SLOW COOKER SPAGHETTI SAUCE
Let the slow cooker do all the work for you when you make this big batch of freezer-friendly homemade spaghetti sauce.
Ingredient
- 1 yellow onion ($0.32)
- 4 cloves garlic ($0.32)
- 2 28oz. cans crushed tomatoes ($2.00)
- 1 6oz. can tomato paste ($0.69)
- 1 Tbsp dried basil ($0.30)
- 1.5 tsp dried oregano ($0.15)
- 1 Tbsp brown sugar ($0.03)
- 1 Tbsp balsamic vinegar ($0.14)
- 4 Tbsp butter ($0.40)
- 1 tsp salt (or to taste) ($0.05)
Direction
-
Dice the onion and mince the garlic. Place both in a 3 quart or larger slow cooker.
-
Add the crushed tomatoes, tomato paste, basil, oregano, brown sugar, balsamic vinegar, and butter to the slow cooker. Stir everything together well.
-
Place the lid on the slow cooker and cook on high for four hours or low for eight hours.
-
After cooking, give it a good stir, then add salt to taste. Start with just ½ tsp of salt and add more if needed (I added 1 tsp). Use the sauce immediately, refrigerate, or freeze for later.
