Today is a first! I made my own spaghetti sauce from scratch! With vegetables all from my own garden too, so I get extra points for that 🙂
Honestly, growing up I would not eat any sauce but Ragu. I remember my mom giving up making sauce from scratch thanks to my refusal to eat it. Yep, my kids probably got their weird eating issues from me. I was against chunks and any sign of vegetables lurking in there. I even remember occasions of eating at friend’s homes and the horror of being served spaghetti sauce that was not Ragu! And not only was it not Ragu, it always had mushrooms in it! Fungus! My mother told me I had to eat what I was served to be polite so I secretly picked out mushrooms and vegetable chunks. To this day, I don’t do mushrooms!
We grew a lot of tomatoes this year! So, it made sense to try to make them into sauce since there was no way we could eat this many!
- 12 ripe tomatoes, chopped
- 1 medium onion, chopped
- 1 green pepper, chopped
- 1 tbls garlic powder or 2 chopped garlic cloves
- 1 tsp fresh rosemary
- 1 tsp chopped basil
- 2 tsp salt
- 1/2 tsp pepper
- 2 drops Oregano essential oil
- 1 drop Basil essential oil
- 1 drop Rosemary essential oil
- 1 tbls olive oil
In a large pot, combine all the ingredients. Bring to a boil over medium high heat. Reduce to low and simmer for 2-3 hours until vegetables are soft and translucent, stirring occasionally. When done, let cool. If you want smooth sauce, grind in the blender. Otherwise, leave chunky! Add extra seasoning if needed, depending on your taste! Warm on the stove as needed.
You could add other vegetables like carrots, squash, zucchini or meat. I used what we had growing right now.