Monday, August 28, 2017
This year's harvest has gone mostly to spaghetti sauce - we've gotten 15 pints so far. I had two that didn't seal, so they went to lovely versions of eggplant lasagna and zucchini lasagna. So. Good.
Here's my recipe for sauce.
Here's a link to a previous post with a bunch of other tomato sauce-y recipes, too!
Robin's Spaghetti Sauce
canned tomatoes or fresh tomatoes
dried basil, oregano, thyme and parsley.
Here's my approach to spaghetti sauce. It's not really a recipe, but more of a process. I don't measure. It's always fantastic. It's always easy. In fact, Claire has taken over making this sauce and hers is even better. [She won't tell me her secret.]
1. Slice up some onions and garlic and saute them in olive oil and butter until transparent.
2. Open a couple of jars of tomatoes or tomasqua and dump it in with the onions. OR roughly cut up the fresh tomatoes you have on hand. Or both.
3. Cook it down, down, down until it's the consistency you want.
4. Add dried oregano [plenty], salt [to taste], basil [plenty], thyme [generous pinch], and parsley [generous pinch]. Stir it well.
5. Grind it all up in the blender to pulverize the skins and vegetable chunks. My crew prefers smooth sauce.
For canning: put into clean jars and cover with clean lids and rings. Process according to instructions in the Ball Blue Book [link in the book list on the sidebar] or another reputable canning instruction source, such as the National Center for Home Food Preservation [link in sidebar].
If you want to make a meat sauce, then cook up some ground beef or sausage until it's crumbly and crispy, then add it to the sauce. [Note: I do not can meat sauce.]