I use this recipe as my "base" to home-made spaghetti sauce. I use fresh tomatoes from my garden instead of canned diced tomatoes and the tomato paste. It does have to simmer/cook down longer this way but I think the longer you let it simmer the better it tastes. I also add my own dried seasonings...a dash of bay leaves, 2 teaspoons or so each of Basil and Oregano and then 1 tsp each of Rosemary, Thyme and Marjoram (more or less to taste). My guy is a meat eater so I brown a pound of ground turky and add it to the sauce and let it simmer for another 20 minutes or so...until thickened to correct consistency.
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I use this recipe as my "base" to home-made spaghetti sauce. I use fresh tomatoes from my...