This is a great sauce to make and freeze when you have a surplus of tomatoes from your garden! Grab your tomatoes and crock pot and you're set! Beef lovers can add in a half pound of ground chuck for a 'meatier' sauce."

 

Yield 3 quarts 23-25 tomatoes

 

Ingredients

 

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.

​

​

​

​

​

​