Homemade Sauce & Spaghetti

This summer I've accumulated many tomatoes from farmer markets, family gardens, and my own tomato plants. I attempted to make a sauce according to what I read online which included blanching, peeling, cutting, and removing the water from the tomatoes, but realized that there was no need to spend all that time to make a simple sauce. Instead, I threw my tomatoes in one big pot and let them simmer in a little bit of water for less than an hour. Then, I mashed them up and tossed them into my food processor. It's up to you whether you want to put seasonings (garlic, oregano, rosemary) in before storing or after. I decided to make a plain tomato sauce and freeze them in mason jars for later use. 

For the spaghetti I had fresh vegetables to add to the sauce including yellow squash, zucchini, and bell peppers. You could also add mushrooms and onions. I love when my spaghetti sauce is overfilled with vegetables, but you can add as much as you prefer. It's a good way to get all your veggies in though :). 

Making the Sauce 

1. Cut up (keep skins, seeds, & all)

2. Simmer for 30 mins - 1hr

2. Food process all tomatoes

3. Freeze in mason jars and label

Cook the vegetables down with olive oil before adding sauce

Mix in the sauce with the vegetables
*You can also add meat to this sauce if you prefer

Add sauce to the noodles