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Wednesday, October 19, 2011

Spaghetti Sauce Recipe for Freezing



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We had a bunch more tomatoes ripen up so I needed to make something with them.  I decided I would make them into spaghetti sauce.  The recipe is not exact measurement but gives you a place to start.  Feel free to add or subtract your favorite spices.
2 tbsp Olive Oil
6-8 pounds of tomatoes (peeled) directions below.
6 garlic cloves minced
1 smallish onion minced
2 tbsp Italian seasoning
1 tbsp seasoned salt
1 tsp curry
1/2 tsp black pepper
1/4- 1/2 cup minced bell pepper
1. To peel the tomatoes bring a pot of water to a boil. Wash tomatoes then cut the top out of each tomato including the stem area.  I skipped this step for the little roma tomatoes.
2. Put tomatoes in the boiling water 1-2 min then remove and put in a bowl of cold water.  I did a handful of tomatoes at a time because they blanched easier, if you put them all in the pot you might have to boil longer to loosen all the skin.
3. In a large pot add your olive oil and saute the garlic, onion and bell pepper.
4. Lower the heat, you want to slow simmer the sauce.
5. Peel and add your tomatoes to the pot, takes a while to peel and add them all, so make sure to stir every once in a while.
6.Add the rest of the seasoning and stir.
7. To get the most out of the flavor simmer on low heat about 2 hours, stirring occasionally.  Test the flavor and add spices as needed.
8. If you like a chunky sauce then use a potato masher and mash everything to the consistency you like.
9. For a smoother sauce, process everything in a blender or food processor.
10. Put in freezer safe jars or containers.
11. For use, thaw in the fridge overnight and use like any other pasta sauce.

The possibilities are endless for this sauce, add meat, add other veggies, it is all up to you.  This recipe suites my tastes.

3 comments:

  1. Interesting...it would have never occurred to me to add curry to spaghetti sauce!

    ReplyDelete