Garden driven Spaghetti Sauce.htm
Tuesday November 8th, 2016 8:29:20 AM
Garden driven Spaghetti Sauce
Objective:
Present the recipe for Garden driven Spaghetti Sauce.
Conclusion:
Some years the garden yields more or different peppers so we like to keep our marinara sauce recipe flexible.
Most ingredients we grow every year -
garlic,basil, oregeno, tomatoes,
Some ingredients have good and bad garden years
peppers , and onions.
source
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Servings: | Makes 6 to 8 quarts of sauce
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Storage: |
Can be canned, frozen or immediately enjoyed in your favorite marinara sauce recipe.
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Uses: |
Spaghetti, ravioli, eggplant or chicken parm, fried calimari dip,...
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Ingredients
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2 medium sized onions finely diced
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1 or 2 Tblspoons olive oil
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* several spicy peppers (deseeded)- jalepeno, cayenne, banana or other
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1 head garlic finely diced
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1 cup sugar
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1 cup red wine (Merlot works well)
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8 to 10 quarts of diced deseeded tomatoes ( Best: plum, Compari, Adequate: beefsteak, Best Boy, Brandywine, cherry or other)
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handful of shreddded basil
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couple of oregeno sprigs
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2 Bay Leaves
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2 Tblspoons Worchestershire Sauce
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10 to 12 ounces of tomato paste
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2 or 3 Bell Peppers (any color - red, yellow or green) deseeded and diced
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salt and pepper to taste
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8 quart sauce pot with heavy bottom to avoid scorching the sauce
* Note: If you have no spicy garden peppers you can add crushed red pepper or red hot sauce instead.
Objective is to provide warm aftertaste; not to make it too spicy.
Directions
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Sweat the onions, spicy peppers in olive oil
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add garlic
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after minute or two add sugar to carmelize
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Add red wine
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Cook a few minutes
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Add tomatoes (large tomatos like beefsteak I peel before adding, plum and cherry tomatoes chop and deseed - fish out skins later)
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Add basil
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Add oregeno whole (will be fished out later with Bay leaves)
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Add Worchestershire sauce
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Simmer - cook uncovered for several hours
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Add tomato paste ( fill a 4 cup measuring cup with 2 cups of the cooking sauce skimmed off top; mix in the paste well; then pour into sauce)
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Add diced deseeded bell peppers ( we add them late so they don't completely dissolve in sauce)
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Simmer another couple of hours
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Important: Do Not Burn the Sauce! Cook over low heat and stir occassionally
You can use a crock pot if you half size this recipe
Fish out the tomato skins with wooden spoon handle as you cook
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Add salt, pepper and sugar or wine to taste
Good sauce can take 6 to 8 hours
You need to remove most of the water which will reduce volume by half
Cook until you reach consistency (thickness) and flavor you want
This recipe is flexible - use whatever type of tomatoes and peppers you have;
You can also alter amount of herbs (basil, oregeno, garlic)
and amount of heat ( more or less jalapeno or other spice source)