I had hoped to make the sauce with only fresh ingredients such as tomatoes, green peppers, onions, garlic, basil, oregano, olive oil, salt & pepper, but I eventually ended up adding a little sugar, garlic powder, onion powder and a can of tomato paste.
First, I chopped two onions and two bell peppers and sauteed them in a pan with eight cloves of minced garlic.
Next, I boiled tomatoes, four at a time in a pot of water for two minutes each. I used twenty tomatoes in this recipe.
About two minutes after the tomatoes started boiling, their skins cracked.
After removing the tomatoes from the boiling water, I put them in a bowl of cold water to stop the cooking process.
Next, we peeled the tomatoes.
And then cored them.
And chopped them.
Then, I put them in a pot with a couple of tablespoons of fresh, chopped basil and oregano (probably dried would have had a more potent flavor) salt, and pepper.
Next, I added the sauteed onion, garlic, and bell peppers and I simmered the sauce for several hours aka, most of the day.
I had hoped that the sauce would reduce and thicken, but I eventually had to add one small can of tomato paste to help this process along. Near the end of the cooking process, I had to adjust the seasonings, meaning it was time to add more salt and pepper, five more cloves of minced garlic a couple of teaspoons of sugar, some garlic powder and onion powder. This is also when I added the olive oil. I didn't measure it, just kept adding and tasting. Once the flavor was how I wanted it, I blended it in batches to make it the consistency that I wanted.
I ended up with two and a half quarts of sauce.
One and a half quarts are in the freezer waiting for another day and the last quart I used with our dinner tonight. I browned one pound of hamburger with half of a chopped onion. Once that was cooked and drained, I added the spaghetti sauce, one chopped yellow squash, and several sliced black olives. We had this sauce over spaghetti for dinner. Delicious!
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