Spaghetti sauce is a robust blend of tomatoes, fresh or dried Italian herbs, garlic, onions and other seasonings. If your summer garden produced an abundance of tomatoes, or if you stocked up on the vine-ripened produce at a farmer's market, use them to create delicious spaghetti sauce from scratch. You can save time in the kitchen by making several batches of spaghetti sauce at once and freezing a few to enjoy during cold winter months.
Things You'll Need
- 6 vine-ripened tomatoes
- Saucepan with lid
- 1/4 cup olive oil
- 3 cloves of minced garlic
- 1 chopped yellow onion
- Fresh, chopped basil and oregano to taste
- Salt and black pepper to taste
Score the skins of six large, vine-ripened tomatoes using a sharp knife. Place the tomatoes in a pot of boiling water for one minute. Transfer the tomatoes to a bowl of cold water to cool. Peel and dice the blanched tomatoes.
Heat 1/4 cup of olive oil in a saucepan over medium heat. Add three cloves of minced garlic and one chopped yellow onion. Saute the garlic and onion for five minutes and then add the diced tomatoes. Stir the ingredients well.
Cover the saucepan and simmer the tomato sauce for at least 30 minutes over low heat.
Add fresh, chopped basil and oregano, along with salt and ground black pepper, to taste. Stir well to blend.
Serve the sauce over cooked spaghetti noodles.