Homemade Pasta Sauce

With all of the excess tomatoes we decided to make our own pasta sauce! I found a great recipe on Allrecipes.com and we had almost all of the ingredients (minus the carrots and tomato paste). Most of the tomatoes were cherry tomatoes that we had a ton of from the garden. Ideally, you would want a fair amount of medium-sized tomatoes. The photograph below shows all of the ingredients needed for the pasta sauce.


First off, you need to blanch tomatoes by boiling the tomatoes for a minute or until they begin to peel. I found a trick online to cut an “X” into the bottom of the tomato peel prior to boiling. The peeling begins after just a minute and then use a slotted spoon to drop the peeling tomatoes into iced water.



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Rest the tomatoes in the ice water until they are cool enough to handle. Then, because of the Xs in the bottom of the tomatoes, I squeezed all the good stuff out onto a cutting board and removed the seeds as best I could. Nate then chopped the tomatoes for the pasta sauce.


We received a Nutribullet as a wedding gift (Thanks Greg and Ann!) and used it to puree the tomatoes. Set aside two tomaoes to add into the pasta sauce later. In a large pot, 1 yellow onion (diced), 2 green bell peppers (diced), 2 carrots (chopped), and a whole lot of minced garlic was added to 2 T butter and 2 T olive oil. The vegetables were sauteed until the onion began to soften, about 5 minutes. The pureed tomatoes, chopped tomatoes, 1/4 cup chopped basil, 1/4 teaspoon Italian-style breadcrumbs, and a 1/4 cup red wine. I then added 2 bay leaves to the mixture and left out celery (we aren’t big fans of celery).

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Bring the mixture to a boil, reduce the heat, cover, and allow the sauce to simmer for two hours. After simmering, add 2 Tablespoons to the sauce, which allows the sauce to thicken.


And voila! Yummy homemade pasta sauce from scratch.

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Online Recipe


Nutribullet Website



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