Tomato season is upon us and, to me, making you own Homemade Italian Spaghetti Sauce is a great way to use them!
This is an easy sauce to make and the majority of the cooking time is the sauce sitting on the stove top simmering.
I used fresh tomatoes but you can also use canned crushed tomatoes. During the summer I only use fresh! If I run out of my homemade sauce, before winter’s up, then I’ll make with canned crushed tomatoes.
It’s also a plus you DON’T need to “skin” the tomatoes beforehand.
The sauce after three hours of simmering. I’ll use some for the night’s meal and “freeze” the rest in ziplock bags for future use.
I’m providing a basic Italian sauce and include using Anchovy Paste and butter to add more dept!
I know what you’re thinking, Anchovy paste? If you didn’t add it yourself you wouldn’t know it was there. It adds a great dept of flavor. Adding butter provides a decadent taste to your sauce.
Homemade Italian Spaghetti Sauce
Makes 6-8 servings
(Print/save/pdf click on icons at top of post)
8-9 Large, or 12-15 medium, ripe tomatoes chopped and process in blended or food processor or 3-4 cans of crushed tomatoes
4 cloves of garlic (pressed or chopped finely)
1 bunch of dried basil (probably 3-5 Tbsp), you can also add fresh at the end
Kosher Salt and freshly freshly cracker black pepper to taste
1 Tbsp of sugar (can also use Stevia). Omit if you don’t want a sweeter sauce.
2 Tbsp olive oil
1 good squirt of Anchovy Paste
1/3 cup of grated Parmesan or Romano cheese or add a cheese rind
1-2 Tbsp vegan butter or regular
Note: you can also add a Tbsp or 2 of capers
Heat the olive oil in a large pan over medium heat. Add add the garlic and cook for a minute or two, make sure you don’t burn it.
Add all the tomatoes, salt, black pepper, basil and sugar. While stirring often bring to a low boil then reduce heat and simmer uncovered 1 1/2 hours stirring often.
After simmering for 1 1/2 hours add the anchovy paste and capers (if wanted) cover the pot and simmer for another 1 to 1 1/2 hours. Make sure temperature is low enough that sauce does not burn.
Uncover and add the cheese and butter stirring in and simmer for an additional 5 minutes or so.
I often double and triple the recipe and freeze in freezer bags for future use.