Step One, dice veggies
Cook veggies in crockpot until soft, about 6 hours on low
Puree in blender and return to crock pot to thicken.
Crock Pot Spaghetti Sauce
6-8 c diced tomatoes (no need to skin them ahead of time)
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium onion, chopped
4 cloves of garlic, peeled and smashed
1/4 c fresh basil, chopped
2 T Italian seasoning
2 bay leaves
Put all ingredients in crock pot and cook on low for 6-8 hours. Pour into blender and pulse a few times if you like chunky sauce, or puree completely if you like it smooth. Return to crock pot and cook on high for 60 minutes, or until of desired consistency. Cool. Scoop 2 cups into heavy duty freezer ziplocks. Lay bags on cookie sheet and freeze flat. Store in freezer. Recommended to use within six months.
To use: Thaw in refrigerator. Use as you would jarred sauces.
For other great tomato recipes, visit My Pinterventures here!
Hanging out with my garden friends at New House New Home's What's Blooming Party! Head over to see the great gardening pictures this week!