Homemade spaghetti sauce

Homemade spaghetti sauce

I was recently given several pounds of fresh green and red tomatoes. This is the first time I tried a pasta sauce with green tomatoes and it turned out great.

If you can’t find fresh tomatoes for this recipe you can use a couple of 28 ounce cans of crushed tomatoes.

Ingredients:

12-14 fresh tomatoes red or green or a combined approximately 8-10 pounds

2 Tbsp olive oil

1 large onion finely chopped

1 carrot, shredded

8 oz fresh mushrooms, sliced, opt

6 cloves garlic. minced

10-12 basil leaves, chopped

1 Tbsp oregano, chopped

1 Tbsp salt, more or less to taste

1 tsp freshly ground pepper

¼ tsp fennel

1 lb hot Italian sausage or ground meat, optional

Instructions:

Place tomatoes in a food processor. Process tomatoes a few times. You want them to be the consistency of crushed tomatoes. Set aside. I do not take off the skins some people do.

Heat oil in a large skillet. Add onions and sauté until they become soft and transparent. Add carrot. This is in place of the sugar most people use in pasta sauce.

Add sausage and brown. Add mushrooms and cook for about 2-3 minutes. Add garlic, tomatoes, basil, oregano, salt and pepper. Bring to a simmer, stirring occasionally for at least one hour, two hours would be better until sauce has thickened. Serve over pasta.

— Barbara Rexford