Bulk Tomato Spaghetti Sauce
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
- In a slow cooker saute together the onion, garlic, green capsicum 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 freezer containers. Store in freezer.
- When ready to use sauce, stir in tomato paste.
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Reviews and Ratings
Global Ratings:
(313)
Reviews in English (236)
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)
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)
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)