Mini Sausage Rolls & Palmier with Sun Dried Tomatoe & Rosemary

Mini Sausage Rolls & Palmier with Sun Dried Tomatoe & Rosemary

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Question by Jeanne-Martini: Looking for a recipe for homemade tomato sauce or spaghetti sauce that can be frozen.?
I was just gifted a half-bushel of beautiful tomatoes, and I can’t find my freezer spaghetti sauce recipe using fresh tomatoes. Need to use them by not later than Wednesday morning. Thanks!

Best answer:

Answer by Helpfulhannah
This is a simple recipe, I would add a bit of black pepper and dried oregano to it.

Slow-Simmered Fresh-Tomato Spaghetti Sauce (Freezable)

•8 cups of fresh garden tomatoes, prepared (see below)
•15 oz of Hunt’s tomato sauce
•2 cloves of garlic
•1/2 cup of minced onion
•1 teaspoon salt
•1 teaspoon basil
•1/2 cup of water
•Dash of sugar (optional)
•Splash of red wine (optional)

To prepare the tomatoes for the sauce, first heat a pot of boiling water. Carefully dunk the tomatoes in and remove in 1 minute. Now put the tomatoes in a bowl of ice water. The skins will slide off easily. Next, cut the tomatoes in half and squeeze out the excess water and seeds. Take the tomatoes and place in a large pot. You can cut them if you wish but they should break up as you simmer them. Add the tomato sauce, garlic, onion, salt, basil, and water. Simmer the sauce for approximately two hours. Taste the sauce and add more ingredients to your taste, such as sugar or red wine. Stir the sauce occasionally to make sure the tomatoes are breaking up and the sauce has thickened. The spaghetti sauce is now ready to eat or to be put in containers for the freezer.

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1 Comment

  1. Spaghetti Sauce

    6 onions chopped
    2 Tbls. butter
    4 cloves of garlic
    1 pound of pork sausage
    2 pounds of ground beef
    3 cans tomato sauce
    2 cans tomato paste
    oregano, salt and pepper to taste
    2 cans of water

    Cook onions and garlic, add pork sausage and brown then add ground beef and brown. Then add tomato sauce and paste, oregano, water and salt and pepper. Simmer 2 or 3 hours if possible.
    Note: This recipe makes a lot of sauce, what I do is freeze what’s left.

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