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.