Fresh spaghetti sauce made from my own tomatoes! I'd venture to say it doesn't get any better than this. This is so easy to do! I don't blanch and peel the tomatoes and I don't seed them. I rather like the pop of a seed every now and then and I think the skins add nutrients. It makes it a much less daunting process when you don't have to take those steps.
- 28 oz. of Tomatoes (I have a scale, but you can wing it. Add what looks like a large can of tomatoes. I used such a hodge podge of tomatoes that it's hard to tell you how many I used; hence, the precise measurement)
- garlic to taste (a couple cloves, chopped)
- 1 Tbsp. Sugar
- 1 tsp. salt
- Roughly cut up the tomatoes and add to blender with a handful of fresh basil. Blend until pretty smooth, or leave it chunky of you like more of a garden sauce
- Pour into a saucepan with other ingredients and cook over medium heat (a good simmer) until it reduces by about half (or as thick as you'd like)
- Add tomato paste if you need it thicker and if you need to speed up the process. I cooked mine down for about an hour. The house smelled soooooo good!
- Eat it right away or freeze it or can it.