Spaghetti Sauce Recipe

Did you know today is National Spaghetti Day? In honor of this staple American meal, I decided to share my very own spaghetti sauce recipe. It just takes about half an hour to prep and the rest is up to your stove as it simmers for about two hours. 

In 2017, I’m looking forward to adding recipes, which align to national food holidays as well as produce that is in season. Most of all, I just want to get back into the groove of sharing with my readers and enjoying more time in the kitchen.

Spaghetti Sauce Recipe

I usually buy tomato sauce because they are such a good deal, but nothing compares to the satisfaction of making your own spaghetti sauce from scratch. Sadly, making this fresh does cost more so I wouldn’t say I’d stop buying sauce altogether. On the other hand, if you are someone who grows tomatoes and basil leaves, this would be very cost effective.

I wanted to shout out to anyone who might have a tomato peeling and seeding hack that is more efficient than mine. If you know a better way, please share your secrets in the comments!

I really hope you enjoy this recipe. If you happen to make it, feel free to share it on Instagram and tag me, @foodiezoolee.

Happy New Year friends!

Pin the images below to save this recipe for later 😉 (my pins show up as recipes with the ingredients and all that jazz)

how-to-make-spaghetti-sauce-pin2 how-to-make-spaghetti-sauce-pin1

Spaghetti Sauce
Print Recipe
Spaghetti sauce made from scratch by Zully Hernandez of foodiezoolee.com
Prep Time
30 minutes
Cook Time
2 hours
Prep Time
30 minutes
Cook Time
2 hours
Spaghetti Sauce
Print Recipe
Spaghetti sauce made from scratch by Zully Hernandez of foodiezoolee.com
Prep Time
30 minutes
Cook Time
2 hours
Prep Time
30 minutes
Cook Time
2 hours
Instructions
  1. Bring a large pot of water to a boil. Carefully drop your tomatoes and let them boil until the skin begins to peel. This took about 2 minutes for me. Then drop them into an ice bath to stop the cooking and to cool them quickly for safe handling. Once they aren't too hot to touch, peel the skin and squeeze out the seeds. Set aside. 
  2. Dice the onion, pepper, and carrots. Mince your garlic. Cook these in a large pot (I used a dutch oven).
  3. While these cook (5-8 minutes) work on pureeing the tomatoes. Set a couple tomatoes aside and puree the rest.
  4. Once the other ingredients are cooked (onions should be clear), pour the tomatoes that were pureed. Also roughly chop the other two tomatoes and add them in. 
  5. Simmer for 2 hours. Then serve over your favorite pasta or freeze for 3-4 months.
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So what do you think?