There is nothing more delicious than spaghetti sauce made completely from scratch. The problem is there is not always time for that in a busy day.
I used to grow my own tomatoes and fresh basil in the summer when I had a backyard garden. When the tomatoes were perfectly ripe I would spend an entire day blanching, peeling and boiling them down and then making a huge batch of homemade spaghetti sauce with veggies and fresh basil from my garden.
I would portion it out and freeze it so that I would have homemade sauce for months to come. Inevitably the frozen sauce would run out before I had more ripe tomatoes so there were always times that I had to improvise.
A tip that I learned years ago from an Italian co-worker is to add a splash of red wine and a few spoonfuls of sugar to any jarred spaghetti sauce to give it a true Italian homemade flavor. I never added red wine to my sauce when I made it from scratch to freeze so I thought it was a bit odd, but I tired it and it worked! What a delicious way to doctor up a jar of store-bought sauce!
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