Tonight I picked enough fresh tomatoes in my garden to make spaghetti sauce to put up for the winter. My sauce is a combination of homemade and store bought components.
I start with 6 pounds of fresh very ripe tomatoes(if you don't have quite 6 pounds you can make up the difference with canned tomatoes, paste or sauce), drop them in boiling water for 3 minutes, then into a sink full of ice water. Let cool enough to handle and the skins will slip right off. Core and seed, keeping as much of the flesh as possible. Puree in the blender and pour into a large pot. Add 1 package Mrs. Wages pasta sauce seasoning mix, 1/4 cup sugar, 1/2-3/4 cup red wine, 3-4 cloves minced garlic, about 1/2 cup each chopped fresh basil and oregano, 1/2 cup minced onion, whatever else sounds good at the time and bring to a boil. Reduce heat and simmer for 25 minutes, stirring occasionally. Let cool, put 2 cups in each freezer bag and lay flat in the freezer.
Fresh, yummy, homemade spaghetti sauce all year long.
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