Today’s recipe is Husband’s fresh spaghetti sauce. He can whip this up in less than an hour, but you can make it an all-day sauce to infuse the flavors of the spices even more. He usually uses Roma tomatoes, but you’re welcome to try any kind you have. Romas are small, so adjust for size when finding the amount you need if you opt for a different kind of tomato. I’m sure this sauce would taste even better when homegrown tomatoes are used. Mmmm!
Try this sauce on your favorite pasta noodles. Give brown rice or corn pastas a shot to avoid gluten. Top spaghetti squash with this sauce. Or make a baked pasta topped with vegan mozzarella and parmesan. Nommm, right? So good. Enjoy this one, you guys. Because cooking for yourself is so much fun and so much better for you. 🙂
One of these days, I’ll get Husband’s lasagna recipe. But, for now, check out our other dinner recipes, like broccoli potato soup, zucchini noodles with cashew alfredo, lentil loaf, and broccoli mac and cheese.
Let me know if you try this recipe! Rated it, comment below, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!
- ~20 Roma tomatoes
- 1 yellow onion
- 4-5 garlic cloves
- (optional) Mushrooms, chopped and sautéed
- Garlic powder
- Onion powder
- Minced onion
- Crushed red pepper
- Salt and pepper
Take the seeds out of the tomatoes. Cut them small enough to go into the blender to liquefy. Also cut the onion to go into the blender as well.
Add garlic cloves to the tomatoes in the blender and blend to a liquid.
Add tomato and garlic to a large pan or pot over a medium to high heat until it comes to a rapid boil. Then back the heat down to a medium/low heat.
If you want to use the mushrooms, have them chopped and sautéed before adding them to the tomato and onion sauce here.
Season with oregano, basil, garlic powder, onion powder, minced onion, crushed red pepper, salt, and pepper, etc, to taste.
Let it simmer and it'll get thicker as it cooks. Simmer for however long you desire to let flavors blend.