Kicking off 2023 with healthy, delicious soup: Sweet Potato & Carrot Soup

YUM! Barry just made this for lunch and it we both thought it was absolutely delicious . . . as in an extra helping for each of us.This healthy, perfectly flavored soup is helping us kick off the year with healthy eating. 

Sweet Potato & Carrot Soup

2 tablespoons+ avocado oil

1 large carrot, peeled and chopped

1 yellow onion, chopped

1 to 2 ribs of celery, chopped

1 red or orange pepper, chopped

2 to 3 cloves of garlic, minced

2 lbs. sweet potatoes, peeled and chopped

24 to 32 ounces broth (chicken or vegetable)

1 bay leaf

1 to 1 1/2 teaspoons smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon ground thyme

1/2 teaspoon each – salt and pepper

1. Heat oil in a large soup pot on medium heat. Add carrots, onion, celery and pepper and sauté until tender, adding garlic near the end. 
2. Add sweet potatoes, 24 ounces of broth and all seasonings. Simmer long enough to develop flavors and cook veggies. 
3. Taste and adjust seasoning. 
4. Blend the soup with a stick blender (or add cooled soup to a blender). Check consistency (we liked it creamy) adding more broth as needed. (Ours is garnished with fresh thyme leaves.

Mustard-Glazed Corned Beef with Cabbage

A great recipe for St. Pat's or anytime.The mustard glaze and roasting of the boiled corn beef adds to both the flavor and appearance of the meat. Although I cooked the corned beef in a slow cooker, it could be cooked on top of the stove for about 3 hours or until tender. Cooking the cabbage separately insures it is tender but not mushy. 

Accompaniments for  our Corned Beef and Cabbage: Oven Roasted Potatoes, Green on Green Salad and Cream Puffs for dessert.

Salad greens, broccoli florets, peans and garden-fresh chives,
served with Celery Seed Dressing

Mustard-Glazed Corned Beef with Cabbage

1 corned beef with spice packet, about 4 lbs.

1 bottle pale ale or light beer

1 1/2 cups water

1 medium onion, sliced 

2 clove garlic

2  bay leaves

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Olive oil

1 large head green cabbage, cut into wedges or chunks depending on preference

Salt and pepper as needed

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3/4 cup whole-grain mustard

1/4 cup packed light brown sugar

2 tablespoons cider vinegar

1. Place corned beef and seasoning packet in oblong slow cooker. Add the beer, onion, garlic, bay leaves, 1 1/2 cups water. Set on high and cook for 4 to 5 hours. Can be reduced to low once meat is tender and easily pierced with a fork.
   
   
   
2. When meat is tender, remove from liquid and tent. Transfer beef to a foil-lined (or silicon-lined) baking sheet; set aside.
3. To prepare mustard sauce: Combine the mustard, sugar and vinegar. 
4. About 30 minutes before serving the meat, heat a little olive oil in the bottom of a low, flat Dutch Oven or skillet. Add cabbage and sauté briefly. Add liquid leftover from the corned beef; bring to a boil, then turn to simmer, add a lid and continue to cook until cabbage is tender, about 20 minutes+. 
   
   
   
   
5. Preheat oven to 375ºF
6. Brush the beef with about 2 to 3 tablespoons of the mustard mixture and roast until the sauce has thickened and set slightly, 12 to 15 minutes. Transfer the beef to a cutting board and thinly slice. Serve with the vegetables and remaining sauce.
   
   
   

Recipe without photos . . . Mustard-Glazed Corned Beef with Cabbage

1 corned beef with spice packet, about 4 lbs.

