Homemade spaghetti sauce

[Puddy]

I have about a dozen large garden tomatioes that I need to do something with. I'm thinking I'll make my own sauce (gravy to Whomper). Any great recipes?

[Bier Meister]

I have about a dozen large garden tomatioes that I need to do something with. I'm thinking I'll make my own sauce (gravy to Whomper). Any great recipes?

 

 

i know there are some in whomper's gravy thread from several years back

[Rovers]

I have about a dozen large garden tomatioes that I need to do something with. I'm thinking I'll make my own sauce (gravy to Whomper). Any great recipes?

 

Here is mine... for a dozen large tomatoes:

 

Blanche and peel the tomats. Just put them in a collander, submerge in boiling water for one minute... then peel 'em. Peel em over a bowl... whatever "water" comes out goes in the pot. I generally dice my tomats, but you can remove the seeds with a ... I forget what it's called... if you want a sauce that is pureed, a real marinara, with no peices of tomato, but I prefer to use the entire fruit, seeds and all. It's a utensil with a hand crank that purees the tomato and leaves the seeds behind.

 

Dice some garlic... about 6 cloves. Sautee about 2/3rds of them in olive oil, add to pot with the rest of the raw garlic and the EVO. Take a large onion and slice it, but leave it intact... no loose pieces, just so it has a lot of slits in it and add to pot. The onion gets removed when the sauce is done. I also add a bit of onion powder as well. Salt and pepper to taste. Add anchovie paste, about a teaspoon. No one will ever be able to pick the flavor out, but it really adds a ton of flavor, even for those who hate anchovies. Eyeball the oregano addition. Add one tablespoon sugar. I sprinkle just a bit of crushed, not ground cayenne pepper. Just a pinch or two if folks don't like it spicy. I sometimes add some dried parsley... optional.

 

I add 8 oz of store bought tomato paste. Since I usually make meatballs and sausage, which I won't go into as far as recipe and cooking, but I do at some point fry the meats, and after draining the fat, I deglaze the pans and add that to the sauce.

 

Keep it on very low heat, partially covered for 3 hours, stirring every 10 to 15 minutes. In the last half hour, add fresh diced basil and meatballs/sausage to the pot. If you like a thicker sauce, you can add some flour and water, just as you would with gravy from a turkey or roast. I generally dont do that. I've had some hardcore Italian americans tell me my "gravy" is as good as grandma's was.... it's the anchovie paste.... trust me on that!

[keggerz]

Keg agrees with Whomp...it is GRAVY

[gilthorp]

Puddy, you don't have to do this right away. We are taking all our big tomatoes and getting their skins off the way Rovers is saying...but we're freezing them so we can make gravy several times over the winter. Depends how many toms you got.

[Footballjoe]

We had homemade sauce tonight and added tomatoes from the garden.

[Jimmy Neutron]

We had homemade sauce tonight and added tomatoes from the garden.

Mmmm. We've got major thunderstorms and dropping temps here - doing chili with garden veggies.