Friday, September 14, 2012

Mr. Kerrie's Homemade Spaghetti Sauce Recipe!!!!!

So you think you're ready to make spaghetti sauce, huh? In case you missed it, here's the post where I shared how I process tomatoes so they'll be all frozen and ready to make sauce when you are ready.

Before I give you the recipe, let me show you the process of making the sauce. First, make sure your commercial freezer door was somehow gets left open just a smidge so your frozen processed tomatoes will be almost perfectly thawed for you when you are ready. Seriously, though, thaw the frozen tomatoes that you already have processed (skinned, cored, quartered). Below is my hubs dumping out the tomatoes (unspackled walls in the background; I'll get around to it; get off my back already!). Note the big stockpot, even though the recipe I give you will be for if you just use a one-gallon bag of tomatoes. He probably quadrupled his recipe for each batch.

Your tomatoes will be gorgeous in the pot and ready to make sauce for you to enjoy. Tomatoes are all about making you happy.

Here's my man chopping up herbs from our herb pots on our deck. You have my permission to use store-bought. Just don't come raid my herb pots ... or try to steal my man who can cook.

Thickening on the stove, a ninety-seven 2-day process.

1 gallon processed tomatoes (16 cups, 4 quarts)
1 T rosemary, fresh, chopped
1 small red onion chopped
1/2 bunch parsley, chopped
1 bulb fresh garlic, chopped  (or if you are like me, just use 1 T minced from a jar)
1/4 cup chopped basil
1 T fresh oregano, chopped
1 T dried and chopped thyme
3 bay leaves
1 T dry marjoram
1 T salt to taste

Start all of the above boiling in a stock pot.

Reduce heat to a simmer. It will take hours for this to reduce and thicken ... 4 hours or more with you stirring every 10 minutes.

If you get annoyed by this lengthy process, toss in some tomato paste to desired thickness whenever you are ready to throw in the towel. [! Don't really put a towel into the sauce, please!!!!!]

Once it's as thick as you want it and tastes how you like it (might need more salt, a little sugar, more garlic if you love it a lot), keep it hot then either eat it up yum or CAN IT. No, I am not telling you to personally can it, like to shut up. I am saying get out your canning jars and lids and screw-tops and your big boiler thingie and go to town. This is the part where I get off because I'm not the canning expert in my family.


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