Bulk Tomato Spaghetti Sauce

    Bulk Tomato Spaghetti Sauce

    (282)
    1save
    3hours20min


    236 people made this

    I make this when I have a glut of tomatoes in the garden. It's great to make a lot and freeze for later.

    Ingredients
    Serves: 32 

    • 4 onions, chopped
    • 4 cloves garlic, minced
    • 1 green capsicum, 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
    • 185g tomato paste

    Directions
    Preparation:20min  ›  Cook:3hours  ›  Ready in:3hours20min 

    1. In a slow cooker saute together the onion, garlic, green capsicum 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 freezer containers. Store in freezer.
    4. When ready to use sauce, stir in tomato paste.
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    Reviews and Ratings
    Global Ratings:
    (282)

    Reviews in English (278)

    by
    240

    Excellent! I have made this for several years. I love to pile my freezer full and enjoy it all year long. I no longer make it in a crockpot. I found that the crockpot is too small and messy for the recipe. I simmer it on the stovetop in a large stock pot for a few hours. I find that the sauce becomes much thicker when I make it on the stovetop.  -  28 Aug 2008  (Review from Allrecipes USA and Canada)

    by
    175

    I did this in a lobster pot on the stove because there isn't a crock pot big enough for the bounty of tomatoes I had from the garden this year. The seasonings for this recipe are good and proportionate, and for a meatless sauce, it is outstanding. I did not use any oil. I chop and add veggies to the pot as is. I blanched and peeled the tomatoes, though, and left them chunky. Also, I added a lot of green peppers, onions, and fresh mushrooms to make it stocky, and I added more tomato paste because I like the sauce thick. This is as good a basic recipe as I've tried. Thanks.  -  22 Sep 2002  (Review from Allrecipes USA and Canada)

    by
    150

    Have made this recipe multiple times. The sauce is wonderful and I end up cooking it in the slow cooker overnight. Makes a LOT! Best served on tortallini and used for lasagna. I usually add a full can of tomato paste for EACH quart I freeze otherwise sauce is "waterery".  -  15 Aug 2002  (Review from Allrecipes USA and Canada)

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