Crockpot to freezer spaghetti sauce!


With my schedule rapidly getting fuller I have been seeking easy ways to make more food that I can freeze for even easier cooking later on.

Today’s great find crockpot spaghetti sauce ! ( this recipe is what I personally used – you can tweak to please your taste buds)

✔️1 onion
✔️4 tablespoons olive oil
✔️4-6 cloves minced garlic
✔️2 cans 28oz diced tomatoes
✔️1 8oz can tomato sauce
✔️1 6oz can tomato paste
✔️7.5 oz jar sun dried tomatoes
✔️1/4 cup brown sugar
✔️3 tablespoons oregano, basil tomato spice blend
✔️1 tablespoon sea salt
✔️1/2 teaspoon red chilli pepper crushed
✔️20 cranks of fresh ground black pepper
✔️1 tablespoon parsley
✔️1/2 teaspoon dried thyme

I doubled the ingredients and ran two crock pots at once .


Combine diced onion, olive oil,and minced garlic in crockpot on low for about an hour- stir and check after 30 minutes.

Add remaining ingredient to crockpot and summer on low for 4-6 hours stirring at least hourly.

Realistically the sauce is done after an hour or two but I like to simmer to get the hearty flavor and break down the tomatoes a little more.

After cooked to your satisfaction let sauce cool completely before putting in freezer safe storage. Make sure to date when you made it so you don’t forget ! Use within 3-4 months for highest quality !

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