I've posted this previously but for those of you new to An American Housewife or having just saw that I was making a bunch of this today on my Instagram story, this is it!
Spaghetti Sauce
Approximately 3 cups tomato puree' - I often use diced tomatoes and put them in the blender
up to 1 c water (I don't like my sauce too thin so I use a bit less usually depending on the day)
1 1/2 t fresh, minced garlic
3 t fresh minced onion
1 1/2 T natural sweetener like monk fruit, erythritol, etc. (you can use sugar, honey, etc)
1/2 t salt
1 T lemon juice
1/4 c dried parsley
1/8 t thyme
1/2 t dried basil or a few leaves fresh, minced or chopped
1/4 t oregano
black pepper - dash
If I happen to have a can of tomato paste already opened for another recipe I sometimes add a tablespoon or so but it's great without it too.
Mix all ingredients in a saucepan on the stove. Bring to barely a boil,
turn it down immediately to simmer and let slow simmer about 1 hour. Use right away or freeze in containers or food
sealer bags. I also sometimes store extra in mason jars in the
refrigerator but haven't 'canned' them to store on the pantry shelf as I
haven't tested the ph level of this recipe.
Since I've made this so many times and posted it a few times already on housewifebarbie.com, I didn't bother with new photos. The batch(es) I'm making today and are currently simmering are on my Instagram story right now and here is a photo of a previous batch.
I always make a triple batch (at the very least) and food seal ours to pop into the freezer. It's not uncommon for me to quadruple it or more. Having fresh homemade spaghetti sauce on hand is always a good thing. I have put it into jars and 'canned' it but I store those in the fridge as I've not bothered to do the ph testing and pressure can them. I was going to do that today actually but the sun is out, it's beautiful and after the cold, wet winter, I want to get outside and sit in the sun instead of canning so I'm just going to freeze these as usual instead. Fast and easy!
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