Friday, October 21, 2011

Here is the spaghetti sauce recipe

Last weekend we were given a gift of tomato slices and couldn't decide how to use them. 

Thanks, Billy and Lisa!

After my munching on a stack of slices, I made a comment: "Hey, Kevin lets make Spaghetti Sauce".

Kevin had found a recipe that was one of the most simple ones I had ever seen.  Yesterday for lunch I had this sauce with some Cheese Tortellini. 

After having Mom's sauce when I was growing up and some rather excellent sauces from my Aunt Betty, I ahve to say this is pretty good.   In fact, it's well worth the try. 

Very simple recipe.  We pureed the tomato slices in the cuisinart, then basically dumped all the ingredients into the big pot (TM) and allowed it to simmer on the stove until it was the required thickness.

It made my house smell like ... well my childhood basically. 

We will have this one again, especially if we find ourselves swimming in slices of tomato.  You can't fight a good and easy vegetarian sauce!

I don't think there are any tricks in this recipe at all, just use good quality ingredients and have fun.  It made around 80 ounces of sauce for the 4 pounds of tomato we had.  Yes, the recipe calls for 5 pounds, and we played with the quantities some. 

Remember, a good spaghetti sauce is an "organic thing".  It will change and grow with you as your tastes change.  Absolutely tweak the recipe to your tastes, but here are the basics:

5 lbs tomatoes
1 1/2 cups water
1/4 cup extra virgin olive oil
3 cloves garlic
2 tsp basil
2 tsp parsley flakes
1 tsp oregano
1 large can crushed tomatoes with basil
1 onion chopped fine
1 tablespoon sugar
1/4 tsp crushed red pepper
salt and pepper to taste

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