With a ton of fresh produce, there is only one thing to make right? Some bread-dunkin', pasta slathered, drink yourself silly red sauce. Or spaghetti sauce. Or gravy. Whatever you like to call it.
Problem is until last week, I had never made homemade spaghetti sauce with fresh tomatoes. I usually just make my beef and mushroom ragu (which is equally easy). So, I sought some help from Steph over at Been There, Baked That. She had a recipe for freezer spaghetti sauce that didn't require canning.
Whoo-ho! Canning and I haven't become the best of friends yet, so I was game with her recipe.
This recipe didn't call to soak the tomatoes to get the skin off, but I did take that additional step. I think it is all about preference - you either like the skin or you don't. I'm somewhere in between.
Freezer Spaghetti Sauce
adapted from Been There, Baked That
4 garlic cloves
1 green pepper
1/2 c. olive oil
16 c. chopped tomatoes (skins removed, optional)
handful of each freshly chopped herbs(basil, parsley, oregano)
1/4 c. sugar
2 T. salt
3/4 t. pepper
Saute onion, garlic and pepper in olive oil. In a large pot place tomatoes, cover with water and simmer with lid on, about 15 minutes, until softened and skins peel off easily.
Transfer onion, garlic, pepper mixture into a large slow cooker. Add in remaining ingredients - tomatoes (crushed), spices and herbs. Cook on low for 3 hours, stirring frequently.
Allow to cool and pour into freezer containers. Freeze. Makes 3 quarts.
*When ready to serve, thaw and mix with 6 oz. of tomato paste, if you'd like a thicker consistency. If not, leave out.
Well, one quart of this sauce didn't make it a week in the freezer. Since it was a little chunky after it thawed, I threw it in the blender and created this fantastic marinara.
So last night, while the husband bathed one little cherub and the other one sat at my feet attempting to put together a puzzle, I made this Garden Lasagna. It is sitting in the fridge right now and I cannot wait to throw it in the oven tonight for dinner. Recipe to come. Stay tuned!