I'm convinced that this time of year there are two types of people: those who are overwhelmed by the number of tomatoes their garden has produced and, those who are the recipients of surplus tomatoes.

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I seem to have fallen in the recipient category this year as the fruits of our labor-only produced one, absolutely round tomato. Our friends though? They've been overrun with tomatoes this year and have been happy to give them away by the bushel.

I found myself staring at two bushels of tomatoes on my kitchen counter baffled by what I was going to make with them because several had started to go bad but there was enough good left to use and anyway, I hate to waste food. I decided to make spaghetti sauce, but in the slow cooker rather than the traditional way on the stovetop because it's been too hot to add to the heat in the house.

If you're looking for the most simple way to make fresh spaghetti sauce (that comes out perfect every time). I'm your girl. You're going to love this.

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