As promised here’s the recipe for slow cooker spaghetti sauce.
Add the following to slow cooker and cook on high for 6 hours. I like to take the cover off during the last hour to help thicken the sauce :
1 large onion, chopped
4 (14 ½ ounce) cans Italian-style tomatoes – chopped and undrained
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste
3 teaspoons dried basil
3 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon salt
This will make the equivalent of about four jars of spaghetti sauce. We put the extra sauce in jars and store in the refrigerator. We’re careful to use the sauce within two weeks.
Variations:
The last time I made this I added one teaspoon of Sambal to the sauce. It gave it a nice flavor without being too hot. Feel free to add a modest amount of your favorite hot sauce.
Except for the basil and oregano -this sounds like my homemade spag sauce.
Thanks for participating in MIFS.
Sounds yummy. I gave you a stumble.
Tips and Tricks – The recipe itself is pretty standard. What I love about it is being able to throw some stuff in the slow cooker and get loads of sauce. We only make our own sauce so this helps with my menu planning for days.
Karen – Thanks so much for the stumble!
Yum! Nice photo too!
Thank you so much for the recipe. I have an Italion mother-in-law that makes great sauce and I just can’t compete but this sounds really good. So I’ll give it a try and it’s better then sauce out of a jar.