Blog

There is nothing like a plump red tomato off the vine, combined with the smell and taste of fresh basil, oregano and thyme from the garden.

Last weekend, Kim, Paxton, and Kadesh were out of town and I took advantage of the plethora of fresh tomatoes and basil from the garden to make a big pot of homemade spaghetti sauce that I enjoyed that night and saved for later enjoyment in my deep freeze.

The picture below shows the initial part of the process.  Roast the following in the oven at 350 degrees for 30 minutes or until tomatoes are soft:

chopped tomatoes (I recommend a variety of tomatoes in the same sauce)
fresh basil
fresh oregano
fresh thyme
chopped onion
chopped garlic (not included in my batch because of my own allergies)
salt & pepper (before roasting)

Blend ingredients in the food processor or blender to the chunkiness desired for your sauce.  Be sure to strain excess water from the cookie sheet so that the sauce is not too runny.  I add a small can of tomato paste to thicken and stretch the fresh tomatoes.

Feel free to add the ground meat or meatballs of your choice.  I sautéd ground bison with onions for mine.

Now that I've made you all hungry, enjoy a weekend of fun with Food and Family on Fridays.