1 bottle pale ale or light beer

1 1/2 cups water

1 medium onion, sliced 

2 clove garlic

2  bay leaves

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Olive oil

1 large head green cabbage, cut into wedges or chunks depending on preference

Salt and pepper as needed

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3/4 cup whole-grain mustard

1/4 cup packed light brown sugar

2 tablespoons cider vinegar

1. Place corned beef and seasoning packet in oblong slow cooker. Add the beer, onion, garlic, bay leaves, 1 1/2 cups water. Set on high and cook for 4 to 5 hours. Can be reduced to low once meat is tender and easily pierced with a fork.
2. When meat is tender, remove from liquid and tent. Transfer beef to a foil-lined (or silicon-lined) baking sheet; set aside.
3. To prepare mustard sauce: Combine the mustard, sugar and vinegar. 
4. About 30 minutes before serving the meat, heat a little olive oil in the bottom of a low, flat Dutch Oven or skillet. Add cabbage and sauté briefly. Add liquid leftover from the corned beef; bring to a boil, then turn to simmer, add a lid and continue to cook until cabbage is tender, about 20 minutes+.
5. Preheat oven to 375ºF
6. Brush the beef with about 2 to 3 tablespoons of the mustard mixture and roast until the sauce has thickened and set slightly, 12 to 15 minutes. Transfer the beef to a cutting board and thinly slice. Serve with the vegetables and remaining sauce.

Cabbage Roll Soup

All the delicious flavors of classic baked cabbage rolls, but so much easier. This unstuffed cabbage soup is hearty, filling and the perfect choice for a cold winter day.

I used the minimum amount of broth as we wanted more of
 a stew-like or “stoup” consistency. 

Cabbage Roll Soup    4 to 6 servings

1 pound ground sausage or ground beef 

Salt and pepper to taste

Olive oil if needed

1 onion finely diced

1/2 of a large green pepper, diced

2 teaspoons minced garlic

4 cups coarsely chopped green cabbage

2 carrots peeled & diced

4 cups beef broth or more depending on desired consistency

3 (8 oz) cans tomato sauce

1 bay leaf

3 tablespoons brown sugar

1/2 cup instant brown rice

1. Heat a large pot over medium high heat. Add the ground sausage/beef and season with salt and pepper. Cook, breaking up the meat with a spatula, until browned, approximately 4 to 5 minutes. Add a little olive oil if meat begins to stick.
2. Add the onion and pepper; cook for 2 to 3 minutes, stirring occasionally. 
   
3. Add the garlic and cook another minute.
4. Add the cabbage, carrots, beef broth, tomato sauce, , bay leaf and brown sugar to the pot. Season with salt and pepper to taste.
   
5. Bring to a simmer and cook for at least 30 minutes, adding instant rice during the last 10 to 15 minutes of cooking.  Check for seasoning and to make sure rice is tender. Remove bay leaf and discard.

Recipe without photos . . . Cabbage Roll Soup    4 to 6 servings

1 pound ground sausage or ground beef 

Olive oil if needed

salt and pepper to taste

1 onion finely diced

1/2 of a large green pepper, diced

2 teaspoons minced garlic

4 cups coarsely chopped green cabbage

2 carrots peeled & diced

4 cups beef broth or more depending on desired consistency

3 (8 oz) cans tomato sauce

1 bay leaf

3 tablespoons brown sugar

1/2 cup instant brown rice

1. Heat a large pot over medium high heat. Add the ground sausage/beef and season with salt and pepper. Cook, breaking up the meat with a spatula, until browned, approximately 4 to 5 minutes. Add a little olive oil if meat begins to stick.
2. Add the onion and pepper; cook for 2 to 3 minutes, stirring occasionally. 
3. Add the garlic and cook another minute.
4. Add the cabbage, carrots, beef broth, tomato sauce, bay leaf and brown sugar to the pot. Season with salt and pepper to taste.
5. Bring to a simmer and cook for at least 30 minutes, adding instant rice during the last 10 to 15 minutes of cooking.  Check for seasoning and to make sure rice is tender. Remove bay leaf and discard.

 

Loaded Zuppa Toscana (Tuscan Soup)

Cooler weather calls for soup in our household. This is a new recipe that my sister Marla Payne provided. It is `"M'm! M'm! Good!″ 

Loaded Zuppa Toscana (Tuscan Soup) About 10 serving 

6 slices bacon uncooked

1 lb. ground spicy Italian sausage

1 onion, diced (about 1 to 1 ½ cups)

3 carrots, diced (about. 1 ½ cups)

3 stalks celery, diced (about 1 ½ cups)

4 to 6 garlic cloves, minced

1/3 cup all-purpose flour

1 1/2 pounds/3 medium russet potatoes cut into bite size cubes

1 (15 oz) can cannellini beans rinsed and rained

1 (15 oz.) can can sweet corn rinsed and drained

1 (15 oz.) can creamed corn

4 cups low sodium chicken broth

3 cups whole milk

3 tablespoons cornstarch 

1 tablespoon Dijon mustard 

SPICES: (if in a hurry, 2 1/2 teaspoon Italian seasoning could be substituted for the parsley  basil, oregano & thyme listed below)

