(Closed) Homemade spaghetti sauce?

posted 6 years ago in Cooking
Post # 3
Member
3720 posts
Sugar bee
  • Wedding: July 2013

2 32 ounce cans of Italian crushed tomatos (I like Tutterosa)

5 cloves of garlic, minced

2 tablespoons of dried basil

2 tablespoons of dried oregano

2 tablespoons of dried parsley

1 teaspoon of red pepper

1 16 ounce bag of frozen, diced peppers and onions (or run the strips through a food processor)

Add all of it to a crockpot. Cook for 8+ hours on low. Never tell anyone that this is a German family’s secret recipe.

Post # 5
Member
3720 posts
Sugar bee
  • Wedding: July 2013

It does freeze well (as long as it isn’t on pasta. Pasta doesn’t freeze well at all!).

If you want to make “Sunday gravy” add a pound of pork butt/shoulder and bite sized italian sausage pieces to it. The fat from the meat mixed with the sauce is to die for. So not good for you, but oh so heavenly.

Post # 6
Member
9483 posts
Buzzing Beekeeper
  • Wedding: October 2012

I agree with the two cans of crushed tomatoes. 

 

I season/flavor it with salt,pepper, Parmesan cheese, basil, garlic, onion (I put a whole onion in to cook), crushed red pepper. I also brown sausage and any beef (bracoile, ox tail, etc) with olive oil, pepper, salt, and garlic in a pot. After I brown, I dump everything into the crockpot to cook and simmer for flavor. I will also add any sausage filling that may have come out from cutting into the mixture. Cook on low for 8+ hours.

Post # 9
Member
688 posts
Busy bee
  • Wedding: October 2013

ditto Pollywog’s recipe and add a *pinch* of sugar. I let mine simmer all day and its delicious!

Post # 10
Member
6825 posts
Busy Beekeeper
  • Wedding: June 2011

I have one but I can’t share it… it is a family secret …. but makes a ton and freezes well…

Post # 11
Member
1477 posts
Bumble bee
  • Wedding: May 2012

I have a really easy one, but it’s the best ever! The flavors are so fresh. It’s based off of a smittenkitchen recipe.  There’s her recipe http://smittenkitchen.com/blog/2011/08/naked-tomato-sauce/

Here’s my revised version:

4 cups chopped tomatos (canned or fresh and peeled)

pinch of salt

2 cloves garlic

3 basil leaves

1/4 cup red wine

1/4 cup olive oil

cook tomatos and red wine on med-low for 30 mins. Then add the rest of ingredients and simmer on low for 20 minutes. Remove basil and garlic. Serve. 

Post # 12
Member
999 posts
Busy bee
  • Wedding: March 2012

I will have to try this as well 🙂

Post # 14
Member
1068 posts
Bumble bee
  • Wedding: September 2013

Homemade EXTRA GARLICY tomato sauce. It’s my favorite thing to make and really easy to make!

If you really, really like garlic, this is the recipe that I use and modified a bit so that it’ll taste like how I like:

-1 28-ounce can of whole tomatoes in juice (not puree) OR if you want it fresh, 2lb ripe plum tomatoes that you can boil in a pot of boiling water for 10 seconds. Both taste good.

– 2 1/2 heads of garlic, cloves pealed and halved, no green bits!
– 6 table spoons of olive oil
– 3 tbs of sugar
-tiny pinch of hot red-pepper flakes (optional, if you want a slight kick….I usually don’t.)

Cook garlic in oil in a medium pot, stirring until golden. Add tomatoes and sugar. Then cover and let simmer, stirring occasionally for 1 hour. Season with salt.

Then, after an hour, dump it all into a blender and blend!

Seriously, it’s sooo good. Makes about 3 cups, which is great for 1lb of spaghetti. 

SOooooOo gooood.

Post # 15
Member
6010 posts
Bee Keeper
  • Wedding: May 2009

Here’s my recipe (it’s similar to the others):

  • 4 cloves garlic, crushed
  • 1 half onion chopped
  • 2 tbs olive oil
  • 2 cans crushed italian tomatoes
  • 3 tbs oregano
  • 3 tbs basil
  • salt and pepper to taste

Cook the garlic and onions in the olive oil over low heat until the onions become translucent.  Add the rest of the ingredients, bring to a low boil, and simmer over low heat for 30 minutes.  It’s super good and a little spicy!

Post # 16
Member
993 posts
Busy bee
  • Wedding: May 2013

my future Italian family’s recipe 🙂

when I met FI’s best friend he told me “you don’t get the ring till you can make the sauce”… I guess I learned!

the recipes are pretty similar… the key is letting it simmer for a long time. fresh, really ripe roma tomatoes are best, its great to do right now because they’re all coming off the vine.  FMIL, FSIL and I have literally about 300 lbs of tomatoes to can…  

A food mill is helpful to get rid of the seeds if you make it often, otherwise just blend it really well with an immersion blender.  if you add meat, pork is always best – beef gives it an off smell.  

for fresh tomatoes, cut an X on the bottom then put in boiling water until the skin cracks up, peel and cut out the core

for canned, we like pavoncella tomaotes in the yellow can

recipe:

put a “glug” of olive oil in large cast iron dutch oven to cover the bottom

dice an onion and a few cloves of garlic, throw those in

give it about three minutes, then add half a pot of tomatoes (halve/quarter them to get smaller pieces)

add a small can of tomato paste

add a stalk of fresh basil

let it simmer for 3-4 hours, add salt and sugar to taste

blend or use food mill, simmer another 1/2 hour (I don’t think you can overcook the sauce… it just gets thicker and tastier)

if you put it right into jars while its still hot and let it sit it usually seals itself 🙂

if you’re adding pork, throw in hand-size pieces for about 2 hours to get it nice and tender 

 

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