How to Make Spaghetti Sauce with Garden Fresh Tomatoes and Herbs

How to Make Spaghetti Sauce with Garden Fresh Tomatoes and Herbs

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My favorite way to use garden fresh tomatoes and basil is by making and freezing spaghetti sauce. The flavor of this simple recipe is out of this world, once you try it, you’ll never go back! Garden fresh simply can’t be beat!

DON’T MISS THESE RELATED VIDOES:
How to Propagate Basil: https://youtu.be/IVjCh28QYsA?list=PLH4z_9MDD00KAfjM7rxbCKzDoEkKdxfSv

The Easiest Way to Freeze Tomatoes and the Straw Trick: https://youtu.be/43RxXaXIj2U?list=PLH4z_9MDD00Jb5Qg_3KoKoyNBxJcswgSA

RECIPE:
5 gallon zip lock bags of frozen homegrown tomatoes or fresh equivalent
1/2 c olive oil
6-8 cloves garlic
2 cans tomato paste
following spices to taste (can use dried or fresh or both) measurements are approximate:
1/4 c parsley
1/4 c basil
1/4 c oregano
1 TB salt
fresh ground pepper
1/2 sugar
Optional- 2 cups shredded zucchini

Peel tomatoes. Puree in blender or mash with potato masher. Brown garlic in olive oil. Add tomatoes, tomato paste, spices and bring to boil. Boil uncovered for 3-8 hours, tasting periodically and adjusting spices as needed. The longer you boil, the thicker and more flavorful the sauce will be!

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19 Comments

  1. Omgosh, thanks for the great video. I use to eat my dad's sauce like soup.planting my veggies.

  2. I really enjoyed this video you make your sauce the same way I was shown by a friends mom!!

  3. Open both ends of the can of tomato paste, leaving the loose lid on on one end. Then push the whole lot into the pot using the lid that's still "on." Works like a charm with no waste.

  4. Dang, gonna have to make some "homemade" spaghetti sauce with store-bought tomato paste, store-bought peppers, and store-bought ground beef. Can't wait till summer when I can make it 2/3 more legit or more (will also have the garden-fresh garlic and onions). Maybe in a few years I'll even have my own cattle and make it totally legit. Meh…I think I'll stop at chickens though.

  5. We frequently pour our homemade spaghetti sauce over steamed cauliflower, carrots, potatoes or zucchini. Works well with lots of different veggies.

  6. Never would have thought of putting in the zucchini, but I'm trying it for sure. We had a bumper crop of tomatoes this year, and my husband and I put several in the freezer until I ran out of room. I make a lot of tomato sauce, and canned them as just a basic sauce using salt & pepper only. I decided to try it this way so I can go from the basic tomato to just about any red sauce. It does cut cooking time way down by having it ready to spice up.

  7. Love the hints about the skins!  Love the zucchini idea too!
    Wondering why you don't just start cooking the tomatoes (whole) and then use your immersion blender to de-chunk it? Seems like it would be easier than using a small blender to puree them first?

  8. Kim I just looked up this video because I have a ton of tomatoes. You've got to try putting pureed yellow and orange bell peppers in your sauce! It adds sooo much flavor. I heat them up and puree them, keep them in the freezer. You can add it to almost anything. Spanish rice, sauces etc. You won't be disappointed.

  9. ur so funny instead pasta noodles …a skin of the zukini ur eating i never seen any like it .i think this is failed lol

  10. You are soooo on point with everything you are teaching us, one suggestion get rid of the microwave.  There have been studies that suggest microwave ovens are not a healthy option for people.  You do such great work with your garden and preserving one further step to your health care would be to let the microwave go from your life.  Be Well

  11. wow,great video! I have known your channel since I watched your video which is about drying basil. I'm Japanese and watching your video in Japan. This video helps me a lot.

  12. We had a bumper crop of tomatoes last season, and used a foodsaver to freeze extra romas. We are just about to make our 1st batch of sauce using your video.
    Thank you for this info – super helpful and informative. Our kids are excited (except for the zucchini idea – but since we didn't freeze any zukes, they are safe – for now!).

  13. I liked your videos & very informative. we make almost the same sauce but I use tofu instead of ground meat. I cut the tofu in tiny cubes, fry it in olive oil for few minutes then mix it with the sauce 20 minutes before sauce is done. Gives you some protein.

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