Spaghetti sauce

[Gardening with Rabbits]

My friend in Kansas decided to make pizza sauce today and sent her son out to get some basil. I said I am going to make spaghetti sauce. I went to the freezer, got about a gallon of tomatoes out and put them in a pot and started to thaw them. I went outside and got some oregano, went over to the basil and I have about 5 kinds, Genovese, dark purple Opal, cinammon, sweet basil and summerlong. I picked some onions. I broke off chunks of frozen tomatoes and put in the blender with onions, the basil, oregano and I chopped up garlic and some shallots. I got all the tomatoes and things blended. I put it all in the crockpot, added salt and some other seasonings. I have to put it in the blender because my son is not going to eat chunky tomatoes or onions. I was amazed. I do not really like spaghetti sauce. I made some a month or so ago and the rest of the family liked it and it was okay, but not that great, but this is I think for lunch tomorrow I will just eat some like soup without spaghetti. I just threw the stuff in and have no idea how much I used of anything.

 

[Nyboy]

Good going! I miss my mothers she would spend hours making it on Sundays

 

[canesisters]

Congrats!!!

I've got a few more tomatoes to can up this weekend.. maybe I'll try a bit of sauce this time.

 

[Jared77]

Wow nice!

 

[bj taylor]

makes me think of a wonderful old world kitchen with fabulous smells. congratulations on a great spaghetti sauce & I like how you are just able to pull from your own garden.

 

[digitS']

I knew I could smell some good cookin', GwR!

If you splash some half 'n' half in there and a shred or 2 of most any cheese - there you go! Tomato sauce becomes soup, at least to my way of thinking.

I like a soup that can make a spoon stand up but there should be some broth around to thin it down if you are thinking about floating some croutons or oyster crackers on top!

Steve

 

[Gardening with Rabbits]

I am going to try that. My DS likes tomato soup!

 

[hoodat]

I grew San Marzano tomatos for the first time this year and they cooked down into a thick sauce faster than any other paste tomatos I ever tried. They also have thick skins that make them easy to peel.; just split the skin lengthwise with a sharp knife and they roll right out. I like to can my tomato sauce plain with just bit of salt. That makes them more versatile. I can use it in soup or stew or just bring to a boil and add whatever spices I need to turn it into spaghetti or pizza sauce.

 

[digitS']

And here I thought that by making every batch different, I was making the sauce more versatile!

All I have to do is search thru the freezer for the bag with the "right" combination of seasonings/meat . . .

Well . . . maybe that isn't more versatile. Still! I don't have too much of a choice about what tomato varieties are at hand during the about weekly sauce-making I'll be into soon! (truth be known, i've never made sauce with paste tomatoes, shhhh)

Steve

 

[hoodat]

I've made some tasty sauces with ordinary tomatos but it takes a lot of simmering to thicken them. Some took up to 2 days of simmering in a crock pot. My San Marzanos were ready to can in 4 hours.