Ingredients
Scale
- 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.
