My favorite is when family and friends share their extra garden veggies with me. Last fall I was gifted a couple buckets of tomatoes that were needing to be cooked up or froze. I ran out of time to cook them then, so I chose to freeze them.
Fast forward and it’s somehow been a year and I needed to do something with these tomatoes that are frozen in my freezer. So I thought my best option was creating my own homemade spaghetti sauce, even better if I can use my crockpot.
This is how I created my own spaghetti sauce. You can certainly add or leave things out if you do not like them. Below will be step-by-step photos on how I make this and than at the very bottom will be the full recipe. Be sure to check it out and share it with your friends.
List Of Ingredients
- Tomatoes (Pits & Skins Removed)
- Salt & Pepper
- Tomato Paste
You can use beefsteak tomatoes or grape tomatoes to make this. I happened to use both. I boiled the skin off the larger tomatoes but did not skin the grape tomatoes. It seemed to work just fine for me, but you are welcome to boil the skins off both kinds.
Also, fresh Basil is the way to go, however in a pinch Basil Paste works really good too. Sometimes you can’t find fresh basil but the basil paste is always in the cold section of the vegetable aisle.
How To Boil Tomato Skins Off
Remove the pits from the tomatoes and get a pot of boiling water. Once the water is boiling, place tomatoes in the water, for 1 minute. Remove from pot placing in a bowl of ice water for a minute or two. At this point, skins should pull right off with no troubles.
How Do I Make This Sauce?
This is probably the easiest recipe I have ever created for you, maybe. Toss everything listed above in your crockpot and allow to cook for 7 hours on high. Stirring maybe once an hour, making sure its not burning and that all the flavors are mixing together but really the crockpot does it all.
How Do I Store This?
You can either can this sauce, if you are familiar with canning or you can freeze it for later. I chose to freeze it just because I didn’t have enough leftover, to make it worth canning. This recipe takes a lot to make an abundance, I would say like 10 pounds.
If there is something on my list of ingredients you don’t like, you can certainly leave it out. I wouldn’t leave out any of the main spaghetti flavor ingredients though. Such as, Oregano, Basil and Garlic. Those are very important to a good tasty sauce.
Below is the full recipe with measurements. I hope you give it a try and enjoy it as much as me, we love a good spaghetti sauce around here. What better than to make your own.
Much Love & Honey,
- Tomatoes - Beefsteak or Grape (Pits & Skins Removed) 5-6 Pounds
- Minced Garlic - 2 Tablespoons
- Oregano - 1 Tablespoon
- Basil - 2 Tablespoons (If paste) or Handful (If fresh)
- Onions - 1 Small
- Mushrooms - 4 Oz
- Salt & Pepper
- Tomato Paste - 12 Oz
- Remove pits from the large tomatoes and boil for 1 minute to loosen the skin. Put in a bowl of ice water for a couple of minutes, than peel off the skin. Quarter and set in the crockpot.
- If using grape tomatoes, just slice in half and throw into the crockpot.
- Add in the remaining ingredients and set timer to 7 hours on high.
- Stirring once every hour to make sure its not burning.
- Jar or freeze in a freezer safe ziplock for your next spaghetti night.