though i’m not barefoot and pregnant, i’m still in the kitchen cooking. today was a good day to start my canning. today: spaghetti sauce. tomorrow: apple butter. oh yeah. i’m on a roll.
. zombiehedgehog’s homemade pasta sauce .
48 ounces canned petite diced tomatoes (24 oz. of plain tomatoes/24 oz. of fire roasted with garlic tomatoes)
16 oz. canned tomato sauce
1 large onion
2-3 cloves garlic (finely chopped)
6 small bay leaves
1 TBS extra virgin olive oil
1/2 cup fresh basil, chopped
1/4 cup fresh Italian parsley, chopped
1/4 cup sugar
2 tsp dried oregano
1 tsp salt
1 tsp pepper
in a large stock pot, add olive oil and let heat. add garlic and chopped onion. cook for 10-15 minutes being careful not to let the garlic burn. add tomatoes and spices. stir. start adding fresh basil and Italian parsley. continue stirring. add oregano, salt, pepper, and bay leaves. (you can choose to add less or more, by tasting.) add sugar to taste. let cook to a boil. once boiling, reduce heat to low. let cook for 2-3 hours depending on consistency you are looking for.
* i use this sauce for all types of pasta dishes, including: lasagna, spaghetti, baked ziti, and chicken parmigiana.
Bon Apetit!
. zombie hedgehog . 