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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!

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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.

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First wash them. Then core out the tops.

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

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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.

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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.

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

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Next dunk them into the ice water bowl.

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

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Next gently peel off the skins.

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

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Pulse until it is puréed.

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

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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.

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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.

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

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

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

About crazyblessedlife

I'm a homeschool mother of two adorable girls only 11 months apart, and a sweet little boy. I love with being their mommy. My husband is a camp manager. I am passionate about being a stay-at-home mother and homemaker, its such an exciting, exhausting and rewarding job!

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