Grabbing a jar of spaghetti sauce results in an easy spaghetti dinner, but there just is something about making the homemade version that I appreciate. Making your own allows for creativity….if you like a sweet or a tangy sauce you just make it to fit your own taste buds. Many argue that great homemade sauce must simmer for 24 hours. Well, I don’t know about you, but I don’t have that amount of time, nor do I trust my pets with a pot sitting out overnight (damn cat). However, I will gladly donate a few hours to make a sauce that people will appreciate.
The one I’ve constructed here is a little on the sweeter side, yet still maintains a tangy edge that I appreciate. I hope you do too.
You’ll need (this makes a big pot of sauce, half if you’re looking for less leftovers):
-Two 28 oz cans of crushed tomatoes
-Two 12 oz cans diced tomatoes
-Four 6 oz cans of tomato paste
-Two 8 oz cans tomato sauce
-Four cloves garlic, minced
-Three Tb sugar
-One Tb dried basil
-One Tb dried oregano
-One tsp red pepper flakes
-Two Tb red wine vinegar
-One green bell pepper, diced
-One medium yellow onion, diced
-1 Tb olive oil
1. Heat the olive oil in a pan on medium heat. Add garlic, pepper, and onion. Simmer for 2-3 minutes.
2. In a large pot, add all other ingredients. When veggies are done simmering, add those.
3. Cook on medium to low heat for 2-3 hours (the more time you give, the more flavors will absorb each other).
Feel free to adjust sugar amounts to change how sweet your sauce is. If you’re looking for more tang, add a little more red wine vinegar as well as some salt. I’m not a big salt fan so I haven’t added any here, but do as you please.