Tomato Season = Homemade Spaghetti Sauce

I love fresh tomatoes. I can literally step outside my back door and pluck a ripe tomato growing alongside the steps. This year's harvest has been astounding--and from only three plants (two grape tomato plants and one Super Fantastic). 

We've been enjoying BLTs almost daily and making lots of spaghetti sauce to freeze for winter. Our homemade sauce is heavy on the tomatoes and light on the spices with a decidedly sweet taste. No garlic, no meat, but plenty of hearty flavor. Perfect for the finicky kids we raised.

If you too have finicky kids or are looking for a way to use a HUGE tomato harvest, here's my family's recipe. Enjoy!

Sweet Spaghetti Sauce (Meatless & Mild)

4 cups diced fresh tomatoes, simmered briefly (5 min.) with…

½ teaspoon salt

Cool pot in a water bath. Fill blender with cooled tomatoes and chop.

In a large saucepan (3-4 quart) add…

1/8 cup diced onion

1 tablespoon olive oil

Fry onions in oil until done. Pour chopped tomatoes over onions. Set to simmer. Stir in…

One 12-ounce can of tomato paste, stirring until all lumps are gone

1/8 teaspoon dried oregano

1 teaspoon salt

1/8 teaspoon black pepper

1 teaspoon dried basil leaves

1 packed tablespoon brown sugar

2 tablespoons dried parsley

½ cup water

Simmer until flavors combine. If sauce seems too thick, add another 1/3 cup water. Serve over cooked spaghetti noodles.

Sauce freezes well. It also tastes great over cheese ravioli.

If you don’t have fresh tomatoes, you can use one 28 oz. can of petite diced tomatoes AND one 12 oz. can of petite diced tomatoes.