27 July 2015

Around the Garden Monday!

We have harvested a lot of tomatoes this week from the garden.  We have more cherry tomatoes than we can eat, so we share them with friends and neighbors.  We also picked a big crop of large tomatoes, so we set out making Crock Pot Spaghetti Sauce.  It is an easy process, and we freeze it instead of canning it, which makes it super easy!

 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!


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