A delightful and easy-to-make spaghetti sauce that can be frozen for future meals.
Chop the onion, garlic, and bell pepper into small pieces.
Use a sharp knife for easier chopping and to avoid bruising the vegetables.
In a large pot, heat a small amount of oil and sauté the chopped vegetables until the onion becomes translucent.
Stir frequently to prevent the garlic from burning.
Add the chopped tomatoes, oregano, basil, parsley, sugar, salt, pepper, and tomato paste to the pot. Stir well to combine.
Crush the tomatoes slightly with the spoon for a smoother sauce.
Simmer the sauce on low heat for 2-3 hours, stirring occasionally to prevent sticking.
Cover the pot partially to allow steam to escape while preventing splatters.
Let the sauce cool completely before transferring it to freezer-safe containers.
Leave some space at the top of the containers to allow for expansion during freezing.
Label the containers with the date and store them in the freezer.
Use a permanent marker to ensure the label remains legible.
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