Pasta Sauce
Spaghetti Sauce Recipe
- 2 28 oz cans diced tomatoes (Oops I used only 2 14.5 oz cans.)
- 1/4 cup olive oil
- 1 medium onion chopped
- 2 Tbs garlic chopped (I used garlic powder.)
- 1 Tbs oregano
- 1 Tbs basil
- 1 Tbs thyme
- 1/2 Tbs herbs de provence (I've never heard of this and couldn't find it, so I skipped it.)
- 1 cup white wine (I used chicken broth.)
- Place all ingredients in freezer bag, lay flat, and freeze. When ready to cook, put all ingredients in a crockpot on low for 6 hours or high for 4 hours. Serve over cooked spaghetti. (I cooked on high for 4 hours.)
- I would say this sauce is boring with hardly no flavor at all. I wouldn't recommend it for anyone to try... if you do maybe double the seasonings?
Things I've Learned
- I cut one onion and felt like I was dying! Then I looked at the other recipes and realized almost everyone calls for an onion. I used this article online to figure out a better way to cut onions. I tried to freeze the onions for 15 minutes (which turned into an hour with toddlers needing breakfast, hair done, potty time, etc). Plus, I cut them under the oven fan on high. I have pretty sensitive eyes when it comes to onion cutting, so I would say it was for sure better than just cutting. My eyes never watered so much that I couldn't see, so I guess it was a success.
- I would have to say do not lay flat to freeze if you have the room in your freezer. I had to cut it in half in order to get it to kind of fit in the crockpot, but I have kind of a small crockpot.
- I hate onions!!!! I don't think I will ever get rid of the smell. I am never cooking with onions again!
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