Wednesday, September 25, 2013


With the abundance of tomatoes in the garden along with preferring homemade spaghetti sauce over store bought brands, I recently made a big batch of sauce.  I like my sauce to have vegetables and not just be concentrated tomato paste.  I freeze batches in generous one cup portions and I was able to freeze seven containers to enjoy over the next number of months.  


2 tbsp oil
2 onions, chopped
5-6 garlic cloves, chopped
3 celery stalks, chopped
1 coloured pepper, chopped
6 - 8 mushrooms, sliced 
1 small to medium size zucchini, chopped
15  tomatoes, skinned, and quartered
1/4 tsp hot pepper flakes
handful of fresh basil leaves, cut into strips
salt and pepper to taste


In a large stock pot heat the oil on medium high heat, add  the onions, garlic and celery, reduce the heat to medium and saute for 7 to 10 minutes.  

Add the rest of the ingredients except the basil, cover the pot with a lid, heat to a boil and then reduce to simmer.  Add the basil in the last half hour of cooking.  Because you are reducing the water content in the sauce I like to stir the pot every 20 to 30 minutes.   Let it simmer for 2.5 hours or until you feel the sauce is concentrated enough.  Makes about 8 generous cups of sauce.    

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