Mama Mia! It's Spaghetti Sauce!

I spent an afternoon this week chopping, mixing and cooking a big batch of homemade spaghetti sauce to freeze for the winter (while doing so, make sure to play your favorite international music -- or some Jimmy Buffet will do). It's a great time to do it with the fresh tomatoes available.  It's basically tomatoes, onion, garlic, tomato paste, water and Italian spices (the recipe calls for mushrooms or black olives, which I omitted -- I might include one of those next time). The key is to let it simmer on the stove awhile.  I'm already enjoying it -- it's very chunky -- and healthy! Just the way I like it.



Use fresh homegrown or farmstand tomatoes, if possible!

Let it simmer for a long time on the stove.  Mmmmmm . . .



It's wonderful with a little parmesan cheese. Buon Appetito!



Here's the recipe:

Fresh Tomato Spaghetti Sauce

1 c. finely chopped onion

2 cloves garlic, minced

2 T. cooking oil

2 lbs. tomatoes, diced

1 6 oz. can tomato paste

1 T. sugar

2 t. instant beef bouillon granules

1 t. oregano

1/2 t. basil

1 large bay leaf

1/2 t. salt

1/4 t. pepper

1 1/2 c. water

1 4 oz. can mushrooms or black olives

You may double or triple this recipe.

Cook onion and garlic in oil.  Add remaining ingredients except for mushrooms/olives.

Bring to a boil.  Reduce heat and simmer, uncovered, for 75 to 90 min (or longer)

stirring occasionally.  Remove bay leaf.  Add mushrooms/olives and simmer to desired

consistency, 15 to 60 min (or longer).

If divided and frozen, add heaping tablespoon of tomato paste when thawed

for serving to re-thicken sauce.

Sauce may be frozen in ziploc bags.

For life is what you make it.  So make it good!