Name: Homemade Spaghetti Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: Cherry Tomatoes (heap a 9x13" baking dish); 1 large Onion, cut into large chunks; 1 head of Garlic, peeled and whole; 1 Tablespoon of Salt; 1 teaspoons of Pepper; 1/2 Cup Olive or Avocado Oil; Fresh Basil - small handful; Fresh Thyme, 3 sprigs; Fresh Oregano, small handful

Is your garden producing so many tomatoes you can’t keep up? Now is the time to make that homemade spaghetti sauce you have always wanted to make. That’s what I did this August. There is nothing like putting fresh ingredients together and making a meal for your family.

This summer my cherry tomato plants have gone wild! And by wild I mean, they have grown SO BIG – my small garden space cannot contain them. This year my two plants grew way taller than my cages and decided to produce, produce, produce! Which is exciting and overwhelming at the same time.

All my hard work has paid off! I didn’t want to lose these little guys.

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Then comes in my in inspiration. A photo of a friend making spaghetti sauce – the day I needed it. She shared her rough recipe and I got to work! I had everything in my house to make my own spaghetti sauce.

I began by picking all of the lovely red tomatoes. Lots and lots of them. Eating a few throughout because they are that delicious.

Then of course I washed and picked off all of the stems and tossed the mushy ones.

All I had to do was toss all of the ingredients (saving the fresh herbs for later) into a 9×13″ baking dish. Let it roast and roast until each tomato was squishy and the onions were a bit crispy. Hmmm the smells!

Then I let that baby cool – not without a few spoonfuls to taste. Loving each bite!

Next, I added fresh herbs from my garden – because herbs are the only thing I’m not a rookie at. Using the coolest invention – the immersion blender to meld all of the flavors together. Easy peasy!

Now I couldn’t wait to eat the homemade spaghetti sauce! I ended topping my chicken that afternoon. A few days later we had typical spaghetti with homemade meatballs!

My recipe is different than my friend’s and so I’ll share it here:

Yield: 1/2 Gallon

Homemade Spaghetti Sauce

Homemade spaghetti sauce from garden fresh ingredients.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

Cherry Tomatoes (heap a 9x13" baking dish)
1 large Onion, cut into large chunks
1 head of Garlic, peeled and whole
1 Tablespoon of Salt
1 teaspoons of Pepper
1/2 Cup Olive or Avocado Oil
Fresh Basil - small handful
Fresh Thyme, 3 sprigs
Fresh Oregano, small handful

Instructions

Preheat oven to 400 degrees.
Place all ingredients, except herbs, into a 9x13" baking dish.
Bake for 30-45 minutes stirring once or twice. Ensure most of the tomatoes are soft and squishy.
Pull out and let cool to managing temperature.
Pour baked ingredients and herbs into a mixing bowl.
Blend with the immersion blender until smooth.
Enjoy with your favorite noodles.

Notes

We prefer rice noodles or homemade zucchini noodles.

I also often add boulder sausage to my spaghetti sauce or homemade meatballs.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 26Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 571mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 0g

I typically have some leftover or make several batches. I just then freeze one jar with my handy dandy dissolvable labels. (tip: don’t forget to freeze a jar with extra space for expansion or lay it on it’s side)

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