Tuesday, July 31, 2012

Tim's Fresh and Spicy Tomato Spaghetti Sauce

Tim’s Fresh Tomato Spaghetti Sauce
makes 2 quarts

3 pounds fresh tomatoes,
        You want to end up with about 2 1/2 pounds worth when you’re done peeling and coring
2  Tablespoons olive oil
2  teaspoons chopped garlic
1  large onion, chopped
2  green onions, chopped
1 sweet pepper, chopped (any color)
1  stalk celery, chopped
2  Tablespoons Anaheim or hatch chili pepper,   
roasted, peeled and chopped
4 ounces fresh mushrooms
1 ½  cups chopped fresh vegetables (carrots, zucchini, broccoli)
2  cups water
13.5 oz. Amore Double Concentrate tomato paste
1  Tablespoon sugar
2  teaspoons instant beef bouillon granules
1  teaspoon oregano--1 T. fresh
½  teaspoon salt
½  teaspoon basil---1 1/2 t fresh
1/8  teaspoon pepper
1  bay leaf

1.  Bring some water to a boil in a large saucepan so that you can remove the skins from the tomatoes.
2.  Begin by scoring the skins with a sharp knife.
I like to make 4 cuts, on each tomato, running the scores from stem to stern.
3.  Dunk the tomatoes into the boiling water and let them boil until the skins start to peel away.
4.  Immediately dip the tomatoes into a bowl of ice cold water.
5.  Pull the skins off.  Remove the core.
6.  Cut the tomatoes up, saving the juices, and put the tomatoes and the juices into a large stock pot.
7.  Set aside.
8.  In a large skillet, heat the oil.
9.  Sauté the garlic, onions, pepper, celery, Anaheim pepper, mushrooms and vegetables until tender.
10.  Add the sautéed vegetables to the stock pot of tomatoes.
11.  Add in the remaining ingredients.
12.  Bring the sauce to a boil.
13.  Cover, reduce heat and simmer on medium / low for 1 1/2 - 2 hours.
14.  Remove bay leaf.
15.  Use right away or freeze.  Not recommended for canning.

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