This recipe could easily be increased and extra sauce could be frozen or canned.
Garden-style Spaghetti Sauce Makes about about 3 1/2 pints
1 quart tomatoes
2 to 3 tablespoons olive oil
1 yellow or white onion, diced
1/2 green pepper, diced
1 clove garlic, minced
1 tablespoon chopped fresh oregano,
1 tablespoon chopped fresh basil
1/2 tablespoon chopped fresh rosemary, chopped
1 bay leaf
1/2 tablespoon Italian seasoning
1/8 teaspoon crushed red pepper flakes
1 to 2 tablespoons granulated sugar
1/2 tablespoons salt
1 teaspoon black pepper
4 to 6 ounces tomato paste
- Core tomatoes and cut an X in the bottom of each. Drop into boiling water and blanch a few minutes just until tomato skins start to peel.
- Transfer to a colander and rinse with cold water. Cool slightly and slip skins off tomatoes.
- Cut tomatoes in half, remove any remaining cores and most of the seeds. Cut tomatoes into chunks and place in a bowl.
- Meanwhile, heat olive oil in a medium-sized Dutch oven on saucepan. Add onions and peppers and cook on medium heat until transulent; add garlic, fresh herbs and bay leaf about halfway through cooking.
- Add tomatoes and any juice that has accumulated to the Dutch oven. Add tomato paste, Italian seasoning, sugar, salt, pepper and tomato paste.
- Bring to a boil, reduce heat and simmer for at least an hour while sauce thickens and flavors meld; stir occasionally. Leave lid off for until sauce begins to thicken and then add as sauce continues to simmer Alternative– once sauce begins to thicken, it could be transferred to a slow cooker set on low. Taste and adjust seasonings as desired.
- Remove bay leaf before using.
We added browned ground beef and sautéed mushrooms to the spaghetti sauce and then served it over baked spaghetti squash.
Recipe without photos . . .
Garden-style Spaghetti Sauce Makes about about 3 1/2 pints
1 quart tomatoes
2 to 3 tablespoons olive oil
1 yellow or white onion, diced
1/2 green pepper, diced
1 clove garlic, minced
1 tablespoon chopped fresh oregano,
1 tablespoon chopped fresh basil
1/2 tablespoon chopped fresh rosemary, chopped
1 bay leaf
1/2 tablespoon Italian seasoning
1/8 teaspoon crushed red pepper flakes
1 to 2 tablespoons granulated sugar
1/2 tablespoons salt
1 teaspoon black pepper
4 to 6 ounces tomato paste
- Core tomatoes and cut an X in the bottom of each. Drop into boiling water and blanch a few minutes just until tomato skins start to peel.
- Transfer to a colander and rinse with cold water. Cool slightly and slip skins off tomatoes.
- Cut tomatoes in half, remove any remaining cores and most of the seeds. Cut tomatoes into chunks and place in a bowl.
- Meanwhile, heat olive oil in a medium-sized Dutch oven on saucepan. Add onions and peppers and cook on medium heat until transulent; add garlic, fresh herbs and bay leaf about halfway through cooking.
- Add tomatoes and any juice that has accumulated to the Dutch oven. Add tomato paste, Italian seasoning, sugar, salt, pepper and tomato paste.
- Bring to a boil, reduce heat and simmer for at least an hour while sauce thickens and flavors meld; stir occasionally. Leave lid off for until sauce begins to thicken and then add as sauce continues to simmer Alternative– once sauce begins to thicken, it could be transferred to a slow cooker set on low. Taste and adjust seasonings as desired.
- Remove bay leaf before using.
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