Spaghetti sauce
Source of Recipe
Myself, with advice from my mother
Recipe Introduction
I am not a fan of tomatoes so in the summertime, I accumulate a lot of them. This is a quick way to use them up, and it's yummy too. The recipe does not call for sugar so it is a better option for those watching sugar intake, too.
List of Ingredients
about 20 tomatoes (I use roma or plum because they have less seeds)
ice water in a large bowl
6 cloves garlic, peeled and diced
1 tbsp dried oregano
1 tbsp dried basil
1 stalk celery, diced
1/2 green pepper, diced
2 scallions, sliced thin
3-4 fresh mushrooms, diced
Recipe
Begin by boiling a large pot of water. Remove stem section of tomatoes and dip them, a few at a time, into the boiling water. Allow them to boil for a couple of minutes until the skin begins to split, and then drop into bowl of ice water. Repeat until all tomatoes have been boiled and iced.
Peel tomatoes and slice in half, removing the seeds, but being careful not to remove the "meat" of the tomatoes.
When all of the tomatoes are seeded, drop into a blender and liquify until smooth.
In large saucepan or small pot, cook tomato puree on low. Add other ingredients and allow to cook on low for at least a couple of hours, until desired thickness, stirring frequently. Serve over your favorite pasta and enjoy.
This should be enough sauce for one box of spaghetti noodles.
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