Freezer spaghetti sauce is a great way to preserve those fresh summer-time tomatoes without the hassle of using a pressure canner.

freezer spaghetti sauce
Freezer spaghetti sauce – easy to make and store

We often get requests for a smaller volume pasta sauce recipe that can be frozen rather than canned.  With our paste tomatoes coming on strong in the garden right now, and our pressure canner tucked away in a box from the move, we thought it would be a perfect time to share how we make freezer spaghetti sauce.

This simple and tasty sauce that can be adjusted to meet your own needs and preferences.  Feel free to use a variety of tomatoes – including low-acid tomatoes if needed. If you use non-paste tomatoes, your sauce will be thinner and will require increased time to simmer to thicken.

freezer spaghetti sauce
Using a food processor makes chopping peppers and onions a breeze.

You could peel the tomatoes if you prefer, however we don’t bother. We prefer to use an immersion blender after the sauce has cooked down to blend in the remaining tomato skins. This isn’t a required step if you don’t have one, however we like the texture of the sauce that the blender produces.

Another option of this versatile recipe is to make this sauce in a slow-cooker. Follow the directions below but add te ingredients to a slow-cooker instead of a stock-pot. Cook on low for 3-4 hours, removing the lid for the last two hours to produce a thicker sauce. 

An important point to remember – whether you call it spaghetti sauce, pasta sauce, or red sauce, this is a versatile sauce that can be used in several recipes. Just pull it out of the freezer, thaw, heat and serve!

Freezer Spaghetti Sauce Recipe

freezer spaghetti sauce
Using paste tomatoes will result in a thicker sauce

*makes approximately 2 quarts

INGREDIENTS:
4 onions
4 cloves garlic
1 green bell pepper
1/4 cup olive oil
16 cups roughly chopped tomatoes (about 40 Romas)
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried parsley
2 tablespoons white sugar
1 1/2 tablespoons salt
1 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes (optional)

freezer spaghetti sauce
Tomatoes and spices added to the pot

INSTRUCTIONS:

  1. In a food processor, chop onion, garlic, and green pepper into fine segments and set aside.
  2. In a large stockpot heat the olive oil over medium heat. Add onion, garlic, green pepper mixture and cook until onion is transparent.
  3. Add the chopped tomatoes, oregano, basil, parsley, sugar, salt, black and red pepper. Bring to a boil, stirring frequently. Reduce heat to a slow simmer for approximately 2 hours.
  4. Use an immersion blender to mix sauce to a smoother consistency.

    freezer spaghetti sauce
    No need to peel the tomatoes if you use an immersion blender
  5. Let sauce cool. Pour into quart size, air-tight freezer containers.

Enjoy!

Mary and Jim

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Freezer Spaghetti Sauce

Ingredients

  • 4 onions
  • 4 cloves garlic
  • 1 green bell pepper
  • 1/4 cup olive oil
  • 16 cups roughly chopped tomatoes about 40 romas
  • 2 tablespoons dried oregano
  • 2 tablespoons dried basil
  • 1 tablespoon dried parsley
  • 2 tablespoons white sugar
  • 1 1/2 tablespoons salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon crushed red pepper flakes optional

Instructions

  1. In a food processor, chop onion, garlic, and green pepper into fine segments and set aside.
  2. In a large stockpot heat the olive oil over medium heat. Add onion, garlic, green pepper mixture and cook until onion is transparent.
  3. Add the chopped tomatoes, oregano, basil, parsley, sugar, salt, black and red pepper. Bring to a boil, stirring frequently. Reduce heat to a slow simmer for approximately 2 hours.
  4. Use an immersion blender to mix sauce to a smoother consistency.
  5. Let sauce cool. Pour into quart size, air-tight freezer containers.

Recipe Notes

Recipe courtesy of Old World Garden Farms

One thought on “Freezer Spaghetti Sauce Recipe Made With Fresh Tomatoes

  • September 10, 2016 at 9:16 pm
    Permalink

    Hello 🙂 we enjoyed this sauce tonight! It was amazing! Thank you so much for this recipe. We had hundreds and hundreds of the little yellow tomatoes so I used those also. We don’t have an immersion blender so I just blended it in the regular blender.

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