Freezer Spaghetti Sauce

Every summer, I cook up our fresh tomatoes, peppers and onions into a delicious, versatile spaghetti sauce and freeze it for winter. It makes preparing spaghetti, lasagna, or any recipe calling for a jar of spaghetti sauce a snap. I also love it because I know how much better it is for us than any of the store varieties.

Frozen Spaghetti Sauce

20 cups tomatoes – peeled and chopped
3 1/2 cups chopped onion
1 cup chopped green pepper
5 cups water
1 1/4 cup sugar
1 1/2 Tablespoon oregano
1 Tablespoon garlic powder
1 Tablespoon pepper
3 Tablespoons canning salt

Mix all ingredients and simmer for 2 hours, stirring frequently. Remove from heat and add 4 – 12 oz cans tomato paste. Stir well. Cool and freeze in ziploc bags.
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To peel the tomatoes easily, just pour boiling water over them and let them stand for a few minutes. The skin will just slip right off.

I put the onions and peppers through the food processor until they are small enough that nobody can pick out any parts they think they don’t like.

The tomato paste really thickens it up nicely. This year, I got a great big can from Costco. It was a little cheaper than buying the four cans and I had enough paste to make several batches of spaghetti sauce.

It helps to lay the bags on a cookie sheet in the freezer until they are frozen. That way, they stay flat.