Spaghetti Sauce (from scratch)

wpid-20151031_181036.jpgThis is a great recipe for basic marinara-style sauce. I’ve adapted it from a few sources and added a few special ingredients of my own.
I love to make several batches, and this recipe will make approximately 30 servings (I like to freeze it in 3-cup portions which is about the same as a 650ml store-bought jar of sauce).

Mandolin2My first full batch of this recipe was my first use of my German-made mandolin – what a great implement for processing large amounts of vegetables (particularly during end-of-season harvest time, when vegetables are available in large quantities at bargain prices). If you’ve never seen these devices, check them out. I find it fantastic since it’s easy to use and simple to clean up (not much more work than a cutting board and knife).

 

Ingredients

1/4 cup olive oil
3 medium onions finely chopped
2 or 3 sweet peppers finely chopped (1 love adding 1 Pablano pepper!)
1 hot pepper finely chopped (optional)
4 cloves of garlic finely chopped
12 cups of tomatoes chopped (best to use a couple of varieties of tomatoes, perhaps even a couple cans of diced tomatoes)
3 (12 oz) cans of tomato paste
3 tablespoons of brown sugar
4 teaspoons salt
1 tablespoon of dried oregano
2 teaspoons of dried basil (or 1/8 – 1/4 cup of freshly chopped basil)
1 teaspoon black pepper
1/4 teaspoon red pepper flakes (or to taste)

Directions

  1. 20151101_134134In a large pot, add the oil and heat
  2. Saute onions, garlic, and peppers until tender
  3. Add remaining ingredients
  4. Bring to a boil
  5. Reduce to simmer for 2 hours, partially covering the pot, and stirring occasionally
  6. Store in freezer bags (3 cup servings)
  7. When thawing for use later, simply add in meat/mushrooms/sausage etc. To make your favourite sauce
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