new follower! I would LOVE for you to join my site as well! :)ReplyDelete
This is great!! We love your delicious recipe and it makes busy nights so much better to know that dinner is taken care of! Thanks for linking up to our Strut Your Stuff Saturday! We loved having you and hope you will come back soon! -The SistersReplyDelete
such a useful post! thanks for linking it in to Food on Friday: Tomatoes. CheersReplyDelete