Crock Pot Spaghetti Sauce |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 4 |
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This is my go-to recipe for homemade spaghetti sauce. I'm adding it here for safe keeping. I usually use a big bulk-size can of crushed tomatoes instead of putting canned tomatoes in the blender. Makes a huge batch for freezing but you have to increase all the other ingredients proportionally. Ingredients:
1 onion, diced |
3 garlic cloves, chopped |
1 tablespoon butter |
3 (14 1/2 ounce) cans tomatoes |
3 (6 ounce) cans tomato paste |
2 cups water |
1/4 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/2 teaspoon garlic powder |
1/2 teaspoon dried thyme |
1 teaspoon italian seasoning |
2 bay leaves |
1 tablespoon dried parsley |
1/8 teaspoon sugar |
3 tablespoons olive oil |
Directions:
1. Saute onion and garlic in butter; set aside.
2. Blend tomatoes and tomato paste in a blender until smooth. Stir in onion and garlic.
3. Pour into a slow cooker; mix in remaining ingredients.
4. Heat on high setting for approximately 3 hours, stirring occasionally.
5. Remove bay leaves before serving.
6. *Note: I add 1/4 t. baking soda per quart of sauce to bring out the natural sweetness of the tomatoes.
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