To Die For Homemade Spaghetti Sauce

• 2 green bell peppers, chopped
• 3 lg. onions, chopped
• 6 cloves garlic, minced
• 1/2 c. olive oil
• 4 qts. fresh tomatoes, chopped
• 2 T. dried oregano
• 2 T. dried basil
• 1/2 c. fresh parsley, chopped
• 1/4 c. honey
• 2 T. salt
• 1-1/2 tsp. pepper
• 6 oz. tomato paste (more or less)

Saute the following in a slow cooker set on high until the onion is transparent: green peppers, onions, garlic and oil. Then, add the following and allow it to cook on low for 5 hours: chopped tomatoes, oregano, basil, parsley, salt & pepper and the honey. Stir once or twice during cooking time.

Allow the sauce to cool before ladling it into freezer containers. When ready to use, after thawing, stir in some tomato paste and simmer for a few minutes.  The amount of tomato paste will depend upon how much sauce you divide among your freezer containers, and how thick you like your sauce. Use a few tablespoons full, up to a full 6 oz. can.