October 13, 2010

Spaghetti Sauce

So today, I am making spaghetti sauce. Last time, I made it from fresh tomatoes, and hubby and I decided it was missing just... more seasoning. This time, I got a HUGE can of whole, peeled tomatoes from Sam's Club, and read up on how to make spaghetti sauce. And what I learned: add olive oil and as much seasoning as you want. You almost can't go overboard. So a handful of dried basil, a big handful of oregano, a small handful of ground up rosemary, 2 small onions, diced, and 3+ tbsp of minced garlic, a bunch of salt (that one you probably CAN go overboard on, but tomatoes need a lot of salt, so don't worry too much).

Hardest part? Cook FOREVER. Without the lid on is probably better - tomatoes are really juicy, and sauce isn't supposed to be. Why is this hard? You PROBABLY shouldn't leave the house while you have an active stove going. But it's a great thing to do if you're going to be baking bread on laundry day.  Yup... that's the hard part. And even the not flavorful enough sauce was delicious. Can't wait to try this batch :-D


1 comment:

Betsy said...

P.S. Tastes fabulous. Lots o' garlic :-D and tastes just like spaghetti sauce. At 4pm (7 hours on the stove) I plugged in my submersion blender and chopped up the tomato chunks - not to a super smooth consistency, but without large chunks. Ziti next week!! :-D