Stephanie’s Freezer Spaghetti Sauce

1. Heat oil in a slow cooker on medium high heat. Add onions, garlic, and green peppers to the cooker and sauté until the onion is translucent and cooked through.
2. Add chopped tomatoes to the cooker and season with sugar, parsley, basil, salt, pepper and oregano. Stir with a wooden spoon and mix everything together.
3. Cover the cooker with a lid, turn the heat to a low and let the sauce cook for 2-3 hours or until it reaches the right consistency. Remember to stir frequently during the cooking time to prevent sticking.
4. When done, let the sauce cool completely. Then transfer the sauce into air tight, pasteurized quart size freezer containers.
5. Store the containers in the freezer for up to a month.
6. When you want to use it, take container out of the freezer and let it thaw completely.
7. Add sauce to a pot and stir in the can of tomato paste, and cook until it is completely combined and heated through.

Trivia

Did you know that spaghetti sauce that is regarded as the quintessential Italian sauce, assumed dating back to the 13^th century, was not a part of the Italian cuisine until the late 1800s? This was due to the fact that Europeans did not welcome tomatoes when they were first introduced to them by Spanish traders.