Today we have a pretty straightforward entry: spaghetti sauce!
I don’t remember what initially led me to reject jarred spaghetti sauce from the grocery store, but I’ve been making my own exclusively for years and now the store-bought stuff tastes weird to me. Although this could be cooked “Italian grandma style” of simmering it all day (as my own Italian grandma did), I am usually a card carrying member of the “I’m hungry and that takes too long” school of cooking.
This is also a great recipe for doubling (or tripling) and making massive amounts of to freeze. All you have to do is reheat it and then the store-bought sauce has no power over you.
My version is made with garlic, but without fresh onion (due to my onion-hating husband). It really doesn’t suffer for the lack of them, but feel free to add whatever you want. This is a very freeform, flexible recipe. You can add meat or not as you like as well. If you wish a smoother sauce, this could also be pureed in a blender after making it.
And remember that spaghetti can be hazardous.
Miss J’s Spaghetti Sauce
- 1 large (28 oz) can of diced tomatoes
- 1 small can tomato paste
- 2 Tbsp minced garlic
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1 /2 tsp dried basil
- 1 /2 tsp dried oregano
- 1 tsp salt
- .5 tsp pepper
- Olive oil
- Cayenne pepper (optional)
Heat olive oil in a large skillet and then fry garlic until slightly toasted, but not burnt. Add diced tomatoes with liquid. Add thyme, basic, oregano, salt, and peppers.
Simmer until tomatoes have broken down slightly. If you wish, they can be crushed with a large spoon or blended a bit with an immersion blender. When tomatoes are at desired consistency, add tomato paste until sauce is desired thickness.
Adjust spices to taste. Simmer covered for as long as you like, stirring periodically and adding water as needed to maintain consistency.
Sauce can be portioned out and frozen. And all spices can be adjusted as you like best!