Freezer Spaghetti Sauce

I am hoping for tomatoes out of the garden this year but I am just not quite sure, between horned worms and bugs and a possible fungus who knows, but they are looking better than they had looked, so I am hopeful. Until then I purchased some organic produce from my goat milk lady last week to make a big batch of freezer spaghetti sauce.

This is my first summer to make things myself to store up for the winter and I am having so much fun. Not making quite as much as I would like but I do have to start somewhere!

I did double the sugar in this recipe because DH likes his spaghetti sauce sweet, I was able to use fresh parsley from my herb buckets and oregano from the sweet neighbor lady.

INGREDIENTS (Nutrition)
4 onions, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
1/2 cup vegetable oil
16 cups chopped tomatoes
2 tablespoons dried oregano
2 tablespoons dried basil
1/4 cup chopped parsley
1/4 cup white sugar
2 tablespoons salt
3/4 teaspoon ground black pepper
1 (6 ounce) can tomato paste


DIRECTIONS
In a slow cooker saute together the onion, garlic, green pepper, and vegetable oil. Cook until onion is transparent.
Add the chopped tomatoes, oregano, basil, parsley, sugar, salt, and ground black pepper. Cook for 2 to 3 hours on low heat. Stir frequently.
Let sauce cool. Pour sauce into quart size freezer containers. Store in freezer.
When ready to use sauce, stir in can of tomato paste.

You can find this recipe at AllRecipes by clicking Here