I love tomato sauce on my spaghetti, but I never thought to make my own until I tried Jessica’s homemade recipe this past week. It was absolutely delicious! Only a few days later I stopped at a small farmer’s market and bought a huge basket of tomatoes to make and freeze my own.
Almost all of the ingredients we used are pictured to the left except for the fresh parsley. We also used a LOT more tomatoes than this picture shows- probably close to 60 actually. But 10-20 is a good start for a large batch.
We washed and diced the tomatoes in batches of approximately 20, making sure to remove any bad spots as we went along. We then tossed them into a big pot; mashing them slightly. Next, we stirred in 1 can each of organic tomato paste and tomato sauce. We then added in some organic red wine and heated up the mixture slowly.
While the tomatoes were heating, we chopped garlic (1 whole head) and about 1/4-1/2 of a large onion and sauteed the pieces in olive oil before adding them to the pot. It was all a matter of seasoning and taste-testing from that point on (but don’t let these quick instructions fool you though- the whole process takes quite a long time!).
We added chopped fresh parsley and then dried spices including basil, Italian seasoning, sea salt, pepper, garlic salt, roasted red pepper, and oregano until we had a delicious concoction.
We carefully spooned the tomato sauce into both freezer bags and freezer safe jars so that we can enjoy it throughout winter when the fresh tomatoes of summer are long gone. Remember if you try this recipe, you can modify and make it your own- the taste and thickness are yours to choose based on your favorite seasonings. Enjoy!