Homemade Spaghetti Sauce from Fresh Tomatoes
Servings 6
Thick, delicious homemade spaghetti sauce recipe made from fresh garden tomatoes.
Ingredients
- 6 pounds tomatoes cleaned and skins removed
- 1 Tablespoon dried basil
- 1 Tablespoon dried oregano
- 1 Tablespoon granulated sugar
- 1 teaspoon salt
- 1 green pepper diced
- 1 yellow onion diced
- 1 Tablespoon garlic diced
- 1 zucchini sliced
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1cup | Calories: 122kcal | Carbohydrates: 27g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 419mg | Potassium: 1294mg | Fiber: 7g | Sugar: 18g | Vitamin A: 3937IU | Vitamin C: 87mg | Calcium: 95mg | Iron: 2mg