2 bay leaves

1 teaspoon EACH dried parsley, salt (or use fresh parsley & increase to 2 teaspoons)

1/2 teaspoon EACH dried basil, dried oregano (or use fresh herbs & double amount)

1/4 teaspoon EACH dried thyme, pepper (or use fresh herbs & double amount)

1/4 teaspoon red pepper flakes, or more to taste (optional if you like heat)

2 to 3 cups finely chopped kale with stems removed or use spinach and add later

ADD LATER:

1 to 2 cups half and half or whole milk as needed 

2 to 3 cups loosely packed fresh chopped spinach or use kale and add earlier

GARNISH: 

Remaining bacon not already added to soup

Fresh parsley

Parmesan cheese

1. Cook bacon in Dutch oven/large stock pot until crispy; remove from pot. Drain all but 2 tablespoons bacon grease or add additional olive oil to equal about 2 tablespoons.
   
2. Add onions, carrots and celery and sauté for 5 minutes over medium heat. 
   
3. Increase heat to medium high and add sausage and garlic and cook, while crumbling meat, until meat is browned, about 3 minutes. 
4. Sprinkle in flour and cook, while stirring, an additional 2 minutes.
5. Turn heat to low and stir in potatoes, cannellini beans, creamed corn and sweet corn. 
6. Add chicken broth. 
7. Whisk cornstarch with milk and add to pot. 
8. Stir in Dijon, bay leaves and all seasonings.
9. Add kale if using or wait and add spinach later.
10. Increase heat to high, cover pot and bring to a boil. Remove lid and reduce heat to a gentle simmer until potatoes are fork tender and flavors have melded, about 30+ minutes, stirring occasionally.
    
11. Stir in half and half, adding additional broth or half and half if desired for a less “chunky” soup and warm through.
12. Remove from heat and stir in spinach if using,  and half of chopped bacon.
13. Garnish individual servings with remaining bacon, fresh parsley and Parmesan cheese. 
    

Recipe without photos . . . Loaded Zuppa Toscana (Tuscan Soup) About 10 serving 

6 slices bacon uncooked

1 lb. ground spicy Italian sausage

1 onion, diced (about 1 to 1 ½ cups cup)

3 carrots, diced (about. 1 ½ cups)

3 stalks celery, diced (about 1 ½ cups)

4 to 6 garlic cloves, minced

1/3 cup all-purpose flour

1 1/2 pounds/3 medium russet potatoes cut into bite size cubes

1 (15 oz) can cannellini beans rinsed and rained

1 (15 oz.) can can sweet corn rinsed and drained

1 (15 oz.) can creamed corn

4 cups low sodium chicken broth

3 cups whole milk

3 tablespoons cornstarch 

1 tablespoon Dijon mustard 

SPICES: (if in a hurry, 2 1/2 teaspoon Italian seasoning could be substituted for the parsley  basil, oregano & thyme listed below)

2 bay leaves

1 teaspoon EACH dried parsley, salt (or use fresh parsley & increase to 2 teaspoons)

1/2 teaspoon EACH dried basil, dried oregano (or use fresh herbs & double amount)

1/4 teaspoon EACH dried thyme, pepper (or use fresh herbs & double amount)

1/4 teaspoon red pepper flakes, or more to taste (optional if you like heat)

2 to 3 cups finely chopped kale with stems removed or use spinach and add later

ADD LATER:

1 to 2 cups half and half or whole milk as needed 

2 to 3 cups loosely packed fresh chopped spinach or use kale and add earlier

GARNISH: 

Remaining bacon not already added to soup

Fresh parsley

Parmesan cheese

1. Cook bacon in Dutch oven/large stock pot until crispy; remove from pot. Drain all but 2 tablespoons bacon grease or add additional olive oil to equal about 2 tablespoons.
2. Add onions, carrots and celery and sauté for 5 minutes over medium heat. 
3. Increase heat to medium high and add sausage and garlic and cook, while crumbling meat, until meat is browned, about 3 minutes. 
4. Sprinkle in flour and cook, while stirring, an additional 2 minutes.
5. Turn heat to low and stir in potatoes, cannellini beans, creamed corn and sweet corn. 
6. Add chicken broth. 
7. Whisk cornstarch with milk and add to pot. 
8. Stir in Dijon, bay leaves and all seasonings.
9. Add kale if using or wait and add spinach later.
10. Increase heat to high, cover pot and bring to a boil. Remove lid and reduce heat to a gentle simmer until potatoes are fork tender and flavors have melded, about 30+ minutes, stirring occasionally. .
11. Stir in half and half, adding additional broth or half and half if desired for a less “chunky” soup and warm through.
12. Remove from heat and stir in spinach if using,  and half of chopped bacon.
13. Garnish individual servings with remaining bacon, fresh parsley and Parmesan cheese. 

