Homemade Spaghetti Sauce
That moment, when you plant a garden full of tomatoes (ranging of all kinds) and you pick them and literally say to yourself, "What am I going to do with all of these tomatoes?"
Was I insane?
DUHH Carly, Spaghetti Sauce!!
Leave it to me to work over an oven for hours - dead middle of summer.
But hey, it was really good spaghetti sauce. And I can't wait to share this with you!!!!!
So it all starts out with the tomatoes.
Lots and LOTS of them.
Like let's say 20 - 25.
And a tip - the bigger the better. I have roma tomatoes mixed with heirlooms. Any small tomatoes won't give enough "meat" to the sauce if that makes sense. Small tomatoes have more seeds and more liquid, which won't give much to your sauce in the end. So go for some big babies.
And then you oil those babies up, throw a GREAT amount of salt and pepper on them and then roast them.
Because of the skin. I went about this the WRONG way the first time "ahh a little tomato skin never hurt no one"
Boy was I wrong. If you just throw them in whole, into a pot to cook - the skins end up coming off anyways and you're left with curls of tomato skin all throughout your sauce.
Let's just pretend that never happened. :)
So that is why we roast them. I think it's easier. You can boil them too but I really think roasting pulls out a lot of flavor. And with all of the salt, draws out a lot of the water in the tomato - to prevent your sauce from getting too thin.
So after you roast them, i'd say about an hour, they come out looking wilted and the skin is cracked.
And just let them rest. You want them to cool, or else you'll be dealing with a handful of a hot mess.
As they cool, you can start to cook the base of your spaghetti sauce and when ready, you literally just peel off the skin on the tomatoes. It's super easy.
And take out the core - you dont want that white seed core in your sauce.
And waaaa'lah. You're own homemade sauce!
I put a TON of garlic in this sauce, for obvious reasons.
You can tweak this recipe however you want.
But one way to tweak this recipe above and beyond is with some crispy, fatty, salty, delicious....
Foreal. You knew it was coming.
I used part of the bacon fat and used it to start the base to my sauce.
You can mix in the bacon with your sauce onces it's done, or do what I did - sprinkle over top. That way it still keeps it's crunch.
20-30 big tomatoes (roma, beefsteak)
salt and pepper
1/2 pound of bacon
2 medium spanish onions
10 cloves of smashed garlic
6 basil leaves torn into pieces
1 heavy cup white wine (I used pinot grigio)
1 tsp italian seasoning
Salt and Pepper to taste
1/4 tsp red pepper flakes
1 Tbs garlic powder
Preheat oven to 400 degrees.
Cut all tomatoes in half and place on a baking sheet, coating with oil and season well.
Bake for 45 minutes - hour.
Take out and let cool
Meanwhile, in a sauce pan, cook your bacon until crispy and drain. Keep all the bacon fat. (I know but TRUST me)
Chop up both onions and cook in the bacon fat over medium heat until browned and caramelized.
Next add in the basil and garlic and cook for about 1 minute.
Add in the wine. Cook for another 5 minutes.
Add in the seasonings and then add in your peeled roasted tomatoes. (make sure, no skin and no core with seeds)
Bring to a boil and then reduce the heat to medium low and cook an aditional 30 minutes. Until sauce thickens a bit.
The final step - you can keep the sauce chunky as is, or blend with a hand help blender which is what I did, then add in additional basil (optional) and pour onto your favorite pasta. Chop up the bacon and sprinkle over top.