I’ve done this recipe a few times, and I love it. I’ve always loved homemade spaghetti sauce. I will be including pictures in this post the next time I do it.
Here is what you need:
- Basil, Sage, Parsley, Oregano
- Bay Leaf
- Green Pepper( or any other color of your preference)
- Salt and Pepper
- Red Wine
- Brown Sugar(explanation for this at the bottom 🙂 )
- Green Onion
- OPTION: Tomato paste and Tahini Paste
First step: If you are using Roma or cherry tomatoes you don’t need to blanch them, but if you are using medium or large tomatoes it’s good to blanch them. To blanch, you get a pot of water that’s big enough to at least fit a few of them tomatoes at a time and let it reach a boil. While doing that, set out an ice bath close by. When your water is boiling, carefully place the tomatoes in the water for 15-30 seconds and then quickly put them in the ice bath. It should make taking the skins off a breeze.
Second step: Now you chop up your pepper and onion and garlic, use the pot you plan to make the sauce in, place a little olive oil in the bottom, let it get hot and then put in the ingredients. Sautee that for a little bit, make sure to season it with pepper and salt and some of your herbs.
Third Step: After you’ve softened the onions, garlic, and pepper, throw in your tomatoes, set your heat to medium low or if you have the same stove as myself, probably around setting 3. Make sure to put more seasonings in at this time. After probably five to ten minutes go back and use a potato masher to mash up the tomatoes, and this should give you quite a bit of liquid. Tomatoes are just FULL of water! Now put the rest of your ingredients in if you haven’t already. Taste test, and season more if needed.
Fourth Step: After letting it simmer for about 30-40 minutes with an occasional stir and taste test to make sure it’s not bland, take it off the stove. Depending on your blender you may need to let it cool down before putting it in. Unless you have an immersion blender. So now you just blend your sauce, make any finishing touches you may like, and it’s ready to serve. 🙂
Here’s an explanation for the brown sugar: I know it sounds very strange to be putting in sugar, but the first time I made this sauce both myself and my boyfriend thought there was a part of your tongue that just didn’t get any flavor. So after some brain storming we decided it was probably the ‘sweet’ part of your tongue, and so I added in some brown sugar the next time and voila! It worked. 🙂 You can use ANY sweetener you prefer, I feel as though brown sugar because of it’s thickness and taste works better in sauce than regular cane sugar.