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Saturday, September 17, 2011

Homemade Spaghetti Sauce

What do you do when you have a ton of very ripe tomatoes?  Make sauce, of course!

There are so many variations on how to make sauce.  The possibilities are endless.  Here's what I normally do when I make sauce:
  • Wash tomatoes and cut into halves or quarters, removing the hard stem connection part from the top.  Use enough tomatoes to fill a large saucepan, as they will cook down by a lot.
  • Put into a pot with some olive oil, and cook on medium heat, until they have cooked down.  This will take about 15-20 minutes.  Stir and mash the tomatoes occasionally while cooking.
  • Puree the cooked tomatoes with a hand blender until the desired consistency is reached.  Add in a teaspoon of baking soda to reduce the acidity, if desired.
  • Add in a few teaspoons of minced garlic, a few teaspoons of capers, 1/2 tsp onion powder, 1/4 cup red wine and hand full of fresh basil.  
  • Using the immersion blender again, pulse a few times to chop up the basil into smaller pieces. 
  • Continue cooking until the desired thickness is achieved.
This will store in your refrigerator for at least a week.

1 comment:

  1. Yum!! Try adding a pinch or two of nutmeg to your sauce at end. I got this tip from "Animal Vegetable Miracle" and it's a delicious "secret" ingredient. If my tomato sauce are a tad bit bitter or bland after I make my sauce, I add a tiny bit of honey. Got that trick from Taylor Laurence (sp?) on Food Network. Or was it Jamie Oliver? I think Laurence.

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