Homemade Tomato Sauce with Spaghetti

It's August and the tomatoes are amazing! It's the perfect time to grab a big bunch of them from the garden or farmers' market and make homemade tomato sauce. There is nothing quite like making this sauce from scratch. I love tomato sauce year round, but at this time of year you can get the most out of the flavor of the tomatoes and can create a sauce that is not only delicious, but is also easy to make and really healthy. Make a big batch and freeze the extras for a special treat when these beautiful days of summer are behind us!

Homemade Tomato Sauce with Spaghetti
A wholesome and flavorful sauce that brings any noodle to life!
Makes about 3 cups

12 ripe tomatoes
1 small red onion, diced
4 cloves garlic, minced
1/2 tsp. sugar
1 tsp. kosher salt
1 tsp. dried Italian herbs
3 T. extra virgin olive oil
Fresh basil, chopped, optional
Grated Parmesan cheese, optional
Prepared Spaghetti, for serving

Bring a large pot of water to a boil. Immerse tomatoes, a couple at a time, for 30 seconds, then remove into a large bowl of ice water to cool for a minute or two. Remove from ice water and peel off the skins (they will slide off easily). Cut out the cores, then roughly chop up the tomatoes.

Heat olive oil in a large skillet over medium heat. Add the onion and a pinch of kosher salt. Saute until they begin to soften, about 5 minutes, then add the garlic cloves. Saute while stirring for 2 minutes. Add in all of the tomatoes and their juices. Increase heat to medium high until mixture begins to boil, then reduce to medium low to simmer. Add dried herbs, salt and sugar and simmer for 45 minutes, until reduced by about 1/4, or to desired consistency.

Serve with hot spaghetti, fresh basil and grated cheese. Refrigerate leftovers for up to five days, or freeze.

Recipe by Sarah Saubert