I am not judging all you moms out there who don’t have time to make gourmet meals everyday – who does? But it came to my realization this week that many don’t realize just how easy it is to make your own spaghetti sauce – that is WAY better tasting than anything out of a jar. Plus, you can make a huge pot and freeze/can your own sauce to use later. I told a mom I was making my own and she looked at me like I was trying to be Betty Crocker – really it isn’t that much work at all. And, it’s like those crazy crock pot freezer meals going around – freeze some for later.
What’s in season:
Last week I encouraged you to test your skills on Butternut Squash. But, it’s also tomato season – heirlooms have some serious flavor to add to the pot. PLUS garlic is easily found in abundance right now. We picked up some German white and Spanish Rioja at the Garlic Fest up in Hudson Valley a couple weeks ago, so I knew this was the best way to use it up!
It only takes a few ingredients – let it simmer on the stove for an hour or two and you’ll never look back!
One Large Pot of Homemade Spaghetti Sauce Recipe:
- 6-7 large beefsteak or heirloom tomatoes (mix ’em up for more flavor!)
- 3-4 large garlic cloves. It depends on how much you like garlic. I use about 3 large white and two small rioja
- 1/2 yellow onion or shallots if you have them!
- 1 tablespoon dried oregano
- 1/2 cup water
- salt and pepper to taste
1. Chop up all the tomatoes, garlic, onion/shallots and throw into a large pot. Add water and oregano, and salt and pepper.
2. Bring to a simmer on medium-high heat, constantly stirring for about 5 minutes.
3. Immediately turn to low/simmer. Stir every 5 minutes for at least an hour.
4. Ready to serve! Or, place in glass jars to cool and then freeze. WARNING – do NOT place hot sauce in the freezer, let it sit out until it reaches room temperature.