Food & Drink Magazine

Wednesdays Unplugged - Mary's Frozen Spaghetti Sauce

By Homesmsp @HomesMSP
"One of the most delightful things about a garden is the anticipation it provides." ~ W. E. Johns

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!

Today's quote reminded me of how long we have been anticipating the bounty of our son's tomato plants. It began when he planted his seeds many months ago and we watched them sprout and grow under his grow lamps. Then they grew into hearty plants... still anticipating the taste of the ripe tomatoes. When I took my first bite of one of his more unusual heirloom varietes this week I was amazed at the full-bodied flavor... nothing quite compares with the taste explosion of a homegrown tomato fresh off the vine.

This week's recipe comes from a friend who regularly makes and freezes this homemade spaghetti sauce when fresh tomatoes are abundant... thank you for sharing, Mary! I confess I haven't had time to make it yet but I plan on it... this is where I make sure I don't lose it!

Notes from Mary: Amounts are quite forgiving.  The first time I made it (maybe 1976)  I put in bulbs of garlic, not cloves!  So the original calls for 2 cloves, I have written in 4, but may actually use more!  I use fresh basil and oregano.  


recipe from Mary LaBelle

  • 2 large onions
  • 8 oz of mushrooms (I prefer baby bellas as they are less
    watery, may use more)
  • 4 large cloves of garlic
  • 1/3 cup olive oil
  • 12 large tomatoes, chopped (about 12 cups)
  • 2 cups of water (or dry red wine--better, of course)
  • 1-12 oz can tomato paste
  • 2 envelopes instant beef broth
  • 4 tsp. dried basil (or fresh--I use 1/2-3/4 c.)
  • 2 tsp. dried oregano (or fresh--1/4-1/2 c.)
  • 2 bay leaves
  • 2 tsp. salt
Saute onions, garlic, and mushrooms in oil.   Stir in tomatoes and cook 5 minutes.  Stir in remaining ingredients.   Simmer at least 1 hour (we do it a lot longer, so it cooks down and thickens.)   Freeze.  Makes about 18 cups.  (We have made a double batch.)  

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