Made From Scratch Spaghetti Sauce
A Homemade Spaghetti Sauce made with fresh tomatoes and herbs.
Ingredients
- 2 lbs Medium Roma Tomatoes **More if you use smaller tomatoes
- 1/2 cup diced yellow onion
- 1 medium carrot diced
- 3 cloves garlic minced
- 1/2 cup green pepper diced
- 2 Tablespoons olive oil
- 1 Tablespoon fresh basil
- 1 Tablespoon fresh oregano
- 1/2 teaspoon fresh rosemary
- 1/2 teaspoon fresh thyme
- 1/2 cup chicken stock (low sodium) (or water)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 Tablespoons Tomato Paste
Instructions
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Preheat oven to 400. Cut each tomato in half and place on an ungreased cookie sheet. Bake in the oven for 15 minutes. Remove the tomatoes from the oven and allow to cool slightly. Then slide the skin off each tomato half and place the pulp in a food processor. **You can use a blender or immersion blender as a substitute. If using a food processor, pulse a few times or until the tomatoes are smooth. To remove the seeds strain the sauce through a sieve. Then set the sauce aside. Meanwhile, add the olive oil to a medium saucepan. Add onions and carrots to the saucepan. Saute until slightly softened. (About 2 minutes.) Add green pepper and garlic. Saute for 1 minute more. Add in Tomato Paste, and herbs. Stir until the paste is incorporated with the herbs and vegetables. Add in fresh tomato sauce, chicken stock, and salt and pepper. Bring to a low boil. Lower the heat and cover. Allow the sauce to simmer for 20-30 minutes. If sauce thickens too much, add in more stock.
Recipe Notes
***1 Can of Good Quality Crushed Tomatoes can be substituted for fresh tomatoes.
***If you're not a fan of a 'chunkier' sauce you can chop the onion, pepper, and carrot in the food processor before sauteing.
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site