Savory Garden Spaghetti Sauce

  Straight from the garden to your stock pot, bet you’ll never want to eat jarred spaghetti sauce again!

  A big thank you to Connie for inspiring this dish by posting photos of hers simmering on the stove on Facebook! I don’t know why I haven’t thought to try this before.  I took careful notes while I made our sauce, but you change the proportions per your families taste buds!

Savory Garden Spaghetti Sauce

{click title to print}

Garden Spaghetti Sauce text

Ingredients

  • 30 whole Medium Tomatoes (more Or Less Depending On The Size)
  • 2 whole Peppers, Any Color
  • 8 ounces, weight Mushrooms (optional)
  • 3 whole Onions, White Or Yellow
  • 3 Tablespoons Butter
  • 24 cloves Of Peeled Garlic
  • 2+ T. each total, divided use, of Oregano, Rosemary, Parsley (fresh If You Have It, Dried If You Don’t!)
  • 2 pinches of Thyme
  • Kosher Salt & Cracked Pepper, to taste
  • 20 leaves Of Fresh Basil (more To Taste)

Wash and rough chop all veggies. Saute onion pieces in butter in the bottom of a large stock pot, add in garlic cloves and mushrooms, saute a few minutes more. Add in all veggies. Season WELL with all listed seasonings, per your taste buds. Simmer on the stove, covered, for 45 minutes.
Stir and continue to simmer, uncovered, for 5-7 hours. {Your house is going to smell AMAAAAZING!!!}
Right before serving, throw in fresh basil, and blend with an immersion blender.  You will want to taste and check seasonings. I was surprised how much I needed to add again at this point.
{The tomatoes really bland everything down}
Serve hot and fresh over pasta or place in jars, 3/4 full, cool and freeze.

Enjoy with a salad and bread sticks!

~T

 

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