Homemade Spaghetti Sauce

My garden is FULL of tomatoes! This year I decided to just plant two tomato plants--one is a Roma plant and the other is an Early Girl. It's a good thing I did not plant more than two, because my two plants are producing juicy red tomatoes like crazy!
I was trying to decide what to do with all of the tomatoes when I came upon a recipe for homemade spaghetti sauce. Matt and I eat a lot of spaghetti in the winter time.....well, all year round we eat it. I just love spaghetti, but I prefer it made at home instead of the Olive Garden.

So, the easy part of this recipe is that you use a crockpot and let it simmer then pour it into freezer bags and you are done. Voila!

Homemade Spaghetti Sauce

10 tomatoes (chopped up, leave skin on)

1-2 green peppers (chopped)

1 onion (chopped)

1 T. oregano

1 T. basil

1 T. garlic salt

1-8 oz. can tomato paste

Spray crockpot with Pam. Add in all ingredients. (I keep the skin on the tomatoes for more nutrients.) Stir together and allow to simmer on low for 3 hours.

Turn off crockpot and allow to cool. When it's cool, pour it into a blender or use an Immersion blender and puree until it's a marinara sauce. (You will never notice the skin once it's pureed.)

Pour into freezer bags and place in freezer. I put the date I made the sauce, so I eat the older ones first.

Enjoy! (I add more peppers, onion, and sometimes sausage or hamburger when cooking it for spaghetti. But you can also use the sauce for lasagna, ziti, or any kind of Italian dinner.)