Making Your Own Spaghetti Sauce from Scratch - freezable, cheap, and tastes better than jarred!
28 oz Crushed Tomatoes
1 Tablespoon Olive Oil
2 Tablespoons Rosemary
2 Cloves Garlic
2 Tablespoons Italian Seasoning
Salt to taste
Pepper to taste
Simmer ingredients in a large pot for at least 15 minutes. I usually simmer mine for 30 minutes. Let cool. While sauce is cooling, label quart freezer bags with date and ingredients. Label the expiration date as 6 months from the day you made it. When sauce is cooled, pour into quart freezer bags and lay on a flat surface in freezer until partially frozen. Then transfer flat bags to large gallon sized freezer bags (I’m a fan of double wrapping for the freezer). Defrost in the fridge the night before needed.
Sauce is good for 6 months in the freezer.
Feel free to double or triple the recipe for batch cooking.