Mama Simonson’s Homemade Spaghetti Sauce
It’s spaghetti sauce time again!
There’s nothing better than homemade spaghetti sauce. My giant saucepan makes up to ten quarts. I like to use my fresh garden tomatoes to make lots of spaghetti sauce for the winter season. Then making a meal is as simple as cooking the noodles and opening a jar!
If you only want enough for one meal (a serving of four), you can do so without making a huge batch. There are many fine recipes on the web, but here is the Simonson brand.
You will need 15-20 fresh, ripe tomatoes. They should be firm, but slightly soft. Buy them from a farmer’s market, or grow them yourself. You will be happier with the result than if buying from the supermarket. Core, peel, and grind in a food processor or blender.
Peeling tomatoes doesn’t have to be hard. In fact, you can do it in less than ten seconds if you know how.
Pour the juice into a large saucepan and set on medium heat.
Add:
- 3-4 cloves of garlic, chopped fine
- *3 teaspoons oregano
- *3 teaspoons basil
- 3 dried bay leaves, crushed
- 3 teaspoons garlic salt
- 1 1/2 teaspoons pepper
- 1 cup sugar
- 3/4 cup vinegar
- 1/2 cup extra virgin olive oil
*You can substitute dried Italian seasoning for the oregano and basil.
Add chopped onions, mushrooms, green peppers, or meat to your liking. Taste to see if it’s sweet enough. If not, add more sugar. If it’s not tangy enough, add more vinegar.
Simmer on medium heat until it cooks down almost half of its consistency. If you like it thicker, simmer longer. You’ll love the Italian smell of your kitchen when this delicacy is done! Bon Appetit!
Wow! Is Mama Simonson’s sauce a vintage recipe? I haven’t ever found a recipe using vinegar.. it sounds interesting. If only my tomatoes become bountiful, I will try this soon.
Thank you, and God Bless 🙂
I guess it would be vintage if it’s an original, right? The vinegar gives it a ‘tang’ but shouldn’t be overdone. Thank you for your comments!