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Here are a few tips that I find great time savers and convenient even when time isn’t short.
I keep chopped onions, bell pepper and jalapeno pepper in my freezer. When I am chopping these items it doesn’t take a lot of time to chop the extra. Many recipes don’t call for a whole pepper or onion so the remainder gets put back into the refrigerator where it can spoil before being used. I measure out 1/4-cup and 1/2-cup amounts because these are the amounts usually needed in various recipes. Stored in snack-size freezer bags they are ready to use when needed. Corral little bags from getting lost in the freezer by placing the individual bags into one larger freezer bag.
To please family that want meat with their pasta, I sometimes serve sausage. Line a small baking sheet or toaster oven pan with foil. Place sausage links onto pan and bake in preheated 400 degree oven for 20 minutes or until cooked completely. No messy frying or clean-up. Just toss the foil.
Slow Cooker Tomato Pasta Sauce Recipe
Recipe yielded 2 quarts plus a bowlful more.
- 1 (6 ounce) can tomato paste
- 1 (15 ounce) can tomato sauce
- 1 (14 ounce) can stewed tomatoes
- 1 (28 ounce) can crushed tomatoes
- 2 garlic cloves, minced
- 1/4 cup onion, chopped
- 1 tablespoon white sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 tablespoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon dried rosemary leaves
- 1/4 cup Parmesan cheese
- 1 1/2 cups water
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