Chunky Pasta Sauce from Scratch!!

Step One: Select tomatoes

The freshest and most tasty tomatoes will come from the garden - but if you do not grow your own, visit a local farm or farmer’s market for the next best thing. Make sure to pick healthy, red specimens with no bruises or soft spots. Roma tomatoes are a good choice, because they have thicker walls and less water within. That means a thicker sauce and less cooking time. It is easiest to make a large batch of sauce and either freeze or jar the leftovers rather than make fresh sauce every time you enjoy spaghetti so pick out twenty or so suitable tomatoes.

Step Two: Prepare the tomatoes

Removing the skins is important. Leaving them in will result in chewy, tough pieces in your sauce. The easiest way to remove tomato skins is to place them, a few at a time, in boiling water for about 1 minute. Remove them from the boiling water and immediately plunge them into ice water. This process will make the skins come right off saving you time and more of the tomato than hand peeling.

Step Three: Prepare the sauce

To make a chunky sauce - leave the seeds as most will cook down - removing the majority will result in a smoother sauce. Draining results in a thicker sauce and a reduction in cooking time because there is less liquid to boil off. A great tip is to strain the tomatoes and save the liquid for fresh tomato juice or to use in other cooking. Roughly chop the peeled tomatoes.

Step Four: Seasoning

1/4 cup chopped onion
2-3 cloves of garlic (can be minced) Feel free to use more if you prefer
2 carrots, minced
2 celery stalks, minced
1 tsp Braggs Amino
1/4 cup distilled vinegar
2 tbsp Organic Raw Agave
2 tbsp oregano
4 bay leaves
2 tbsp Italian seasoning
2 tbsp all-purpose flour (if you prefer a thick sauce) or one small can of Organic No Salt tomato paste

In a large sauce pot - saute the onions, celery, carrots, bay leaves, and add chopped garlic and all purpose flour after the onions are translucent. Mix until completely incorporated. Add the chopped tomatoes in the pot. Then add Organic Raw Agave, Braggs Aminos, distilled vinegar, oregano, Italian seasoning, and Organic No Salt tomato paste. Mix thoroughly and begin to cook them down over low heat. Simmer it for about 3 - 5 hours. The longer the better.

Step Five: Storing

When sauce is condensed and thick, put into individual jar containers and let it cool on the counter for an hour or so. When sauce is cooled, snap on the lids and store in room temperature. This will last for at least a month - a year if it is in the freezer.

You have now successfully made spaghetti sauce from scratch. Enjoy!

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