Fresh Tomato Spaghetti Sauce

Scott brought home a load of fresh homegrown tomatoes from one of his customers. I had used some in salads etc but still had a lot to use and they were getting a bit overripe. I had meatballs in the freezer so decided to make a spaghetti sauce with the rest for our tea tonight. I added a teaspoon of chili oil to give it a bit of a kick, but this us optional.

Ingredients

1/4 cup olive oil

1-2 tsp chili infused oil

1 onion, chopped

3/4 tsp garlic powder

1.8 kg fresh tomatoes, skinned

and chopped

1/2-3/4 tbsp sugar

1 tbsp dried parsley

1 tbsp dried basil

1 bay leaf

1 tsp salt

grind of pepper

Method

1. Heat olive oil in a large pan over a medium heat. Add onion and cook stirring for about 4 minutes. Add garlic powder and continue cooking for a further 30 seconds or until onion is translucent.

2. Add tomatoes, sugar, parsley, basil, bay leaf and salt. Bring to the boil. (sugar balances out the acidity of the tomatoes and gives a rich slightly sweet flavour).

3. Reduce heat to a simmer, stirring occasionally, until sauce thickens, 1 to 2 hours. (the longer you simmer the thicker the sauce).

Comments

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