Stephanie's Freezer Spaghetti Sauce

Recipe View In a slow cooker, combine the onions, garlic, green pepper, and olive oil. Sauté on low heat until the onion is translucent, about 30-40 minutes. (Time: 30-40 minutes)

Recipe View Add the chopped tomatoes, sugar, parsley, oregano, basil, salt, and black pepper to the slow cooker. Stir well to combine. (Time: 5 minutes)

Recipe View Cook on low heat for 2 to 3 hours, stirring frequently to prevent sticking and ensure even cooking. The sauce should thicken slightly and the flavors meld together. (Time: 120-180 minutes)

Recipe View Allow the sauce to cool completely before transferring it to quart-size freezer-safe containers, leaving about an inch of headspace to allow for expansion during freezing. (Time: 60 minutes)

Recipe View Seal the containers tightly, label with the date, and store in the freezer for up to 6 months.

Recipe View To use, defrost the sauce in the refrigerator overnight or in the microwave. Transfer the defrosted sauce to a saucepan over medium heat and stir in one 6-ounce can of tomato paste per quart of sauce. (Time: 5 minutes)

Recipe View Continue to cook, stirring frequently, until the sauce is heated through and the tomato paste is fully incorporated, about 10-15 minutes. Adjust seasonings to taste. (Time: 10-15 minutes)