Thick, delicious homemade spaghetti sauce recipe made from fresh garden tomatoes.
- 6 pounds of tomatoes, cleaned and skins removed
- 1 Tablespoon dried basil
- 1 Tablespoon dried oregano
- 1 Tablespoon sugar
- 1 teaspoon salt
- 1 green pepper, diced
- 1 yellow onion, diced
- 1 Tablespoon garlic, diced
- 1 medium zucchini, sliced
- Clean tomatoes and remove the skins.
- Add tomatoes to a large stockpot. Simmer at medium heat and add all remaining ingredients except for the zucchini. Let simmer for one hour.
- In a separate pan, heat olive oil over medium heat and saute the zucchini until golden brown. Add zucchini to tomato sauce.
- Using an immersion blender, cream the sauce until smooth or to the texture you prefer.
- Continue to simmer until desired consistency, approximately 1 – 2 hours.
Freeze the tomatoes ahead of time. Simply, cut off the tops of the fresh tomatoes after you clean them. Freeze them separately and then once frozen add to a large freezer bag. When ready to make the sauce, let thaw for 5-8 hours. The skins will slide right off! No boiling to remove the skins!
If you don’t use the freezer method above, you’ll want to get a boiling pot of water going. Add your tomatoes to a clean sink and carefully pour the boiling water over the tomatoes. Let steep for 5 minutes or until the skins start to crack. You can easily remove the skins – carefully! They will be hot.
Type of tomatoes to use. I used a combination of what was in my garden from Amish Paste tomatoes to the Big Boy variety. It truly does not matter.
- Serving Size: 1 cup
- Calories: 80
- Sugar: 11.8
- Sodium: 309.2
- Fat: .7
- Carbohydrates: 17.9
- Protein: 3.4
- Cholesterol: 0
Keywords: tomato sauce from fresh tomatoes, homemade tomato sauce