Instructions: You can use just about any recipe for spaghetti sauce & then freeze in Ziplock bags or containers. One tip Ive found useful, though is to add a little tomato paste to whatever recipe Im using. That seems to make the thawed sauce a little smoother and less watery. Also, instead if dropping tomatoes in boiling water to remove skins, you can simply freeze them overnight and then thaw for a few minutes. Skins will slip right off!

Finally, you may want to do some ready-to-eat spaghetti sauce, but Id also recommend doing some basic stewed tomatoes. If you simmer chopped onion, a little chopped bell pepper, a little chopped celery (opt.), and some minced garlic with the tomatoes, you can always use them for other quick meals besides spaghetti. When thawed, you can:
Add jalapenos or green chiles to substitute for canned Ro-Tel in casseroles and Mexican dishes.

Use with chile powder for chili or enchiladas.

Add mushrooms, veggies, and herbs for pasta Primavera.

Pour over stuffed cabbages, squashes, or bell peppers for a yummy sauce.

Add to macaroni, ground beef, and corn for a quick goulash.

Add cilantro and chopped fresh hot peppers for a quick homemade salsa.

Add crushed red pepper flakes, pour over eggplant or chicken, and bake topped with mozzarella or Feta.

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