Spaghetti sauce…from scratch?

Homemade Spaghetti Sauce

All summer long, I anxiously awaited August, when the Roma tomato plant in our garden would hit its prime. Unfortunately, my puppy decided to eat the tomatoes about as quickly as they were produced; she begged to go outside and slunk off to the garden conspicuously. Thanks to her, there weren’t enough tomatoes to make sauce by the time I left for school. But thanks to my mom, there were plenty of Romas when I returned for fall break; she froze them to make sauce.

Find the recipe below.

-2 1/2 pounds fresh roma tomatoes

-2 six ounce cans of tomato paste

-1/4 finely chopped red pepper

-2 finely chopped carrots

-3 cloves finely chopped garlic

-1 1/2 tablespoons sugar

-Freshly chopped basil, oregano and parsley

-Minced onion or freshly sauteed onion

-Salt and pepper to taste


1 – Drop tomatoes in boiling water. Skin tomatoes and remove stems and core. Place whole tomatoes in pot and cook on low for two hours.

2 – Place cooked tomatoes in food processor and pulse until thoroughly blended.

3 – Add tomato paste, herbs, carrots and red pepper.

4 – Simmer on low overnight.

5 – Serve with fresh pasta, meatballs and parmesan cheese.

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