Spaghetti Sauce from Fresh Tomatoes

My mother always made this sauce when I was growing up. It would simmer for hours on the back burner of the stove, filling the house with hints of a delicious meal yet to come. Often, it would become a lasagna instead of just a bowl of spaghetti and sauce. Other times, she would turn it into something fancier like stuffed pasta.

All these years later, I will make this sauce when I have a bunch of fresh tomatoes. It takes a lot longer to make than opening a jar, but the flavors are undeniably homemade and delicious. It freezes well, so if you don’t need the large amount that this recipe makes, just divide it into smaller containers for a few more meals.

For an alternative, I especially like to add meat to it while it simmers and let the meat cook for an hour or two in a traditional Italian “gravy” style. The resulting sauce is out of this world.

1. Info for Spaghetti Sauce from Fresh Tomatoes

• Cook Time: unavailable
• Total Time: unavailable
• Servings: unavailable
• Calories: unavailable

2. Ingredients for Spaghetti Sauce from Fresh Tomatoes

• 2 quarts canned tomatoes or 14 large fresh tomatoes
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 Tbsp olive oil
• 2 bay leaves
• 2 Tbsp oregano
• 1 Tbsp basil
• 2 Tbsp dried parsley
• 1 tsp season salt
• 1-2 Tbsp honey to taste
• 1 small can tomato paste

3. Directions:

1. Drain tomatoes or chop fresh tomatoes.
2. Put them through a food processor.
3. In a dutch oven, saute onion and garlic in olive oil.
4. Add the tomatoes.
5. Season with bay leaves,oregano, basil, parsley,nutmeg, season salt, pepper and honey.
6. Simmer at least 2½ hours
7. Add tomato paste and simmer ½ hour more.
8. Adjust seasoning to taste.