Fresh Tomato Spaghetti Sauce

By Kathy W.
Lake Wylie, SC

Use this recipe to make fresh tomato spaghetti sauce with ingredients straight from the home garden.

What you need

¼ cup olive oil
2 tablespoons minced garlic
2 onions, chopped
3 stalks celery, chopped
2 green bell pepper, chopped
2 medium zucchini, chopped (substitute 1 zucchini with 1 yellow squash)
14-16 tomatoes, chopped
2 bay leaves
2 26.5-ounce cans spaghetti sauce
2 12-ounce cans tomato paste
¼ cup sugar
Salt and pepper (to taste)

What to do

In large cooking pot, heat olive oil. Add garlic, onion, celery, and green pepper. Cook on medium heat 3-4 minutes. Add chopped zucchini (or zucchini and yellow squash) and cook until vegetables are soft.
Add chopped tomatoes and bay leaves. Cook sauce slowly on low about 2 hours, stirring regularly, to reduce liquid.
Add spaghetti sauce, paste, and sugar to increase bulk. Cook slowly, stirring regularly, about another hour. Season to taste.
Serve over hot pasta.

Special notes

Add browned ground beef or meatballs for a heartier meal.
This recipe makes about 6-8 quarts of sauce. Freeze or can extras to enjoy during the midwinter

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