I am not Italian, and I'm sure this won't, to most people, qualify as spaghetti sauce, but my kids LOVE it. I take 2 days to make it - the first day I chop up my veggies - eggplant, summer squash or zucchini, carrots, celery, peppers, onions, and whatever else I have on hand that I feel like throwing in. Day 2 - the whole works goes into my electric roaster - I end up with about half tomatoes, half everything else. I add basil, parsley, a little pepper, a shake of salt & a tiny bit of sugar. I let it cook all day, stirring every couple of hours. Once it's all soft enough, I run my immersion blender through it (we don't like chunks). If it's not red enough or doesn't taste tomato-y enough, or is thin, I add some tomato paste. I reseason, then bag up and freeze (I don't can). So kind of like a marinara that's blended, I guess?
at 3:28 PM on Apr. 11, 2011