I used to make my homemade spaghetti sauce by doctoring up cans of paste, sauce, and crushed tomatoes. Then I discovered how easy and delicious making my own from actual scratch could be, and being told “This is seriously the best sauce I have ever eaten” was the clincher. While there is a bit more prep involved the taste more than makes up for it and once you get it going you can walk away and let it simmer for several hours with only the occasional stir. Your house will smell amazing while this homemade spaghetti sauce cooks down.
Ingredients:
- 12-15 fresh Roma tomatoes
- 5-8 mini sweet peppers
- ½ large onion
- 1 T. minced garlic
- 2 T. olive oil
- 1 T.Basil
- 1 T. Oregano
- 1 T. Parsley
- 1 tsp. alt
- 1 tsp. Black pepper
- 2 tsp. sugar
Directions:
Rough chop onions and peppers, set aside.
Bring a large pot of water to a rolling boil.
Carefully drop tomatoes into boiling water, boil for 1 minute.
Remove quickly with a slotted spoon and immediately immerse tomatoes into a large bowl of ice water. Skins will quickly and easily “wipe” right off.
You can deseed the tomatoes at this point but it is not necessary and the seeds contain many good
Drain water out of pan and place olive oil, tomatoes, onions, and peppers in the same pan over medium high heat. Bring to a boil and allow to simmer on high for about 10 minutes, stirring frequently.
Reduce heat to a low simmer, stir in basil, oregano, parsley, sugar, black pepper and salt.
Cook on low for 2-3 hours, stirring occasionally.
Use an immersion blender to get your sauce as smooth as you like it.
At this point you can add browned ground beef if you wish to turn it into a meat sauce.
This makes about 2 quarts of homemade spaghetti sauce.
You can use this sauce right away (within 7 days) or freeze it.
Print
Homemade Spaghetti Sauce
Ingredients
- 12–15 fresh Roma tomatoes
- 5–8 mini sweet peppers
- ½ large onion
- 1 T. minced garlic
- 2 T. olive oil
- 1 T.Basil
- 1 T. Oregano
- 1 T. Parsley
- 1 tsp. alt
- 1 tsp. Black pepper
- 2 tsp. sugar
Instructions
- Rough chop onions and peppers, set aside.
- Bring a large pot of water to a rolling boil.
- Carefully drop tomatoes into boiling water, boil for 1 minute.
- Remove quickly with a slotted spoon and immediately immerse tomatoes into a large bowl of ice water. Skins will quickly and easily “wipe” right off.
- You can deseed the tomatoes at this point but it is not necessary and the seeds contain many good
- Drain water out of pan and place olive oil, tomatoes, onions, and peppers in the same pan over medium high heat. Bring to a boil and allow to simmer on high for about 10 minutes, stirring frequently.
- Reduce heat to a low simmer, stir in basil, oregano, parsley, sugar, black pepper and salt.
- Cook on low for 2-3 hours, stirring occasionally.
- Use an immersion blender to get your sauce as smooth as you like it.
- Add this point you can add browned ground beef if you wish to turn it into a meat sauce.
- This makes about 2 quarts of homemade spaghetti sauce.
- You can use this sauce right away (whithin 7 days) or freeze it.
View the Recipe Index for a complete list of recipes. For the most recent vegetarian recipes posted on the blog, go here. To view all the recipes post on the blog, go here.
Have you canned this recipe? I am asking because previously The sauce has separated when processed.