Garden Fresh Spaghetti Sauce Recipe
A flavorful spaghetti sauce made with garden-fresh tomatoes, herbs, and other vegetables. Use up your harvest with this fresh pasta sauce.
Servings: 8
Calories: 55kcal
Ingredients
- 2 lbs. of tomatoes peeled, cored, cut up, seeds removed ( I do not squeeze the juice out)
- 1 bell pepper finely chopped
- 1 onion finely chopped
- 1 stalk celery finely chopped
- 2 cloves garlic minced
- 1 teaspoon fresh oregano minced
- 1 teaspoon fresh sage minced
- 1 teaspoon fresh basil minced
- 1 teaspoon fresh marjoram minced
- ¼ teaspoon pepper
- 3 teaspoons sugar
- 1 – 6 ounce can tomato paste
Instructions
- Place all of the ingredients in a large pot, bring to a boil.
- Reduce heat and simmer on low for an hour.
- Serve warm over noodles.
- You can add a pound of cooked hamburger or sausage if you like.
Notes
This recipe uses fresh spices; if you use dried spices, use half as much. Adjust the ingredients to your taste. The flavors will intensify as they cook, so you might want to wait until the last 30 minutes of simmering to make your final adjustments. I do not add any water or broth because the fresh vegetables will produce liquid as they are cooked down. You can add water or a can of vegetable broth if you prefer your spaghetti sauce to be a little less thick.
Nutrition
Calories: 55kcal | Carbohydrates: 13g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 175mg | Potassium: 545mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1743IU | Vitamin C: 41mg | Calcium: 31mg | Iron: 1mg