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Stephanie's Freezer Spaghetti Sauce

Stephanie's Freezer Spaghetti Sauce

Stephanie Lane

Stephanie Lane

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 32 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 66 kcal
  • 3%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 484 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  1. In a slow cooker saute together the onion, garlic, green pepper, and vegetable oil. Cook until onion is transparent.
  2. Add the chopped tomatoes, oregano, basil, parsley, sugar, salt, and ground black pepper. Cook for 2 to 3 hours on low heat. Stir frequently.
  3. Let sauce cool. Pour sauce into quart size freezer containers. Store in freezer.
  4. When ready to use sauce, stir in can of tomato paste.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

jeng71
172

jeng71

8/28/2008

Excellent! I have made this for several years. I love to pile my freezer full and enjoy it all year long. I no longer make it in a crockpot. I found that the crockpot is too small and messy for the recipe. I simmer it on the stovetop in a large stock pot for a few hours. I find that the sauce becomes much thicker when I make it on the stovetop.

claudygirl
149

claudygirl

10/16/2003

I did this in a lobster pot on the stove because there isn't a crock pot big enough for the bounty of tomatoes I had from the garden this year. The seasonings for this recipe are good and proportionate, and for a meatless sauce, it is outstanding. I did not use any oil. I chop and add veggies to the pot as is. I blanched and peeled the tomatoes, though, and left them chunky. Also, I added a lot of green peppers, onions, and fresh mushrooms to make it stocky, and I added more tomato paste because I like the sauce thick. This is as good a basic recipe as I've tried. Thanks.

JACQUEFISH
130

JACQUEFISH

8/28/2003

Have made this recipe multiple times. The sauce is wonderful and I end up cooking it in the slow cooker overnight. Makes a LOT! Best served on tortallini and used for lasagna. I usually add a full can of tomato paste for EACH quart I freeze otherwise sauce is "waterery".

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