DIY, Recipes

DIY Spaghetti Sauce

I love gardening! We have a cute little garden each year and grow our favorite veggies without pesticides and organically as possible. Each summer we have been blessed with a nice little harvest. This week I used some of our tomatoes and made some mouth watering spaghetti sauce!


First you need a nice bunch of tomatoes! I started with 18 small to medium size tomatoes. I also used a few types, whatever is ripe right?! I had a few heirloom and big boys ready so that’s what I used.


First wash them. Then core out the tops.


Then flip them over and slice a small X through the skin on the bottoms.


Next bring a large pot with enough water to cover the tomatoes to a boil. Also put a large bowl of ice water next to it.


Using a large slotted spoon or as I used a mesh ladle to gently lower the prepped tomatoes into the boiling water. Do this in batches of 4 to 6 depending on the size of the tomatoes.


Let them boil until the skins are wrinkled and pulling away from the tomato. This took mine about 1-2 min.



Next dunk them into the ice water bowl.


Let them sit in the ice water 2-3 minutes and then remove.


Next gently peel off the skins.


Once all of your tomatoes are boiled and peeled place them into a food processor.


Pulse until it is puréed.


Next dump out the water from the large pot and pour into the pot your tomato purée.


Cook over medium heat for about 20 min. While cooking the tomatoes begin the seasonings. Put 2 tablespoons of extra virgin olive oil in a pan and add 1/2 cup chopped onions over medium heat. Stir and then add 1 small green bell pepper chopped to the pan. After cooking for about 2 minutes add 3 teaspoons of garlic minced.


Once this has sautéed and the onion/bell pepper/garlic mix is softened and cooked add to the tomato purée that’s been cooking for 20 minutes. Also add 2 stalks of celery that have been cut into about 3 pieces each. Then add 2 Tablespoons of chopped basil. I usually add a bay leaf also and salt and pepper to taste.


Let this simmer over medium low heat for another 30-40 minutes.


Once it’s finished remove the celery and bay leaf and serve or put in a jar!


This is also amazing in lasagna! So rich and fresh from the garden 🙂 thanks for stopping by!


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