Instant Pot Chicken Cacciatore

I said to Barry, “Did I mention I love this Instant Pot?’ “Only once or twice!” he replied. The 3-quart size is “perfect” for us and here’s the latest recipe for two; it was finished (including time when pressure builds up and is released) in just under an hour. We served it over homemade egg noodles, but any pasta works. Or, try serving it on polenta, rice or even mashed potatoes. 

 

Instant Pot Chicken Cacciatore     2 servings

2 chicken thighs 

Kosher salt and pepper to taste

Olive oil – a tablespoon on two

About 1 cup crushed tomatoes with juice

1/2 onion, diced or sliced

1/2 green bell pepper, diced

2 garlic cloves, thinly sliced 

1 teaspoon fresh or 1/2 teaspoon dried oregano

1 teaspoon fresh or 1/2 teaspoon dried parsley

1 bay leaf

! tablespoon cornstarch mixed with a little cold water to create a slurry

Chopped basil or parsley for topping

1. Season chicken with salt and pepper on both side.
2. Press sauté on the Instant Pot, add olive oil and heat; then add chicken  and brown on both sides a few minutes. Set aside.
   
3. Remove chicken; add onions and peppers. Sauté until soften and golden, 5 minutes. 
   
4. Return chicken to pot. Pour tomatoes over the chicken and vegetables, add oregano, parsley, bay leaf, salt and pepper, give it a quick stir and cover.
   
5. Cook high pressure 25 minutes; natural release.
6. Taste and adjust seasoning if needed. Then add cornstarch slurry; press sauté on the Instant Pot and let the mixture cook until tomato mixture is thickened to a gravy-like consistency.
   
7. Remove bay leaf,; garnish with basil or parsley. Serve over pasta, rice, polenta, mashed potatoes or . . .
   

Recipe without photos. . .

Instant Pot Chicken Cacciatore     2 servings

2 chicken thighs 

Kosher salt and pepper to taste

Olive oil – a tablespoon on two

About 1 cup crushed tomatoes with juice 

1/2 onion, diced or sliced

1/2 green bell pepper, diced

2 garlic cloves, thinly sliced 

1 teaspoon fresh or 1/2 teaspoon dried oregano

1 teaspoon fresh or 1/2 teaspoon dried parsley

1 bay leaf

Chopped basil or parsley for topping

1. Season chicken with salt and pepper on both side.
2. Press sauté on the Instant Pot, add olive oil and heat; then add chicken  and brown on both sides a few minutes. Set aside.
3. Remove chicken; add onions and peppers. Sauté until soften and golden, 5 minutes. 
4. Return chicken to pot. Pour tomatoes over the chicken and vegetables, add oregano, parsley, bay leaf, salt and pepper, give it a quick stir and cover.
5. Cook high pressure 25 minutes; natural release.
6. Taste and adjust seasoning if needed. Then add cornstarch slurry; press sauté on the Instant Pot and let the mixture cook until tomato mixture is thickened to a gravy-like consistency.
7. Remove bay leaf,; garnish with basil or parsley. Serve over pasta, rice, polenta, mashed potatoes or . . .

Slow Cooker Marinara Sauce

As Barry prepares the summer garden, I’m using up last summer’s frozen tomatoes. Since canning lids were not available back then we froze extra tomatoes with a few peppers and onions thrown into each bag. I dumped those thawed bags in the slow cooker with a few other ingredients, and now I have marinara ready for Cheesy Sausage Penne Casserole. 

