Homemade Spaghetti Sauce

I made this for dinner on Tuesday night. I don't know if I would actually call this spaghetti sauce. It was a little too chunky and not rich at all, but we all really enjoyed it. (Although my husband would prefer a richer sauce and meat of some kind. He was really just glad that I made dinner.) I'm most proud of the fact that the majority of it came from our garden.

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.