Easy Homemade Spaghetti Sauce

I have tons of Romas ripening in my garden right now so I decided to grab a few more ingredients from the garden (peppers, oregano, thyme, basil, and parsley) and attempt some homemade spaghetti sauce. It was really easy to make this sauce as I just threw all the ingredients in a slow cooker and let it simmer all day. Peeling and de-seeding the tomatoes was the tedious part but trust me it is worth it once you taste the sauce.

After the peeling and de-seeding the tomatoes went for a spin in the food processor and then were thrown into the slow cooker, along with the chopped herbs and a bay leaf. I sauteed chopped onions, bell peppers, and garlic in olive oil and then added them to the tomatoes and herbs. A few drops of Braggs, some pepper, and a few dashes of salt free Spike and I was done. Half way through the day I remembered some organic rosemary that I had in the fridge and added it, whole, to the simmering sauce and then removed it, along with the bay leaf, before serving.

The sauce turned out to be very tasty and the texture was perfect. The secret is definitely to simmer all day. When I attempted homemade sauce last year I cooked it on the stove for only an hour or so and ended up with a watery sauce.

Since B enjoyed the sauce too I wish there had been enough for leftovers. For the next go around I am going to sneak in some pureed Kale and try to make a much larger batch so I can freeze some for future use. I am trying to cut salt out of my diet so this homemade sauce is a much healthier alternative for me over canned sauces.