Sunday, January 17, 2010

Spaghetti Sauce

Two disclaimers:
1) I make enough tomato sauce to freeze. You may want to cut the recipe in half.
2) I hardly ever measure anything, so this is best guesstimate.

6 lbs Whole peeled tomatoes
3 15oz cans tomato paste
2 large onions, diced
1 T Minced garlic
½ T Ground oregano
½ T Leaf oregano
¼ tsp Cayenne pepper
¼ tsp Sage
½ tsp Seasoned salt
½ tsp Seasoned pepper
1 tsp Thyme
1 tsp Marjoram
1 T Sweet leaf basil
1 T Garlic salt
2 T Garlic powder
2 T Parsley
½ T Italian seasoning
½ tsp Paprika
¼ tsp Black pepper
¼ c Brown sugar
Dash Worcestershire sauce

Puree the tomatoes in a blender until smooth. Cook the tomatoes over medium high heat until foam begins to form on the top. Skim it off, otherwise your sauce can become bitter. Once the foam stops forming, add the tomato paste and stir it well. Bring it to a low boil over medium-high heat and turn the sauce down to medium-low. Add the onions, garlic and other spices at this time. Stir occasionally and let it simmer over low heat for 4-6 hours. You can add the meatballs to the sauce at any time.  

Some variations:
adding diced tomatoes for more texture
adding diced green peppers
adding chopped mushrooms
adding a cup of broth or drippings from the meatballs for additional beef flavor
adding two pounds of cooked Italian sausage or ground beef

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