Stephanie’s Freezer Spaghetti Sauce

A hankering for spaghetti comes without any warning, and with Stephanie’s freezer spaghetti sauce already on your hand, you are all set to curb that untimely craving.

When you think about Italian food other than pizza, pasta dripping with a tangy and savory spaghetti sauce comes to mind. Every few weeks there is going to be day where you will want a heaping plate of spaghetti slathered with a delicious sauce. But you will think twice before making it, since it takes hours.

But you don’t have to worry! This recipe for a freezer friendly sauce will make 32 servings of sauce, so you can enjoy a plate of spaghetti anytime you want.

Health Benefits

The tomatoes in the sauce are known sources of numerous nutrients that benefit the human body in many ways. For instance, they contain an abundant resource of antioxidants that are beneficial for the immune system and skin. Secondly, they have vitamin C, potassium, folate and vitamin K. Another added benefit of tomatoes is the amount of dietary fiber they contain.

Ingredients

medium onions – chopped: 4

cloves of garlic – minced: 4

large green bell pepper (chopped): 1

vegetable oil: 1/2 cup

fresh tomatoes (chopped): 16 cups

Dried oregano: 2 tbsp

dried basil: 2 tbsp

fresh parsley--chopped: 1/4

white sugar: 1/4 cup

salt: 2 tbsp

Freshly ground black pepper: 3/4 tsp

tomato paste: 1 (6 ounce) can

How To Make 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.