A great spaghetti sauce recipe is one of those staple ingredients needed by every cook. There are so many uses for it, far beyond just “spaghetti.” There are so many brands that are just pour and go, but they lack that back home taste we all remember as kids. The main reason I have a garden, is to have some of those major staples like tomatoes and peppers. Growing fruits and vegetables guarantees freshness and a more organic lifestyle. Another huge benefit is the money you save in the long run. By growing them during season and canning for use during the off-season months, you can continue the savings through out the year.
Spaghetti sauce is one of those things that you can so very easily adjust to personal taste. Adding extra basil creates a sweet taste, where as adding more garlic gives it that spicy kick. Add both extra garlic and basil, and you can create a wonderful sweet and spicy flavor.
I’ve included two versions. One is for fresh produce, out of the garden or from the market. The other is for cans, dried seasonings, and other twists, aka Cupboard Version.
Spaghetti Sauce Recipe (Fresh Version)
Here is what you need:
- 6-8 tomatoes
- If you have some on hand, Add in several Cherry Tomatoes for a sweet under note
- Half of a small onion
- 4-6 cloves (more for a spicy kick, less for sweeter sauce)
- 2-3 bell peppers, any color
- 2 tablespoons extra virgin olive oil
- Several leaves of basil
- 2-3 sprigs each parsley and oregano
- salt & pepper to taste
- 2 tablespoons of tomato paste (I love using the tube version!)
Preheat your oven to 225 degrees. This is one of those recipes that bigger is better, so get out the largest cutting board you have. Start by coring all large tomatoes and slice them into wedges. If you are using cherry tomatoes, no need to core. Just cut in half. Toss all this into a large mixing bowl.
Next, slice up all you bell peppers making sure to remove the seeds. Slice down into manageable wedge pieces. Toss into mixing bowl with tomatoes. Now, peel and slice your onion in half. Take one half, wrap it or place in sealed container and save for your next recipes. Taking the half remain, slice than dice into small pieces. Toss into your large mixing bowl. Finally, skin and place your garlic cloves in the bowl as well.
Time to cook it all up:
Pour the olive oil over the ingredients in a mixing bowl, then spread all of the bowls contents onto a baking sheet. Go ahead and place the pan in your preheated oven and cook for approximately one hour. Remove from oven and place all ingredients into a large pot. Dice fresh herbs and toss into pot with salt and pepper to taste. Add in 2 tablespoons of tomato paste Using an immersion blender, at low-speed slowly blend all ingredients together. Finally, cook on low heat for another 5-10 minutes. Serve immediately or can for future us. Makes one to two servings, based on your family size.
Spaghetti Sauce Recipe (Cupboard Version):
Here’s what you need:
- (2) 14.5 oz Cans stewed or diced tomatoes
- 8 oz can tomato sauce
- 2 tablespoon tomato paste
- 1 tablespoon each Oregano, Parsley, Basil
- 1/2-1 tablespoon each Garlic Powder, Onion Powder
- 1 teaspoon each-salt and pepper
- 1 teaspoon sugar
- If you have any peppers or onions on hand, add them to your liking
In a large sauce pan, add all ingredients. You need to allow the mix to simmer on low and covered for about 15-20 minutes. Make sure to stir every 5 minutes or so.