Fixing grits
Africa-inspired Greens and Sweet Potato Soup

Homemade Spaghetti Sauce

Black krim
It's easy! I have never liked spaghetti sauce from a jar and have prided myself in making it from my mother's recipe (from a box of Mueller's) - which called for cans of tomato and tomato paste. The only time I ever made sauce from my own tomatoes was from ones I had canned! 

While on vacation, I was inspired by a recipe I'd saved to Pinterst for tomato soup made from roasted tomatoes (it was delicious). John noticed that with a few changed it might make a good sauce. He was right. 

There are already lots of hothouse tomatoes at the farmers market. Soon there will be many more - from our own garden too. 


10 plum tomatoes, halved 
5 cloves garlic, peeled and whole
one large onion
2 tablespoons olive oil
2 teaspoons dried oregano
2 teaspoons dried basil
1 tablespoon honey
a pinch of hot pepper flakes
salt and pepper to taste

First, roast the tomatoes and garlic. Place them on a lightly-oiled or parchment paper-lined baking sheet and bake at 350 for 30 minutes. Meanwhile, sauté onions in a dutch oven or large pot with olive oil, adding oregano and basil as onions become translucent. When tomatoes are done, whirl them in a blender, then pour into pot with onions.  Add honey and hot pepper flakes. Bring to a boil, then simmer for 30 minutes to two hours, adding a little water if it becomes too thick (we didn't need to). Salt and pepper before serving.

This made four large servings for people who like spaghetti a lot.  


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