Freezer Spaghetti Sauce

I am just full of freezer recipe's lately, aren't I!? It's because it is starting to get warm here in southern Utah, and I want as many quick, los-stress as I can get! This spaghetti sauce is perfect for a superfast dinner, is chock full of veggies and has a lot less sugar/preservatives than the jarred kind!

Freezer Spaghetti sauce

makes around 6-8 cups

29 oz. tomato pureee

20 oz. crushed tomatoes

2 tsp garlic powder

2 tsp italian seasoning

1 tsp onion powder

2 TB sugar

3 TB parmesan cheese (the cheap-fridge kind)

1 bell pepper

3 large mushrooms

In a large pot, add all tomatoes, and seasonings. Turn on to med-low and bring to a simmer. In a food processor, finely dice/puree the mushrooms and bell pepper, you can add any other veggies you want (carrots, onion, zucchini, etc) Add the veggies to the tomatoes and continue to simmer for at least 30 minutes, or until the sauce is thickened to your family's liking.

To freeze, cool sauce, and add 2 cup portions into freezer sandwich baggies, until all sauce is used. Lay filled baggies flat on a cookie sheet in the freezer. Once frozen you can store them upright.