Homemade Spaghetti Sauce - Milwaukee,WI

I got a bunch of tomatoes this year, also, and I just processed them like I would if I were canning them.

I blanched them in boiling water about 30 seconds, and then put them in a sink of ice water. That stops the "cooking" and makes them easy to peel. I then peeled them and sliced them into a 2 C measure, and poured that into a pint freezer bag. I squeezed the air out of the bag and laid it flat on a cookie sheet in the deep freeze (that way it freezes in a "stackable" way, making it easier to store). They are in the freezer until I need them for soups, casseroles, chili, or something that needs a "can" of tomatoes. I didn't add any salt or seasoning, just the tomatoes.

I ended up with 26 pints of tomatoes in the freezer. The nice thing was... I could easily process a few bags a night as they ripened... didn't have to wait for a BIG batch all at once to can, like I used to do.

oh how yummy... do you have a sieve, you can use to put the tomatoes through? if so, you can cook them and then strain them via the sieve..
next, use olive oil in a pan, add minced garlic (to taste) and then finely chopped yellow onion.. saute'... add those ingredients to tomatoe sauce (which should be in a separate pot) next... add FRESH sage (1-2 sprigs) bring to boil DO NOT BURN BOTTOM OF POT) once you bring to a boil, reduce heat to low and allow to cook for about an hour or longer.. stirring ever so often... as you go, add some salt and pepper.. taste sauce as you go... you will find that the longer it cooks, the more the flavors become alive.. it's even better the next few days.. it also freezes well..
best of luck and Buon Appetito!!

I base my homs made sauce from the Everyday Italian cookbook. The show is on the FOod network so you can probably get an idea there.

I tend to read 4-5 recipes and then just make my own. Everyone LOVES my home made marinara sauce and my secret ingredients are a little sugar and anchovies.

Vegetarian sauce to can or freeze.
Slice tomatoes in half. Place in a pot with heaping teaspoon each of dried basil, tarragon, oregano and garlic. Add a dash of salt. Add a quart and a half of water. Cook until very mushy on medium flame. Place in quart jars. If you are freezing sauce wait until it is cool before transferring to quart sized freezer bags. Double bag.
When you go to use it first saute a large onion in a pan with a two tablespoons of olive oil. Transfer to sauce mix cook together.

A sieve is a device that you put the food in and it comes out the other side filtered. Larger pieces are held in the sieve and the smaller pieces fall through. Like the thing you filter out lumps with in the flour canister.

Here's a link to some pictures:
http://namufigu.tripod.com/pictures-of-sieves.html

If you are looking to make tomato paste or tomato sauce then you can make all kinds of things from those. You'll need to make the tomato sauce first then add the ingredients to make the spaghetti sauce.

My home made sauce recipe:
I buy a gallon can of name brand tomato sauce
I saute a 3 lb. c*** of cheap HB meat from Walmart
If you like mushrooms add them to the meat too, fresh sliced ones
I cook the meat with onions chopped in it, I buy them frozen at walmart
I cook the meat with chopped garlic in it too, I buy it by the jar in the produce section of walmart
Any veggie you like can be either cooked with the meat or sauteed after the meat is out of the skillet even bell pepper or some other veggies.

I pour the tomato sauce in a large stock pout, add the cooked and drained HB mix of HB meat, garlic and onions, and mushrooms, other veggies.
I use about half a jar of the cheap, about $.50, of classic seasonings(?), the first ingredient is NOT sage or Thyme but maybe marjoram or some other sweeter herb.
Then I add whatever other stuff I like. Sometimes the tomato sauce is bitter so I add a little sugar but I try the sweeter herbs first like marjoram or basil.

Sometimes the sauce is a little runny so I add some butter to make it richer.

There are many many ways to make a sauce your family will love. Just practice.

Ground turkey browned with garlic, onions, fresh mushrooms, peppers, celery and then add diced tomatoes & a can of tomato sauce and some red wine. Simmer for at least an hour.