I’ve been anxiously waiting the turn of our tomatoes so I could make a batch of spaghetti sauce or salsa. After a few days of rain, the tomatoes have finally started ripening and I had just enough to make my first batch of spaghetti sauce. I’d looked into a few different recipes and did mine a little different than some.
I’ll explain below what I had originally had planned then what I decided to change with my husbands input. I will say that the smell and taste of the sauce itself and the remaining juice is all my husband has talked about all day. He said I just need to make loads of sauce to freeze it was so good. Your house will smell of Italian amazingness while it all bakes in the oven.
I’ll give you the run down and then post the full recipe below! This was way easier than I thought and I can’t wait to make more!
First off, be sure to wash all your produce really good in water before getting started. All the produce I used in the sauce was from my garden minus the garlic.
Then I had my cutting board, knife, a 13×9 pan and an extra bowl to collect the seeds and the insides of the tomatoes ready. Here is where I changed gears. I cut the tops off the tomatoes and quartered them. Using a knife I stripped out the inside seeds and juice and placed in a bowl. I was going to strain the insides of the tomatoes leaving out the seeds, but after discussion with my husband we decided to just leave the seeds in and bake it with the rest of the tomatoes, because it was going to end up being blended anyway.
You’ll see below I had my discard pile, my 13×9 with the quartered tomatoes and my bowl with the seeds and and insides.
The bowl with the juices and seeds I went ahead and just dumped into the 13×9. You can do this either way. If you discard the seeds just press the tomatoes into a small strainer and pour the juices over the tomatoes. You’ll want some liquid over the tomatoes so they don’t burn to the bottom of your pan.
Next cut up a medium sized onion (I quartered my onion), 4-5 garlic cloves and a handful of basil and place on top of the tomatoes. My garlic bulb was bad so I had minced garlic in the fridge and I added roughly 2.5-3 tsp of the garlic. As for the basil, we like basil so I added a generous amount. Add as little or as much as you’d like.
Pour a generous amount of olive oil over your mixture, sprinkle a good amount of salt and pepper and then stir together.
Bake in the oven on 425 degrees for 30-40 minutes. I cooked ours about 32 minutes and it was perfect.
Once you pull it out of the oven let it cool before you place it in the food processor to blend. This is where you will want to stand over the pan and smell it non-stop because it is so amazing.
I then used a slotted spoon and scooped out the larger chunks and placed them in the food processor. I saved the remaining juice incase I needed to add more after blending for a smoother consistency, but didn’t end up needing to, so I froze the juice in a freezer container and will use in a soup sometime.
I then blended the mixture for a good amount of time until everything was pretty blended up. I took a look and once pretty smooth I added one small can of tomato paste and about a tsp or so of red wine vinegar. You can use balsamic vinegar or probably any vinegar if you wish depending on taste.
I blended again for another few minutes getting it as smooth as I could.
Once done, I let cool a bit more before I put it away. We plan on using it tomorrow so I stored it in the fridge. While I plan to make more, I will end up freezing batches in vacuum seal bags.
This was super easy, super fresh and a new favorite to make! I can’t wait to experiment more to see if I can make a few different ways.
Let me know if you make it and how it turns out!
Garden Fresh Homemade Spaghetti Sauce
(I used roughly 15 tomatoes yielding a little over 5 cups of sauce.)
15-20 Medium Sized Tomatoes
4-5 Garlic Cloves (2.5-3 tsp minced garlic)
Handful of Basil
1 Medium Onion
Red Wine Vinegar
1 Can Tomato Paste