On a side note, I use this sauce as a reference to show how far I've come in the cooking world. There was a time when my mom slaved over this sauce for hours, only to have it ruined by me because I overheated it and burned it! I've been using this recipe for homemade sauce for about a year now, without any problems.
If you're wondering what I'm eating this pasta sauce over, it's spaghetti squash! If you haven't tried it, I suggest giving it a try since fall is here and it's squash and pumpkin season. It makes a great alternative to pasta and easily takes the flavor to any seasoning that is added to it. Keep in mind that it will be a little crunchy, but tasty in its own way.
Homemade Pasta Sauce
1 105 oz. can tomato puree
3-4 14 oz. cans of either diced tomatoes, petite diced tomatoes, crushed tomatoes, or tomato sauce *
1 6 oz. can of tomato paste
6 oz. of water
1 onion, chopped
1-2 garlic cloves; minced
1/4 – 1/2 cup sugar
1 T salt
1/2 t pepper
1/4 t baking soda
2 bay leaves
1/4 t fennel
1/4 t red pepper flakes
4 large stalks of fresh basil
4 large stalks of fresh oregano
Optional: cooked turkey meatballs or hot sausage
Directions
- Heat a large pot with olive oil
- Sauté the onion until lightly browned, about 2-3 minutes
- Add the garlic cloves and sauté until fragrant; about 2-3 minutes
- Add the tomato puree, diced tomatoes, tomato paste, and water
- Adjust the amount of sugar to add based on how acidic the tomato mixture is (add more sugar to reduce the acidic level)
- Add the salt, pepper, and baking soda
- If adding meatballs or sausage, add it now
- Bring the sauce to a boil then reduce it to a simmer and let cook for anywhere between 1-4 hours
- After the sauce has had time to simmer, add the bay leaves, fennel, red pepper flakes, basil, and oregano; adjust seasonings for personal preference
- Allow the sauce to cook for another 30 minutes before serving
Spaghetti Squash
Makes 3-5 cups (depending on the size)
Ingredients
- 1 spaghetti squash
- 1 t Italian seasoning
- Coconut oil cooking spray
- Cut the squash in half and scoop out all of the seeds
- Spray the inside of the squash with cooking spray and sprinkle on the Italian seasoning
- Place the squash halves, cut side down, into a small baking dish
- Fill the baking dish about 1/4 of the way up the squash with water
- Cover the baking dish with saran wrap
- Microwave the squash for about 12-15 minutes
- Remove from the microwave and allow to cool for several minutes
- Take a fork and scrap out the inside flesh of the squash
- Serve with pasta sauce and meatballs
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