Spaghetti Sauce From Frozen Whole Tomatoes Recipes

SPAGHETTI SAUCE FROM FROZEN WHOLE TOMATOES

Steps:

• -Place frozen tomatoes in dutch oven on stovetop. Defrost and cook down tomatoes using med-low heat.
• -After tomatoes are completely thawed use an immersion blender to puree them. If desired you can put them through a food mill to remove seeds and skin, but I just puree them in.
• -Pour pureed tomatoes into a 6-quart slow cooker.
• -Using the dutch oven, saute the diced peppers and mushrooms in the olive oil.
• -When soft, add to the slow cooker, along with the salt and Italian seasoning.
• -Cook at least 10 hours ( I set mine in the evening and let it run overnight. If the tomatoes are very watery, I prop the lid open with a toothpick so it can cook down.

PASTA SAUCE FROM FROZEN TOMATOES

Steps:

• Thaw tomatoes, puree in blender. Saute onion and garlic in olive oil until crisp tender. Using a large dutch oven saucepot, add tomatoes, seasonings and sauteed garlic and onions. Heat on medium to boiling, reduce heat to low, cover and simmer for at least 2-3 hours, stirring every 15-20 minutes. At this point, if thicker consistency is desired, remove lid and up heat to medium , stirring until more liquid is absorbed. The longer this simmers the better it is. When done you can either jar into quarts and process according to jar manufacturer directions, or let cool completely and ladle into quart freezer bags and freeze. Add hamburger or other meats to sauce before serving. Great on any pasta dish!

STEPHANIE'S FREEZER SPAGHETTI SAUCE

Steps:

• In a slow cooker saute together the onion, garlic, green pepper, 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 quart size freezer containers. Store in freezer.
• When ready to use sauce, stir in can of tomato paste.

FREEZER SPAGHETTI SAUCE

Steps:

• Combine onion, garlic, green pepper and vegetable oil in pan. Cook until onion is transparent.
• In large pot add the chopped tomatoes, oregano, basil, parsley, sugar, salt, pepper and tomato paste. Cook for 2-3 hours on low heat stirring frequently.
• Let sauce cool. Pour sauce into quart size containers or freezer bags. Store in freezer.
• Note: You may add hamburger, mushrooms etc. when preparing the sauce to eat.