Yesterday I made some delicious spaghetti sauce from my garden tomatoes, and I thought I’d share the recipe. This batch I made specifically to freeze, which I did in quart-size zipper seal bags, 3 cups of sauce per bag.
Remove them with a slotted spoon and drop them into a sink full of cold water until they are cool enough to handle.
If you have lots of tomatoes to peel, just keep using the same hot water for all of them. This works because the layer of tomato underneath the skin cooks and softens, loosening the skin so it should slip right off. If the tomatoes are a little under-ripe they will not peel as easily.
Time: 1 to 1 1/2 hours prep, 1 to 4 hours cooking
- 1 teaspoon olive oil
- 1 large onion, chopped
- 9 cups peeled, chopped tomatoes (about 20-22 small to medium tomatoes)
- 2 – 6oz cans tomato paste
- 1 1/2 teaspoons garlic powder
- 4 teaspoons dried basil (1 tablespoon + 1 teaspoon)
- 5 teaspoons dried oregano (1 tablespoon + 2 teaspoons)
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons sugar
In a large dutch oven or soup pot cook the onion in the oil until tender and translucent.
Add all the remaining ingredients, stirring the paste in very thoroughly to ensure there are no lumps.
Bring to a boil and reduce heat to low or medium-low. Maintain a steady simmer for 1 to 4 hours, as desired, stirring occasionally to keep it from browning on the bottom. As it cooks the flavors will incorporate more evenly and the tomatoes will sweeten. They should also break down somewhat during the cooking process, and the sauce will look like a chunky store-bought sauce.
If you want, you can mix everything up in a crock pot and cook it there, omitting the oil and the saute step. You’d want to cook it 6-8 hours that way.
If the sauce is thinner than desired, add more tomato paste. I used ‘roma’, ‘early girl’, and ‘better boy’ tomatoes and the 2 cans were just right, but the thickness of the sauce could change a lot based on what type of tomatoes are used.
Serve immediately or cool and freeze for later.
Let me know what you think!