I've had several neighbors bring over tomatoes from their gardens. I have the BEST neighbors! I went to my sister in laws house yesterday and her husband gave me some of their tomatoes fresh picked from the garden. I was so excited because that meant homemade spaghetti sauce!
I took the kids on their mandatory 24 hour camping trip and lived to tell about it. You can read last year's edition here. (This year we brought every size marshmallow just to make up for last year). I'll update you on our trip soon!
This slow cooker spaghetti sauce is a must for this time of year. It's simple, delicious and tastes amazing!
- 1 onion, diced
- 3 cloves garlic, minced
- 3 14.5 oz cans diced tomatoes, or 15 fresh garden tomatoes, chopped into ¼'s
- 2 15 oz cans tomato sauce (1 if using fresh tomatoes)
- 1 tsp dry oregano
- 1 tsp dry basil
- 1 tbsp parsley
- 1-2 tbsp sugar
- Salt and pepper, to taste
- In a slow cooker, place all ingredients and stir. Cook for 8 hours on low, or 4 hours on high. Remove from slow cooker, use immersion blender if necessary to achieve desired consistency. Stir in cooked ground beef or italian sausage to sauce if desired. (2 pounds if using this recipe)
- This recipe can be doubled and leftover sauce can be frozen in an airtight freezer container or Ziploc bag.
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