Friends, this pasta sauce recipe is so good and so yummy, just in time for cozy fall pasta dinners. It took really little effort, and about 2.5 hours to make (2 of the hours it was simmering on the stove).
This recipe made about 3 mason jars (yes that is how I measure things these days), and I am definitely going to make it again and freeze some so I can have delicious pasta dinners all winter long.
- 12-15 tomatoes
- 4 cloves of garlic (diced)
- 1 onion (diced)
- 4 carrots (grated) *
- 2 tbs dried basil or oregano (I only had oregano on hand so that’s what I used!)
- 1 TBSP sugar
- 1 green pepper (minced)
- Olive oil
- Salt and pepper to taste
*Pro tip, use the carrot tops to make carrot top pesto – recipe here.
- Bring a large pot of water to boil, and prepare a big bowl of ice water (or just cold water will work too)
- Once the water is boiling, drop in the tomatoes (use a spoon to place them in so you don’t splash yourself with boiling water – yes I am speaking from experience).
- After about 1 minute, the tomato skins will start to crack – once this happens pick them up with a slotted spoon (or regular large spoon) and place in ice water.
- The skins should peel off easily now.
- Blend all the tomatoes until they are all nice and pureed.
- Heat some olive oil in a large pot – add in the onions and fry for ~ 10 minutes stirring often
- Add in the chopped or pressed garlic and fry with the onions for a few more minutes.
- Add the tomatoes, sugar, grated carrots, minced pepper, salt/pepper, oregano/basil and bring to a low boil.
- Reduce heat and let it simmer for an hour with the top off, and the remaining hour with the top on.
Ta-da! You now have delicious pasta sauce – what are you going to make with it? My favourite thing right now is a spaghetti squash bake, click here for the recipe.