Make ahead pasta sauce

    3 hours 30 min

    Spend a little time making this delicious, savoury pasta sauce, then freeze it in meal-sized portions so that you have fresh homemade sauce on hand at any time! Add 250g mince if you prefer a meatier sauce.

    265 people made this

    Serves: 32 

    • 4 onions, chopped
    • 4 cloves garlic, minced
    • 1 green pepper, chopped
    • 6 tablespoons olive oil
    • 3kg chopped tomatoes
    • 2 tablespoons dried oregano
    • 2 tablespoons dried basil
    • 4 tablespoons chopped fresh parsley
    • 1 tablespoon caster sugar
    • 2 tablespoons salt
    • 3/4 teaspoon freshly ground black pepper

    Prep:30min  ›  Cook:3hr  ›  Ready in:3hr30min 

    1. In a slow cooker saute together the onion, garlic, green pepper and olive oil. Cook until onion is transparent.
    2. Add the chopped tomatoes, oregano, basil, parsley, sugar, salt and ground black pepper. Cook for 2 to 3 hours on low heat. Stir frequently.
    3. Let sauce cool. Pour sauce into meal-sized freezer containers. Store in freezer.
    4. When ready to use sauce, defrost and heat on the hob or in the microwave.

    Don't have a slow cooker?

    If you prefer, make this on the hob, using a large stock pot. Simmer, covered, for 1 to 2 hours on medium low heat.

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    Reviews & ratings
    Average global rating:

    Reviews in English (236)


    Made this last week, too much herbs for me personally, but made another batch today with less and it is great. I have about 10 freezer bags full! ready for a quick meal!  -  10 Feb 2012


    Excellent! I have made this for several years. I love to pile my freezer full and enjoy it all year long. I no longer make it in a crockpot. I found that the crockpot is too small and messy for the recipe. I simmer it on the stovetop in a large stock pot for a few hours. I find that the sauce becomes much thicker when I make it on the stovetop.  -  28 Aug 2008  (Review from Allrecipes US | Canada)


    I did this in a lobster pot on the stove because there isn't a crock pot big enough for the bounty of tomatoes I had from the garden this year. The seasonings for this recipe are good and proportionate, and for a meatless sauce, it is outstanding. I did not use any oil. I chop and add veggies to the pot as is. I blanched and peeled the tomatoes, though, and left them chunky. Also, I added a lot of green peppers, onions, and fresh mushrooms to make it stocky, and I added more tomato paste because I like the sauce thick. This is as good a basic recipe as I've tried. Thanks.  -  22 Sep 2002  (Review from Allrecipes US | Canada)