Slow Cooker Marinara Sauce

2 (28oz.) cans crushed tomatoes or equivalent amount of frozen tomatoes 

1 6 oz. can tomato paste 

1 yellow onion 

1/2 tablespoon garlic, minced

2 whole bay leaves 

1 Tbsp dried basil +1/2 Tbsp dried oregano (or 1 1/2 Tbsp. dried Italian seasoning)

1 tablespoon brown sugar 

1 tablespoon balsamic vinegar

Salt and pepper to taste 

1. Cut the onion into a small dice and mince the garlic (or use pre-minced garlic from a jar). Place both in the slow cooker. Also add the crushed tomatoes, tomato paste, brown sugar, balsamic vinegar, bay leaves, basil, oregano, salt and pepper. Stir well to combine. If your slow cooker tends to lose moisture and dry things out, add 1/2 to 1 cup of water as well.
2. Secure the lid on your slow cooker and cook on low for 8 hours.
3. Remove the lid on the slow cooker, stir the sauce, and remove the bay leaves. Taste and adjust seasonings as needed. 

Sausage and Chicken Gumbo

 It's Fat Tuesday so gumbo is on the menu! 

Sausage and Chicken Gumbo   4 servings  

2 tablespoons+ olive oil

About 1/2 lb Andouille Smoked Rope Sausage olive oil, cut into chunks or coins

About 1/2 lb. chicken breast or thighs, boneless and cut into 1/2” pieces (or use cooked chicken and add when broth is called for in recipe)

1 medium onion, diced

2 ribs celery, diced

1/2 large green pepper diced

1 large garlic clove, minced.

2 tablespoons butter

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon Cajun seasoning

2 to 3 cups+ chicken broth

8 oz. tomatoes (canned or frozen – I used a frozen tomato mixture from our garden that included additional onions and peppers)

1 bay leaf

Cooked rice 

Green onions for garnish

1. Heat 2 tablespoons oil in Dutch oven over medium heat . Add sausage and chicken and brown (or add precooked chicken when broth is called for). Near end, add onions, celery and peppers (and more oil if needed) and sauté until  translucent  adding garlic when veggies begin to soften. Remove and set aside.
2. Add 2 tablespoons butter and melt at medium temperature. Stir flour into melted butter and continue to stir until mixture is a golden brown, add seasonings as mixture is stirred.
   
3. Slowly whisk in 2 cups broth and tomatoes; add bay leaf.
4. Add bay leaf and then cooked meats and veggies. Simmer for at least 30 minutes or for an hour or two to meld flavors. Add additional liquid as needed.
   
5. Serve with cooked rice and garnished with sliced green onions.
   

Recipe without photos . . . Sausage and Chicken Gumbo   4 servings  

2 tablespoons+ olive oil

About 1/2 lb Andouille Smoked Rope Sausage olive oil, cut into chunks or coins

About 1/2 lb. chicken breast or thighs, boneless and cut into 1/2” pieces (or use cooked chicken and add when broth is called for in recipe)

1 medium onion, diced

2 ribs celery, diced

1/2 large green pepper diced

1 large garlic clove, minced.

2 tablespoons butter

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon Cajun seasoning

2 to 3 cups+ chicken broth

8 oz. tomatoes (canned or frozen – I used a frozen tomato mixture from our garden that included additional onions and peppers)

1 bay leaf

Cooked rice 

Green onions for garnish

1. Heat 2 tablespoons oil in Dutch oven over medium heat . Add sausage and chicken and brown (or add precooked chicken when broth is called for). Near end, add onions, celery and peppers (and more oil if needed) and sauté until translucent, adding garlic when veggies begin to soften. Remove and set said.
2. Add 2 tablespoons butter and melt at medium temperature. Stir flour into melted butter and continue to stir until mixture is a golden brown, add seasonings as mixture is stirred
3. Slowly whisk in 2 cups broth and tomatoes; add bay leaf.
4. Add bay leaf and then cooked meats and veggies. Simmer for at least 30 minutes or for an hour or two to meld flavors. Add additional broth as needed.
5. Serve with cooked rice and garnished with sliced green onions.

SENATE BEAN SOUP

Our Christmas ham bone became the basis for today’s bean soup. My mom often made bean soup using with Great Northern or Navy beans. One of our earliest stoves on the farm was fueled by gas and instead of a back burner on the left side, it had a built in soup pot which Mom used to make all kinds of soups. Mom’s version of bean soup did not contain potatoes however, in later years she was fond of serving bean soup over mashed potatoes. The potato addition helps thicken the soup and adds another flavor component.                                                      

   I made Copycat Jiffy Corn Muffins to go with the bean soup.

