Zutaten für Freezer Spaghetti Sauce
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Zubereitung von Freezer Spaghetti Sauce
- Finely chop 1 large onion, 4 cloves garlic, and 1 green bell pepper.
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the onion, garlic, and green pepper. Cook until the onion is translucent, about 5-7 minutes, stirring occasionally.
- In a large pot or Dutch oven, combine 6 cups (about 6 lbs) of chopped tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon dried parsley, 1 tablespoon sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons tomato paste.
- Add the cooked onion, garlic, and pepper mixture to the pot. Bring to a simmer, then reduce heat to low. Cover and cook for 2-3 hours, stirring frequently to prevent sticking. The longer it simmers, the richer the flavor!
- Remove from heat and let the sauce cool completely before freezing.
- Pour the cooled sauce into quart-size freezer-safe containers or freezer bags, leaving about an inch of headspace for expansion. Seal tightly.
- Freeze for up to 3 months.
- To use, thaw overnight in the refrigerator or defrost in a saucepan on the stovetop over low heat. Reheat gently before serving.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
37g
Fat
4g
Carbs
4g
