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Fresh Tomato Spaghetti Sauce
I have tried several spaghetti
sauce recipes and have finally found one that everyone likes. I would suggest
seasoning it to your liking and have fun experimenting. This makes a very thick rich basic sauce.
;~)
4 pounds (2 1/2 quarts) tomatoes sliced in large chunks, I leave the
peel on
2 medium onions chopped
4 cloves garlic,
chopped
1/8 to 1/4 cup fresh basil, chopped
1/4 cup olive oil (I
used garlic flavored olive oil)
2 teaspoons salt
4 sprigs parsley,
chopped
1 tablespoons sugar
Heat olive oil over medium heat in a
soup pot. Add onion, basil, garlic and salt. Saute until onion is tender,
approximately 5 minutes. Add tomatoes, parsley and sugar; heat to a boil; reduce
heat and simmer, uncovered for about 2 hours, stirring often. Pour into food
processor and process until smooth. Serve over cooked spaghetti or freeze in
meal sized portions. (I used Roma tomatoes, they were very meaty with few seeds,
if you use tomatoes with allot of seeds maybe just squeeze out some of them
before cooking) This makes about 5 to 6
cups.
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