Spaghetti Sauce Recipe

Here’s a rough estimate of what my recipe looks like:

Ingredients:

2 can tomato sauce/paste
1 can diced tomatoes
1 onion
1 green pepper
2 cloves of garlic
Italian seasoning, salt, pepper to taste
2 Tbsp brown sugar

Directions:

1. Empty cans into large pot and turn heat on low
2. Saute onions and green pepper in butter and olive oil until onions are translucent. Add garlic towards the end.
3. Add onions, green pepper, and garlic to the tomato mixture
4. Season to taste.
5. Add brown sugar.
6. Simmer until warmed through and flavors start to meld (about an hour, do not allow to burn as this will cause the sauce to be bitter)

To make with fresh tomatoes… you’ll want to peel and seed the fresh tomatoes (approximately 3 large tomatoes). Place in food processor and pulse until you reach the desired consistency for the tomatoes. I usually chop some additional tomatoes as I like my sauce a little chunky. (D does not like super chunky, so they need to be diced.)

When making for freezing purposes, I made a much larger batch and I reduce the seasoning as I have found that freezing intensifies the flavor. I hope to start canning sauce in the near future as well… This can also be done in the crockpot, but once again, be careful that you do not allow the sauce to burn.

To make a meat sauce, add browned hamburger or sausage. To make a more hearty sauce without meat, finely chop some of your favorite veggies (carrots, celery, mushrooms) and saute them with the peppers and onions.