Garden Fresh Tomato Pasta Sauce (from Scratch)
Make use of the fresh produce from the garden with this easy homemade tomato pasta sauce!
Yield: 6 servings
Equipment
- 1 food processor
- 1 Dutch Oven large pot or slow cooker
- 1 Cutting board
- 1 Sharp Knife (Serrated)
Materials
- 1-2 Tbsp Olive Oil
- 2 medium Green Bell Peppers or red
- 1 large sweet onion
- 14 Roma Tomatoes *see notes
- 2 1/2 cups Cherry Tomatoes *see notes
- 3-4 large cloves of garlic
- Fresh Basil or other herbs
- 1/2 cup Red Wine I used Cab
- Red Pepper Flakes
- Seasonings of Choice
Instructions
- Core green pepper, removing the seeds and white pith. Remove outer skin on the onion. Quarter the onion and green bell pepper. Blend quartered onion and green bell pepper and the garlic in a food processer until finally chopped.
- Lightly sauté blended onion and bell pepper in olive oil in Dutch Oven or pot until cooked.
- Roughly cut up the tomatoes and toss them into the food processor separately. Pulse until mostly crushed.
- Add the processed tomatoes into the Dutch oven with the cooked onion and bell pepper. Add about ½ cup red wine ( I used Cab).
- Then add fresh basil, salt, pepper, red pepper flakes, Thyme, or other seasonings of choice (such as Garlic/Onion powder, Oregano, rosemary)
- Cover and let simmer on low until desired flavor and consistency ( I went 5 1/2 hours) stirring occasionally.
- Serve warm on top of spaghetti or your family’s favorite pasta.
For Meat Sauce
- Follow above instructions and add browned meat before simmering. (and your simmering time may be less since the meat will add flavor and texture to your sauce).
Video
Notes
NOTES: My Tomatoes yielded about 5 cups of crushed tomatoes. So depending on how many you have, the size of your tomatoes- just season or add more peppers/onions to your liking.
*If using a Slow Cooker - Sauté the peppers and onions first then add all of the ingredients to the slow cooker and cook low about 6 hours.