Are you prepared?
Cause you need to be.
You are about to read the best, most wonderful, mouth watering, fresh tasting, glorious spaghetti sauce recipe ever invented.
And yes it was invented. By me. On one summer afternoon when I had just finished pulling about 50 tomatoes from the vines in my garden and was craving some really good fresh tasing spaghetti sauce. So I looked at the back of a jar of Barilla tomato and basil spaghetti sauce (the only kind I used to buy) and winged my own version of it. It was such a hit that we ate it for 4 days in a row. By request from everyone in the family. The only reason it wasn't 5 days in a row is because we ran out of tomatoes.It is the most frequently requested meal in my house. To be exact "Spaghetti with your sauce on it not store bought." I made about 60 jars of it in September last year and we ran out last week.
It. Is. LOVED.
So again, I ask: Are you ready?
You may need to sit down, because it would be hard to read and write and stand at the same time. I'm all for chewing gum and walking, but add in talking...No go.
Okay, people. Here you go:
Fresh spaghetti sauce
(this recipe is for single meal, for a family of about 6)
3 small cans of plain tomato sauce
4-6 romas tomatoes (depending on size), peeld and chopped to your liking (if you want really chunky sauce- leave them big, thinner sauce chop 'em up small)
2 green onions, finely chopped
2 T olive oil
1 t. (or more if you desire) salt
1- 1 1/2 t. dried basil
1 clove garlic, pressed
Place everything in a medium sauce pan and let it simmer for about 20 minutes over medium heat. Serve over pasta with fresh (and by fresh I mean the stuff that needs to be refigerated) parmeson cheese.
Simple, yet deliscious.
TIPS:
*Just in case you don't know the easy way to peel a tomato- you boil water, put the whole tomato in there for about 1-2 minutes and then put them into cold water. The skin will sometimes split, if not then just pierce it with a sharp knife, and then the skin peels off beautifully. I usually take a strip right down the center all the way around and then to two ends will slide right off with a little pressure. (Its called slipping the skin in canning terms)
*Making large quantaties for canning is very possible. Like I mentioned, I made 60 jars last year. I go buy the 10# cans of sauce and use about 12-16 tomatoes per can (adjust the other ingedients as needed) the sauce will need to cook a littel longer, just to make sure that it is all heated evenly. I boil mine for about 40 minutes. But lower the heat to medium-low so it doesn't burn on the bottom of your pan and stir it a lot. Then you pour it into sterilized jars and give it a boil bath for 35 minutes for meduim jars, 50 minutes for large jars. You could also freeze it, but in the past when I have froozen tomato based products, it tends to get runnier than when I first cooked it and it doesn't taste as good as the jarred stuff. (If you want more details on canning it, message me and I will give you a tutorial)
*If your one of those people that like meat with your spaghett, (we are most definitly not) then I would cook your meat in another pan and add it when serving your pasta. Just because I have never cooked meat in a sauce and don't know what it could possiby do. Nuclear explosion, wise.
* I will not be reponsible for uncontrollable cravings for pasta. will not be liable for any weight gained due to constant consumption of this sauce. BUT I will gladly take cradit for having such a great recipe that it brings you to your knees. :)
Now, go my people. Enjoy some fresh pasta. Then come back and tell me what you think.
Cause you need to be.
You are about to read the best, most wonderful, mouth watering, fresh tasting, glorious spaghetti sauce recipe ever invented.
And yes it was invented. By me. On one summer afternoon when I had just finished pulling about 50 tomatoes from the vines in my garden and was craving some really good fresh tasing spaghetti sauce. So I looked at the back of a jar of Barilla tomato and basil spaghetti sauce (the only kind I used to buy) and winged my own version of it. It was such a hit that we ate it for 4 days in a row. By request from everyone in the family. The only reason it wasn't 5 days in a row is because we ran out of tomatoes.It is the most frequently requested meal in my house. To be exact "Spaghetti with your sauce on it not store bought." I made about 60 jars of it in September last year and we ran out last week.
It. Is. LOVED.
So again, I ask: Are you ready?
You may need to sit down, because it would be hard to read and write and stand at the same time. I'm all for chewing gum and walking, but add in talking...No go.
Okay, people. Here you go:
Fresh spaghetti sauce
(this recipe is for single meal, for a family of about 6)
3 small cans of plain tomato sauce
4-6 romas tomatoes (depending on size), peeld and chopped to your liking (if you want really chunky sauce- leave them big, thinner sauce chop 'em up small)
2 green onions, finely chopped
2 T olive oil
1 t. (or more if you desire) salt
1- 1 1/2 t. dried basil
1 clove garlic, pressed
Place everything in a medium sauce pan and let it simmer for about 20 minutes over medium heat. Serve over pasta with fresh (and by fresh I mean the stuff that needs to be refigerated) parmeson cheese.
Simple, yet deliscious.
TIPS:
*Just in case you don't know the easy way to peel a tomato- you boil water, put the whole tomato in there for about 1-2 minutes and then put them into cold water. The skin will sometimes split, if not then just pierce it with a sharp knife, and then the skin peels off beautifully. I usually take a strip right down the center all the way around and then to two ends will slide right off with a little pressure. (Its called slipping the skin in canning terms)
*Making large quantaties for canning is very possible. Like I mentioned, I made 60 jars last year. I go buy the 10# cans of sauce and use about 12-16 tomatoes per can (adjust the other ingedients as needed) the sauce will need to cook a littel longer, just to make sure that it is all heated evenly. I boil mine for about 40 minutes. But lower the heat to medium-low so it doesn't burn on the bottom of your pan and stir it a lot. Then you pour it into sterilized jars and give it a boil bath for 35 minutes for meduim jars, 50 minutes for large jars. You could also freeze it, but in the past when I have froozen tomato based products, it tends to get runnier than when I first cooked it and it doesn't taste as good as the jarred stuff. (If you want more details on canning it, message me and I will give you a tutorial)
*If your one of those people that like meat with your spaghett, (we are most definitly not) then I would cook your meat in another pan and add it when serving your pasta. Just because I have never cooked meat in a sauce and don't know what it could possiby do. Nuclear explosion, wise.
* I will not be reponsible for uncontrollable cravings for pasta. will not be liable for any weight gained due to constant consumption of this sauce. BUT I will gladly take cradit for having such a great recipe that it brings you to your knees. :)
Now, go my people. Enjoy some fresh pasta. Then come back and tell me what you think.
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