Garden Fresh Spaghetti Sauce
lottie last edited by
5 pounds of fresh tomatoes, peeled and seeded (to peel, cut a small "x" on the top and drop in to boiling water for 10 seconds and drop in to an ice bath. Skin will easily peel off)
¼ cup olive oil (or your oil of choice)
3 medium onions, diced
8 cloves of fresh garlic (+/- based on your taste), finely minced
⅓ cup fresh basil leaves, finely chopped
1 sprig of fresh thyme leaves (or ½ tsp dried)
1 sprig of fresh oregano (or 1 teaspoon dried oregano)
2 bay leaves (remove when done)
2 sprigs of parsley (or 1 tsp dried)
1 teaspoon sea salt
1 carrot (1/2 should be grated and added to sauce, the other half should be added at the end of cooking and then removed)
More veggies of your choosing...mushrooms, bell peppers, etc...
1 tablespoon honey (sugar, agave nectar, or your sweetener of choice)
Pour the oil into a large stockpot over medium heat. Add onions, garlic, grated carrots and other veggies. Saute for 6-8 minutes or until onions are translucent and tender.
Add tomatoes, chopped basil leaves, oregano, thyme bay leaves, parsley and sea salt. Simmer on low heat for 2-3 hours or until cooked down and starting to darken.
Add carrot piece for the last 30 minutes to absorb acidity.
Remove sprigs of herbs and piece of carrot.
Optional: Use an immersion blender to puree sauce until smooth (for a thicker sauce, skip this step.
Use fresh or store in the fridge up to 1 week, or can it according to your canning instructions for tomato products.