In my previous post, I mentioned that Spaghetti is my go-to comfort food.
And as comfort foods go, when made from fresh, summer-ripened tomatoes, spaghetti or pasta sauce is out of this world!
Now, I realize that there are many recipes for homemade spaghetti sauce; more authentically Italian, with more fresh herbs, etc.
But when you’re a busy mama and you find something simple and delicious, you tend to stick with it.
That’s how I feel about Mrs. Wages Pasta Sauce seasoning.
It’s not completely from scratch, but it’s a wonderful combination of herbs and spices.
It’s made for canning or freezing pasta sauce and it’s so good and simple to make, I use it every year.
Here’s whatcha do:
Grow some fine tomatoes in your garden or purchase some from a farmer’s market.
Fresh, summer tomatoes can’t be beat!
You’ll need 6 lbs or about 18 medium tomatoes.
You’ll also need 1/4 cup of sugar and 1 pouch of Mrs. Wages Pasta Sauce Mix.
( I like to double this recipe per batch)
Wash your tomatoes-
Next, Scald tomatoes in batches, in a pot of boiling water for about 3 minutes, until skins split.
Remove tomatoes and dip into a large bowl or pot of cold water.
When cool enough to handle, remove skins and carefully cut out cores.
It’s a fairly quick process of removing a batch from the boiling water, dumping it into the cool water, then adding a new batch of tomatoes to boil.
Don’t feel rushed, you really can’t hurt the tomatoes.
(By the way, if you have chickens or a pig, they love the tomato skins!)
Next, add your peeled, cored tomatoes to a blender or food processor and puree til smooth, doing so in batches-
Incidentally, I love my Oster VERSA blender!
This should yield about 10 cups of pureed tomatoes.
Next, combine pureed tomatoes, the 1/4 cup of sugar and Mrs. Wages Pasta Sauce Mix in a large non-reactive saucepan- stainless steel or enamel is best.
(Do NOT use aluminum)
Bring mixture to a boil over medium-high heat, stirring occasionally.
Reduce heat and simmer about 25 minutes. Longer, if you want thicker sauce.
The sauce is ready to eat!
To freeze sauce:
Allow sauce to cool, then pour into freezer containers, leaving 1/2″ space at the top. Freeze for up to a year.
See the summer-time goodness ready to freeze?
Personally, I let my sauce simmer for about 30-35 minutes before allowing to cool well and pouring into freezer containers.
When I thaw out my frozen sauce, I heat it up in a pot, then add a little cornstarch (maybe one tablespoon) to about 1/4 cup of cold water, stirring it into the sauce to thicken to the consistency I want.
I also like to add lean browned hamburger meat and black olives, topping it with parmesan.