My home made pasta sauce
I had made this sauce COMPLETELY from scratch and made the most amazing spaghetti and meatballs here’s the recipe
INGREDIENTS
1. Fresh tomatoes 6-10 of them
2. Canned Crushed tomatoes
3. Whole white onion
4. Container of mushrooms
5. Fresh garlic
7. Any other vegetables that you would like
INSTRUCTIONS
1. Wash your fresh tomatoes, and score x on the bottom.
2. In a big pot, simmer them in water for about a minute.
3. In a big bowl, put water and ice and transfer tomatoes into the bowl.
4. Once pulled use the x’s to help you peel off the skin.
5. When the skin is off, dump out the ice water only
6. Use the same bowl to crush the tomatoes.
7. In the same pot that you use to simmer the water for the tomatoes, dump out the water, wipe it down and put olive oil at the bottom of the pan.
8. Dice up whole yellow onion and all the mushrooms if you would like mushrooms and the rest of your vegetables if you’re gonna use more.
9. Once you sweat down all your vegetables, make sure you dice up fresh garlic, and put it in there too to sweat down until you can smell it.
10. Once everything is sweat down put crushed tomatoes the fresh ones and the canned ones into a pot mix. Everything really well let it simmer for about 15 minutes.
11. Get out your blender and put in a few scoops of your sauce and. Until it’s nice and well incorporated, but you can still see a little chunks a little specs of food.
12. Only do about half of your sauce and leave the other side a bit chunky so everything could thicken up nicely.
13. Put back into your hot in season heavily however you want I did onion powder, cayenne pepper, paprika, pepper, and salt
14. Literal simmer for another 15 minutes to let all the flavors really cook together mix it frequently and then you’re done.
Overall rating: 10/10
Making pasta sauce from scratch is a rewarding experience that not only tastes better than store-bought versions but also allows you to control the ingredients and adjust flavors to your liking. When preparing fresh tomatoes for the sauce, scoring an 'X' on the bottom helps loosen the skin, making peeling easier after blanching them in boiling water and then transferring to an ice bath to cool quickly. This technique ensures a smooth sauce without the bitterness that tomato skins can sometimes add. In addition to the ingredients listed, I often like to add fresh basil or oregano during the simmering process, which elevates the aroma and adds depth to the sauce. Sautéing the onions, mushrooms, and garlic slowly in olive oil releases their natural sweetness and creates a savory base that complements the tomatoes perfectly. Blending only half of the sauce helps maintain a pleasant texture with a mix of smooth and chunky bits, offering a richer mouthfeel. Seasoning is crucial—beyond basic salt and pepper, spices like paprika and cayenne pepper add a subtle smoky heat that enlivens the sauce without overpowering it. Simmering the sauce twice lets the flavors meld together beautifully. Stirring frequently prevents sticking and ensures even cooking. For an extra touch, finishing with a splash of good-quality extra virgin olive oil right before serving enhances the sauce’s richness. This homemade pasta sauce pairs wonderfully with spaghetti and meatballs but can also be used in lasagna, as a pizza base, or alongside grilled vegetables. Making your own sauce is a gratifying way to bring authentic Italian flavors to your kitchen with simple, wholesome ingredients.