Blissful and Domestic - Creating a Beautiful Life on Less: Homemade Freezer Spaghetti Sauce

Friday, February 15, 2013

Homemade Freezer Spaghetti Sauce

This past weekend I did a bit of freezer cooking. I posted about it on Instagram. I had purchased 40lbs of tomatoes from Bountiful Basket for $24.00, making my tomatoes 60 cents a pound. I have big plans for my tomatoes. I plan to can tomato juice for making BBQ sauce, salsa, and spaghetti sauce. Today I am sharing my family's favorite spaghetti sauce recipe. We use this for all of our Italian themed meals. This can be canned or stored in the freezer. Either way making your own sauce will not only save you money in the long run, but time as well. We are all busy Mamas, so having homemade sauce ready for us, when spaghetti night comes around, is essential. You can also make this recipe in the crock-pot, which is a bonus!

I cut up my tomatoes and seasonings, then added it to my crock-pots. I usually make 2 batches at once. I have two crock-pots. I let it cook all night long. You will wake up to one yummy smelling home. I turned off my crock-pots in the morning and allowed them to cool, while we had breakfast. Once cooled I stored my sauce in freezer safe containers and labeled them. I store my sauce in 4 cups servings. This gives my family enough for 1 pasta dish and a bit leftover for a pizza (in each freezer container/bag). When I am ready to use my sauce I simply thaw it in the fridge over night, or in a sink full of cold water.

Ready to make some of your own?

Here's how....

Freezer Spaghetti Sauce
22 tomatoes
1/3 cup minced garlic
1/4 cup spaghetti/Italian seasoning
1 onion, chopped

Cut tomatoes into chunks, be sure to remove the core first. Place in crock-pot. Add garlic, chopped onion, and seasoning to your crock-pot next. Stir to combine. Cook on low for 10-12 hours or over night. Allow to cool. Place into freezer safe containers or bags and store.

*I like a chunky pasta sauce, but if you like a smoother consistency you can put your sauce through a blender or food processor.

 Happy cooking today lovelies!

 XO Danielle


  1. Perfect timing; I'd just decided to start making my own pasta sauce because of all the sugar added to store bought!

  2. What a great post about freezer cooking! I do a lot of freezer cooking for my family too, and your posts and recipes really help me and inspire me. Thank you for the effort that you put into your blog! I love to make my own sauce in the crock pot, and apple sauce too!

  3. LOVE this idea! Thanks for sharing. Do you remove the skin from the tomatoes, or should I just leave them on? Thanks again!

  4. I can't wait to do this! great recipe too. Thanks for this :)

  5. Nice :) I am hoping to have a big bounty of tomatoes in my garden this summer and I will definitely have to do this.

  6. I am so excited for this post! My kids have a citric acid sensitivity and spaghetti sauce and canned tomatoes are high in it, so i've been looking for a way for them to still enjoy spaghetti sauce with out the citric acid. This is perfect!!! Thank you so much for this post, i can't wait to make our batch!

  7. I love it! I have found that a lot of commercial spaghetti sauces have gluten in them...what??? I can't have it, so I gotta make my own. I have a random question for you: What kind of freezer containers do you use? I hate buying freezer bags; I feel like constantly buying/replacing freezer bags eats up my savings.

  8. Yum! Thanks for the recipe. I love finding simple ones that I can do at home.

  9. I do something similar, but we don't grow tomatoes since we only use them in sauces and it's cheaper for us to buy #10 cans of tomatoes at the local restaurant supply store. I store ours in quart and pint sized mason jars and freeze what we don't use right away. Here's the recipe we use, it fills a large, oval crock pot.

    Large Batch Crock Pot Marinara Sauce

    #10 can crushed tomatoes, pureed
    1 large onion, pureed
    1/2 cup carrots, pureed
    1 heaping tablespoon dried sweet basil
    1 heaping tablespoon oregano
    3 tablespoons olive oil
    3 tablespoons crushed garlic
    3/4 tsp. crushed red pepper flakes
    2 tsp. Kosher or sea salt
    1/2 tsp. black pepper

    Simmer all ingredients in a crock pot on high for 6 hours or 8 hours on low. Cool several hours. Bag or can and freeze.

  10. found your site via pinterest, and I love it!! Every summer we have more tomatoes than we know what to do with. I've made a basic marinara (basil, garlic, tomatoes, onion and salt) but am excited to try your spaghetti sauce this year and get away from canned sauce. Thanks for sharing!

  11. I am so glad I found this! LOVE your blog! Thanks so much for everything you do! Keep it up! Can't wait to see more!

  12. Also, what kind of Italian seasoning do you use? the Powdered Italian packet like ranch?

    1. no it is a spaghetti seasoning I buy in bulk at Costco.

  13. Found your blog through an article about your site this idea, will be trying it when my garden starts giving me tons of tomatoes!
    I hope you come over and visit me at :)

  14. What other spices would be good?

    1. Fresh basil and parsley in a sauce always makes me sing.

  15. Thanks so much! Its looks awesome to make and easy and pretty fast!! bonus! I was wondering how long you can keep them sauce in the freezer for? It doesn't seem like there is anything in it to preserve it for too long? Thanks so much for sharing!

  16. Several jars of Bertoli pasta sauce works wonders in a crookpot. They can be has for $2 a jar at Wallmart. Also, you can add crused tomatoes to the sauce to your liking. The secret is adding:1 pound of ground sasuage and 1 pound of ground beef. Letting it cook over night makes the flavors explode. I also put 2 large whole carrots in my sauce. So the sauce with balance out when you add the several cans of tomatoes.


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