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Spaghetti Sauce Recipe

post #1 of 4
Thread Starter 

I'm looking for a good spaghetti sauce recipe. Ideally it would be made only of whole foods (nothing canned/jarred) though I hope that's not cost prohibitive. Something I can freeze (or someday, when I learn how, can.)

 

Any good recipes out there? Please include your recipes even if it's got canned ingredients because I might always be able to adjust the ingredients or I may decide I have to stick with canned ingredients for cost purposes.

post #2 of 4

I don't have a recipe per se, but a style/technique

 

First I steam or boil or roast

onions

garlic

carrots

spinach

peppers 

 

then a puree those ingrediants

 

I add tomatoes (usually whole canned, but fresh works too)

and sometimes tomato paste (also canned but can leave out)

salt

pepper

basil

oregano

 

cook it for a while until is reduces some

viola!

 

I puree those first veggies as a way to add extra veggies and flavor without "chunky" sauce which is not popular with my kid.

post #3 of 4

i saute onions and garlic in olive oil, then add veggies such as:

chopped peppers

shredded carrot

shredded zucchini

sliced mushrooms

or whatever else i have around

then i add chopped tomatoes until it reaches about 2/3 of the way up the pot.

i add a spoonful of honey or molasses, and salt, pepper, oregano, parsley, and whatever other herbs/spices to taste

 

i let it cook down to desired thickness, then can.

 

i have a very eaasy canning method:

boil jars in a big pot.

keep them in a 250 degree oven while preparing the sauce.

take jars out of the oven 2 or 3 at a time.

add a spoon of salt, and a slosh of lemon juice to each jar.

fill jars to within 1/2 inch of top with tomato sauce (sauce must be boiling hot)

put the lid on, and tighten screw cap

turn jar upside down.

start next batch.

 

when all of the jars have cooled, i turn them rightside up and make sure they have sealed properly.

if not, i pour the sauce back in the pot, resterilize the jar, and start again with a new lid.

 

it is so easy, and i have had the sauce last at least 6 months on the shelf.

post #4 of 4
Thread Starter 

Thanks for the ideas. This sounds easier than I'd thought. I bought some tomatoes and will just throw the ingredients in the pot tomorrow and see what happens.

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