Stephanie'S Freezer Spaghetti Sauce

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Stephanie'S Freezer Spaghetti Sauce to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Stephanie'S Freezer Spaghetti Sauce, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 4 onions, chopped
• 4 cloves garlic, minced
• 1 green bell pepper, chopped
• 1/2 cup vegetable oil
• 16 cups chopped tomatoes
• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• 1/4 cup chopped parsley
• 1/4 cup white sugar
• 2 tablespoons salt
• 3/4 teaspoon ground black
• pepper
• 1 (6 ounce) can tomato paste

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a slow cooker saute together the onion, garlic, green pepper, and vegetable oil

Step 2: Technique & Execution

Cook until onion is transparent

Step 3: Technique & Execution

Add the chopped tomatoes, oregano, basil, parsley, sugar, salt, and ground black pepper

Step 4: Technique & Execution

Cook for 2 to 3 hours on low heat

Step 5: Technique & Execution

Pour sauce into quart size freezer containers

Step 6: Technique & Execution

Store in freezer