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“This is my go-to recipe for "homemade" spaghetti sauce. I'm adding it here for safe keeping. I usually use a big bulk-size can of crushed tomatoes instead of putting canned tomatoes in the blender. Makes a huge batch for freezing but you have to increase all the other ingredients proportionally.”
READY IN:
3hrs 20mins
SERVES:
5
YIELD:
5 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute onion and garlic in butter; set aside.
  2. Blend tomatoes and tomato paste in a blender until smooth. Stir in onion and garlic.
  3. Pour into a slow cooker; mix in remaining ingredients.
  4. Heat on high setting for approximately 3 hours, stirring occasionally.
  5. Remove bay leaves before serving.
  6. *Note: I add 1/4 t. baking soda per quart of sauce to bring out the natural sweetness of the tomatoes.

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