Homemade Spaghetti Sauce with Fresh Tomatoes -

Equipment

Stockpot
Large spoon
Measuring spoons
Saucepan

Ingredients

3 teaspoons dried chopped onion1/4 teaspoon pepper (optional)
6 lbs Fresh tomatoes
1 Medium-sized onion
2 tbsp Olive oil
1 tsp Dried basil
1 tsp Dried oregano
1 tsp Dried parsley
½ tsp Dried italian seasoning
1 tsp Salt
1 tsp Dried minced garlic
3 tsp Dried chopped onion
2 tbsp Sugar
¼ tsp Pepper (optional)

Instructions

Preparing the Tomatoes
Start by washing the fresh tomatoes thoroughly under cold water to remove any dirt or impurities.
Cutting the Tomatoes
Cut the tomatoes into chunks and remove the cores. Add them to the stockpot. You don't have to worry about cutting the tomatoes small quartering them up is perfect size.
Cooking the Tomatoes
On low to medium heat begin heating the tomatoes. As they heat they will begin to release water and juice. Using a large spoon smash the tomatoes to help get the juices out of the tomatoes. Once there is water/juice covering the tomatoes cook on high until they begin to boil. Make sure you stir frequently to prevent sticking or burning. Once it begins to boil turn the burner back on low to medium heat and let the mixture simmer for atleast 1 hour. It is important that you cook the tomatoes without a lid on the pot. You want all the extra moisture to cook off.
Blend the tomatoes
Next, using the ladle remove the tomato mixture from the stockpot and add to a blender. Depending on the size of your blender you may have to do it in a few different batches. Every blender is different is different but on my Ninja blender I blended on low for 1 minute. Once it is blended add the sauce back into your stockpot.
Add Spices
Using your sauce pan add the olive oil, chopped onion, and garlic. Cook on medium heat stirring occasionally until the onions are translucent. Add the cooked mixture to your stockpot of sauce. Next add all other remaining spices to the sauce and stir until all spices are thoroughly incorporated. Taste the sauce and add any other additional spice you want.
Cooking Down the Sauce
Return the stockpot to your stove and cook on medium heat for atleast 30 - 45 minutes stirring occasionally. This will all be dependent upon how thick you want your sauce. If you want the sauce to be thicker let the tomato sauce continue to cook down. The longer you let it go the thicker it will get.
Store the Sauce
After the sauce has reach the desired thickness it is ready for immediate use if you want to pour it over cooked pasta or you can add it to an airtight container and refrigerate it. If kept in the refrigerator it should be used within 2-3 days for optimal freshness but it can last up to 7 days in the refrigerator.

Nutrition

Serving: 1cup | Calories: 70kcal