September 10, 2012

Homemade Spaghetti Sauce

NOTES
  • It's the end of summer! Use up those tomatoes before it's too late. I made some for dinner then froze several quart-size bags for later this winter. It was DELICIOUS.
  • Recipe modified from Simply in Season Cookbook
  • Feel free to vary the amounts of herbs. I used more (probably 1 tbsp more each of fresh herbs) than what was in the original recipe.
  • To blanch tomatoes, dip whole tomatoes in boiling water for approximately 30 seconds. Remove to a large bowl of ice water to cool then remove and peel off skin. It should come off easily.
INGREDIENTS
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 3 carrots, shredded
  • 1 green pepper, chopped
  • 2 bay leaves
  • 1/4 c. chopped parsley
  • 3 tbsp fresh basil, chopped (or 3 tsp dried)
  • 2 tbsp fresh oregano, chopped (or 2 dried)
  • 1 tbsp fresh thyme (or 1 dried)
  • 6 c. peeled and chopped tomatoes (see NOTES above for directions on how to blanch). Once blanched, I used my food processor to chop them loosely. Much faster than hand chopping.
  • 1 6 oz can of tomato paste
  • salt and pepper to taste
DIRECTIONS
1. Saute onion and garlic over medium low heat until soft in 2 tbsp of olive oil.
2. Add carrots through herbs and stir well.
3. Add rest of ingredients and simmer 30 minutes. Remove bay leaf, let cool slightly and add more s & p to taste. Cool completely before freezing into quart-size ziplock bags.

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