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Slow Cooker Freezer Spaghetti Sauce

This make-ahead, slow-cooked spaghetti sauce is full of garden-fresh tomato flavor and freezes beautifully. A great way to stock your freezer for quick weeknight dinners!
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Freezer Meal, Sauce
Cuisine Italian-American
Calories 80 kcal

Ingredients
  

  • 25 tomatoes quartered, skin on
  • 5 small cans tomato paste
  • 1.5 cups sugar
  • 0.5 cup olive oil
  • 0.5 cup bell pepper diced
  • 0.5 cup onion diced
  • 1 tablespoon oregano dried
  • 1 tablespoon basil dried
  • 1 tablespoon minced garlic
  • 2 tablespoons Italian seasoning
  • 1 tablespoon salt
  • 2 teaspoons red pepper flakes optional, to taste

Instructions
 

  • Blend tomatoes, diced onion, and diced bell peppers until smooth.
  • Fill your slow cooker halfway with the tomato puree.
  • Stir in basil, garlic, Italian seasoning, salt, optional red pepper flakes, oregano, tomato paste, olive oil, and sugar.
  • Add more tomato mixture until the slow cooker is filled to about 1 inch below the rim.
  • Cover and cook on low for 4-5 hours or on high for 2-3 hours.
  • Allow sauce to cool completely.
  • Portion 2 cups of sauce into labeled quart-sized zip-top bags.
  • Freeze bags flat on trays; stack no more than 2 bags high while freezing.

Notes

This recipe yields approximately 8 bags (2 cups each). Make sure sauce is completely cooled before freezing to avoid ice crystals. Great for pasta, meatballs, lasagna, or pizza sauce base!

Nutrition

Calories: 80kcal
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