
I started by chopping 1 large white onion in olive oil. Then I added 2 -3 tablespoons of refrigerated minced garlic (fresh or roasted garlic would also be good).
I let that saute together while I chopped the tomatoes. I used roma tomatoes from our garden. I'm not really sure how many I put in the sauce. I just chopped a few at a time and added them until the sauce looked right (maybe about a pound).
I added tomato paste (from a tube, not a can), garlic salt, freshly ground black pepper, crushed red pepper, salt, sugar, dried basil and dried oregano. I let it all cook together for about an hour and a half and then my husband reminded me that we had bell peppers freshly picked from our garden. The two I used were both half red and half green.

While the pasta (thin spaghetti) was cooking, I added fresh basil that I picked from the pots on our front porch (smells so good when I walk outside).
This is definitely not our normal sauce, but with a little tweaking I could get used to it. Too bad it used up almost our entire roma harvest. I think Abigail ate three or four toddler sized servings. It might be better if I had removed the tomato skins beforehand, but I didn't think a pot of boiling water, a toddler, and my exhausted state were a good combination.
1 comment:
I wish I could just do something like that. i'm not much of a cook. It does look good!
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