Ingredients:
25 quartered tomatoes with skin on
5 small cans of tomato paste
1.5 cups sugar
1/2 cup olive oil
1/2 cup diced bell pepper
1/2 cup diced onion
1 tablespoon of oregano
1 tablespoon basil
1 tablespoon minced garlic
2 tablespoons Italian seasoning
1 tablespoon salt
Optional: 2 teaspoons red pepper flakes to taste
Instructions:
1. Blend tomatoes, onion, and bell peppers.
2. Fill slow cooker halfway with puree.
3. Stir in: basil, garlic, Italian seasoning, salt, red pepper flakes (optional), oregano, tomato paste, olive oil, sugar.
4. Add more tomato mixture until 1 inch from the top.
5. Cover and cook on low for 4-5 hours or high for 2-3 hours.
6. Cool, then pack 2 cups in labeled zip loc quart bags.
7. Freeze flat on trays (stack no more than 2).
8. Ensure food cools completely before freezing.
Note: This recipe yields about 8 zip loc bags of 2 cups of sauce.
The freezer bags can last 3 to 6 months.
Enjoy the convenience and scrumptiousness of Slow Cooker Freezer Spaghetti Sauce, and savor the authentic Italian flavors with every bite!
