Tomato Spaghetti Sauce

Our garden is bursting with tomatoes and we so love it! I spent the morning making freezer spaghetti sauce from a recipe found in the slow cooker cookbook Fix it and Forget it. My slow cooker was filled to overflowing, and I ended up with several bottles of spaghetti sauce to stock my freezer for the winter. As is, this recipe serves about 6. I usually triple or 4 times the recipe so that I have a lot to freeze.

Tomato Spaghetti Sauce

1 cup chopped onions

2 garlic cloves, minced

2 pounds fresh tomatoes peeled and chopped

6 oz can tomato sauce

1 tablespoon sugar

2 teaspoons better than bouillon beef base

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon red pepper flakes

1 large bay leaf

salt and pepper to taste

2 tablespoons cornstarch

2 tablespoons cold water

Combine all ingredients in slow cooker except for the cornstarch and water. Cover and cook on low 10 hours or high 5 hours. Remove bay leaf. Combine cornstarch and water. Stir into sauce. Cover and cook on high until thick and bubbly (about 25 minutes).

This sauce freezes well. Thaw and reheat over stove or in microwave. Add browned hamburger, veggies, frozen meatballs (Aidell's sun-dried tomato meatballs are gluten free but always check package before buying.) or anything you like and serve over pasta.