Homemade spaghetti sauce is so easy to make in the slow cooker with a few pantry staples that you can make it fresh anytime you're in the mood for a big plate of pasta. Sprinkle some parmesan on top and you have a budget friendly kid-approved dinner!
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.
Notes
If using fresh tomatoes, peel them first. You will need approximately 12-16 whole roma tomatoes, depending on the size.
Any sauce you don’t eat right away keeps well in a covered container in the fridge for about a week.
It freezes beautifully, too. Transfer the cooled sauce to freezer safe bags and store in the freezer for up to six months.