Wednesday, October 27, 2010

Freezer Spagetti Sauce with FRESH tomatoes

Well don't I feel all proud of myself! I didn't grow up with the whole "grow your own stuff and can it" kind of family. Learning how to make bread, opened my eyes to a WHOLE bunch of "No way,I Can't do that's"...that NOW "I SOO CAN DO! "

After taking all of my squash and zucchini out and making 1000 uses of it... freezing most, next came those sad, big and little green tomatoes, that just didn't get enough time in Mr.Sun to turn I stuck them on a big industrialized table in my dinning room, right by a sunny window.... and rotated them daily, and walah my little greenies were blazing red and juicy ready for what ever came next...and to be honest. I had. no . idea. what I really wanted to do with them. I have made salsa, but we prefer Mango THEN...I found this raz-ma-taz recipe..and I thought "here we go"...It was SO EASY..and D-Sang is it GOOD!
Now I have 22 cups of ready made Spaghetti Sauce , chillin' in my freezer!
I added 2 pounds cooked of hamburger, 1 pound of Sausage in onions and Garlic, the last hour of cooking.
I put 6 cups of the cooled finished product in Freezer Bags...and used some with our dinner.
For EXTRA cheesy YUMMO spaghetti, try putting your hot noodles on the plate, followed by a sprinkle of grated mozerella cheese, Spaghetti Sauce, and them another sprinkle of grated fresh Parmesan..just takes boring old spaghetti to a whole other level!


* 4 onions, chopped ( I used one and some dehydrated onions)
* 4 cloves garlic, minced
* 1 green bell pepper, chopped (In used a frozen bag of mixed , green red and yellow)
* 1/2 cup vegetable oil
* 16 cups chopped tomatoes
* 2 tablespoons dried oregano *or instead of all of these use a great Italian seasoning* (like from Costco and do 4 TB spoons) I also used some fresh Rosemary.
* 2 tablespoons dried basil
* 1/4 cup chopped parsley
* 1/4 cup white sugar
* 2 tablespoons Garlic salt
* 3/4 teaspoon ground black pepper


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.


  1. An alternative we love is to use penne pasta and melt a block of cream cheese in at the end.

  2. A great recipe to use up fresh from the garden tomatoes!

  3. A great recipe to use up fresh from the garden tomatos.

  4. Would I blanch and peal the tomatoes before chopping and adding them to the other ingredients? Or just leave the skins on?

  5. I just leave the skins on...sometimes I will use and immersion blender during the end to incorporate the peels a little more....but I don't like peeling or throwin a way any part of the food if I can help it.