s STEPHANIE'S FREEZER SPAGHETTI SAUCE **** s   



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Instructions
***
9-15-20 joellyn made this, but haven't had it yet, ok had it, very good

**8
Rating: 4.71 stars
328 Ratings
252 Reviews
22 Photos
This is a great sauce to make and freeze when you have a surplus of tomatoes from your garden! Grab your tomatoes and crock pot and you're set! Beef lovers can add in a half pound of ground chuck for a 'meatier' sauce.


By Stephanie Lane
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Recipe Summary
Servings:
32
Yield:
3 quarts
Nutrition Info
Ingredients
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32
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Original recipe yields 32 servings
Ingredient Checklist

4 medium (2-1/2" dia)s onions, chopped

4 cloves garlic, minced

1 green bell pepper, chopped

½ cup vegetable oil

16 cups chopped tomatoes

2 tablespoons dried oregano

2 tablespoons dried basil

¼ cup chopped parsley

¼ cup white sugar

2 tablespoons salt

¾ teaspoon ground black pepper

1 (6 ounce) can tomato paste
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DirectionsInstructions Checklist
Step 1
In a slow cooker saute together the onion, garlic, green pepper, and vegetable oil. Cook until onion is transparent.

Step 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.

Step 3
Let sauce cool. Pour sauce into quart size freezer containers. Store in freezer.

Step 4
When ready to use sauce, stir in can of tomato paste.

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Nutrition Facts
Per Serving:
65.7 calories; protein 1.3g 3% DV; carbohydrates 8.1g 3% DV; fat 3.7g 6% DV; cholesterolmg; sodium 483.6mg 19% DV. Full Nutrition

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