Doesn't it seem like the tomatoes all ripe at the same time and suddenly you have a bushel of tomatoes that you don't know what you are going to do with? I know that has happened to me a few years in a row. This year I really didn't want to can any tomatoes so I decided to come up with a new spaghetti sauce recipe.
My kids would eat spaghetti at least 4 times a week if I let them, so I figured it was a safe bet that we could use all the tomatoes to make spaghetti sauce.
Being able to use up all my garden tomatoes without having to spend hours canning them sounds like a good idea. If you have a lot of tomatoes, or just want to be ambitious and make your spaghetti sauce from scratch, then this is a simple and relatively fast process.
Let's dig in.
First I put all the tomatoes in a bowl to rinse them off. I like to give them a quick rinse and then let them soak in the water for a few minutes before I wash them off again. As you can see in my picture, I had lots of different kinds of tomatoes. I used cherry, roma, and heirloom tomatoes. It's ok to combine different varieties for this recipe.
Next I lined them all up on a parchment lined baking pan. I baked them at 350 for 1 hour.
Then I let them cool down for about 15 minutes.
Then I put them in the blender. It measured about 5 c, before they were blended, on the side of the blender. If you have more or less tomatoes, just adjust the other measurements accordingly.
I blended them on the low setting until they looked like this.
Then I added a little oil and sautéed the onions. I like to cook them until they are a nice golden color. Then I added the garlic and cooked that for another minute until they were fragrant.
At this point you can brown some ground beef if you want. I have made it with and without the meat and they both taste good.
Dump in the tomatoes and add the seasonings. Then let it simmer for at least 20 minutes.
This is what it looks like without the meat. Just add the tomatoes to the garlic and onion mixture and add in the seasonings.
Serve over spaghetti and enjoy!
Spaghetti Sauce Recipe
1 cookie sheet worth of tomatoes (I used cherry, roma and heirloom)
1 Tbsp olive oil
1/4 c diced onion
1 Tbsp minced garlic
1 lb hamburger, cooked.
3/4 tsp dried oregano
2 1/2 tsp salt
1/4 tsp pepper
4 chopped basil leaves, fresh
Wash tomatoes thoroughly. Then spread them out on a parchment lined baking sheet. Bake at 350 for 1 hour.
Let them cool for about 20 minutes. Blend in blender to the consistency that you want. You need about 4 1/2 c total after blending.
In a skillet add 1 Tbsp of olive oil.Throw in 1/4 c onion (I have used red and yellow onions) Cook for a minute and then add 1 Tbsp minced garlic and cook until onions are translucent and garlic is fragrant.
Pour in the tomato puree and add seasonings. Add 3/4 tsp dried oregano then add salt (I added a good amount of salt about 2 1/2 tsp) and pepper to taste. If desired, add in 1 lb of cooked hamburger. Let it simmer for 20 minutes. Garnish with 4 chopped basil leaves on top.
Serve with spaghetti noodles.
If you make this spaghetti sauce I'd love to see a picture of it on Instagram #peachtreedr
For other healthy recipes check out