Spaghetti Sauce du jour!

I made this sauce this weekend and it is to die for.  With some tips from good pal Rebekah and my own picky taste buds I came up with this awesome sauce… which I could just drink up as if it were tomato soup!

Sauce recipe:

1) Go to the market (or your garden) and pick out a variety of tomatoes.  I think I had about 3 big (ugly) ripe pink ladies, 4-5 romas (some red and some yellowish).  You’ll need a couple of lbs to make 2 small jars of sauce.

2) Skin the maters: Plunge them into a boiling water bath for no more than 5 minutes… then submerge in an ice cold bath.  When they cool a bit, their skins slide right off.

3) Squeeze or cut to remove excess seeds. Set aside.

4) Saute the following in oil on med heat: 1 small onion, 1 banana pepper (sweet not spicy for this recipe), 1/2 – 1 whole bell red pepper and 1 green pepper + a couple of cloves of garlic.

5) Once veggies are cooked and browned a bit, add the squished tomatoes and cook for several minutes on med-high heat.  They will cook down and loose some water… and that is a good thing!  I add a dash or two of salt, and a teaspoon or so of sugar… sprinkle extra dry onion powder and garlic powder if you want… and stir, stir, stir.  Lastly add a pinch of fresh basil!!

6) Move it to the blender to make it homogeneous, fluffy and yummy… I added 2 cloves of fresh and uncooked garlic at this point to give it an extra bite! and it was worth it!

7) I froze extra sauce in recycled store bought spaghetti sauce jars!