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Seriously people, sauce in the slow cooker! Now that’s what I’m talking about! Usually in late summer I spend an entire day canning tomatoes from my garden. In addition, I also make a giant soup pot of homemade spaghetti sauce. I then freeze the sauce in dinner sized (gallon) ziploc freezer bags. A lot of work, but it’s one day for a winter’s worth of sauce.
Guess what. It never lasts until the following summer. Nope. Not once. You could say I need a bigger garden. But see, I love my garden. It’s huge. It takes up every inch of sunny space. We have a yard full of trees, so my garden occupies the area with no trees. But I like variety in my garden, so no more tomatoes. What’s a girl to do?
Make sauce in the slow cooker! Duh. Thanks to Budget Bytes I can now make delicious sauce, in my slow cooker, for pennies.
Oh, did I forget to tell you about these rolls? I use THESE rolls from Rhode’s. Pull them out of the freezer in the morning, shape them a few hours later, let them rise in the afternoon and by dinnertime we have one tasty meal!
**I used this sauce to make my delish Spinach and Meat Lasagna.
**want another Spaghetti sauce recipe? Check my friend Holly who posted her easy version today too! HERE
Ingredients
- 2- 28oz cans crushed tomatoes
- 1-6oz can tomato paste
- 1 yellow onion, diced
- 1 tsp garlic salt
- 1/2 tsp garlic powder
- 1 Tbsp dried basil
- 2 tsp dried oregano
- 1 Tbsp granulated sugar
- 1 1/2 tsp kosher salt
- 8 cranks fresh black peppercorns
- 12 frozen Rhode's white dinner rolls
- 1/2 cup butter
- 1 tsp garlic salt
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
Instructions
- For the sauce, mix all ingredients together in slow cooker. Cover, turn on low and heat for 8 hours. Serve immediately over pasta, or allow to cool and freeze in ziploc freezer bags.
- For the knots, thaw dinner rolls on parchment paper for about two hours (until no longer frozen, but not risen). Roll each roll into about a 6 inch log, tie ends into a knot. Place each knot in a buttered, 9inch round baking pan (need two). Continue until all rolls in are the pan.
- Cover rolls with plastic wrap and allow to double in size (about 3 hours).
- Melt butter. Whisk in garlic powder and garlic salt. Pour over rolls. Bake in a 350 degree oven for 15-20 minutes. Remove and sprinkle with kosher salt. Serve and enjoy.
{ 13 comments… read them below or add one }
The sauce sounds great but the garlic knots…oh my goodness, mouth is watering. I want these for breakfast!
Too funny, I posted spaghetti sauce today too! Yours sounds awesome! Especially cause it’s a slow cooker version! And the garlic knots!? DELISH!
I linked over from Flour Me With Love. Congratulations on your award! I am a new follower. Patsy
This looks amazing. I love Holly’s version as well. I must try them both. The rolls look so tasty as well.
Love how easy this is! Also, those garlic knots look fabulous.
Okay. Now I’m hungry and I want spaghetti. Love the slow cooker sauce and I could be happy just eating those rolls for dinner.
Oooh, those garlic knots look fantastic!
I think it all sounds delicious, and I want to take one of those garlic knots right now and dip it in that sauce!
Ohhhh nelly, I wish I had seen your post before I made cioppino tonight! Your garlic knots and sauce would have been a perfect accompaniment! I could eat the garlic knots for a whole meal..delicious!
I love your recipe and so did my whole family, thank you very much for sharing it.
Think I’ll make these Wednesday. It’s always a rush to get everyone fed on Halloween before Trick or Treating begins.
I’ve been looking for a good spaghetti sauce recipe! I’m definitely going to give this a try.
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yay! this recipe sounds perfect for the pasta party we have this weekend with my hubbys work. and the knots will be a huge hit with my 4 boys.
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