Spaghetti Sauce

Spaghetti Sauce

5 onions, diced

8 cloves garlic, minced

3 green bell peppers chopped

2-4 tbsp. vegetable oil

Throw that in your crockpot on low heat until onion is transparent.

Then add the following and cook on low heat for 4-5 hours, stirring every hour or so:

16 cups peeled and chopped tomatoes (drain most juice off)** (READ BELOW)

4 tbsp. dried oregano

2 tbsp. dried basil

3 tbsp. dried parsley

1/4 cup white sugar

2 tbsp. salt

1 tsp. black pepper

30 oz. tomato paste

(I did 1.5 times recipe... dont worry)

After it's cooled, divide into quart size freezer containers & freeze. I added hamburger/sausage mixture to my bags & froze. Another tip is to lay flat, in stack & when you first freeze, like shown below, so it stores easily.

Another option is to can (without meat), in hot sterilized jars & waterbath 15 minutes. Cool, make sure they seal & store in a cool dark area.

***How to peel tomatoes: Boil water, cut off bad spots on tomatoes, put tomatoes in a few at a time, for 30-50 seconds. The skin will crack and slide off easily. I usually throw them in cold water while I'm boiling the others. Don't leave them in the boiling water too long, or they will get mushy. Just until the skin cracks.