                               

SENATE BEAN SOUP   Makes about 2 1/2 to 3 quarts

1 pound or 2 cups dry Great Northern or Navy beans*

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1 1/2 pound ham hocks or 1 meaty ham bone

1 large or 2 smaller bay leaf

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1 cup finely chopped onion

2 garlic cloves, minced

1 cup finely chopped celery

3/4 cups mashed potatoes or 1/2 cup dried mashed potato potato flakes

1/4 cup chopped fresh parsley or 2 tablespoons dried parsley

1 1/2 teaspoon salt

1 teaspoon pepper

2 teaspoons Italian seasoning, optional

1. Wash and sort beans. In a large kettle, cover beans with 6 cups hot hater. Bring to a boil; boil 2 minutes.
2. Remove from heat, cover, and let stand 1 hour.
3. Add another 1 1/2 to 2 quarts of cold water, ham bone and bay leaf. Bring to a boil; simmer 1 1/2 hours.
   
4. Stir in remaining ingredients. Simmer 20 to 30 minutes or until beans are tender. Taste and adjust seasonings as needed. 
   
5. Remove ham bone, trim off meat, return to soup.
   

Alternative: Slow cooker version: simmer all ingredients in the slow cooker for about 6 hours after completing step #1. 

* Great Northern beans are oval-shaped with a thin skin and larger overall than Navy beans. Navy beans are also oval-shaped, but they are much smaller and slightly plumper than great Northerns, with thicker skins. Great Northerns and Navy beans both possess subtle, mild flavors.

Recipe without photos . . .

SENATE BEAN SOUP   Makes about 2 1/2 to 3 quarts

1 pound or 2 cups dry Great Northern or Navy beans*

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1 1/2 pound ham hocks or 1 meaty ham bone

1 large or 2 smaller bay leaf

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1 cup finely chopped onion

2 garlic cloves, minced

1 cup finely chopped celery

3/4 cups mashed potatoes or 1/2 cup dried mashed potato potato flakes

1/4 cup chopped fresh parsley or 2 tablespoons dried parsley

1 1/2 teaspoon salt

1 teaspoon pepper

2 teaspoons Italian seasoning, optional

1. Wash and sort beans. In a large kettle, cover beans with 6 cups hot hater. Bring to a boil; boil 2 minutes.
2. Remove from heat, cover, and let stand 1 hour.
3. Add another 1 1/2 to 2 quarts of cold water, ham bone and bay leaf. Bring to a boil; simmer 1 1/2 hours.
4. Stir in remaining ingredients, Simmer 20 to 30 minutes or until beans are tender. Taste and adjust seasonings as needed. 
5. Remove ham bone, trim off meat, return to soup.

Alternative: Slow cooker version: simmer all ingredients in the slow cooker for about 6 hours after completing step #1. 

* Great Northern beans are oval-shaped with a thin skin and larger overall than Navy beans. Navy beans are also oval-shaped, but they are much smaller and slightly plumper than great Northerns, with thicker skins. Great Northerns and Navy beans both possess subtle, mild flavors.

Garden-style Spaghetti Sauce

From tomato to sauce! Used excess garden tomatoes and green peppers, along with fresh herbs to make homemade spaghetti sauce that I then added to browned ground beef and sautéed mushrooms. 

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

1. 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.
   
   
   
   
2. Transfer to a colander and rinse with cold water. Cool slightly and slip skins off tomatoes.
   
3. Cut tomatoes in half, remove any remaining cores and most of the seeds. Cut tomatoes into chunks and place in a bowl.
4. 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.
   
   
   
   
5. Add tomatoes and any juice that has accumulated to the Dutch oven. Add tomato paste, Italian seasoning, sugar, salt, pepper and tomato paste. 
   
6. 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. 
   
7. 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

1. 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.
2. Transfer to a colander and rinse with cold water. Cool slightly and slip skins off tomatoes.
3. Cut tomatoes in half, remove any remaining cores and most of the seeds. Cut tomatoes into chunks and place in a bowl.
4. 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.
5. Add tomatoes and any juice that has accumulated to the Dutch oven. Add tomato paste, Italian seasoning, sugar, salt, pepper and tomato paste. 
6. 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. 
7. Remove bay leaf before using.