Home    Favorite Recipes

Soup/Stews   Salads   Main Dishes   Pasta/Vegetarian   Sauces/Dips   Snacks

Spaghetti Sauce

5 – 6 large tomatoes
3 cloves garlic
3 heaping tbsp. fresh cilantro, chopped
1 tbsp. dried or fresh basil
1 tbsp. olive oil
1/2 tsp. chili peppers, optional
Salt and Pepper to taste

Boil water for cooking pasta and follow the cooking directions.  In a separate pot, sauté garlic, chili peppers, and basil in olive oil.  Dice the tomatoes in large chunks and add to the sauté.  Let the tomatoes simmer for 5 minutes or until they become juicy.  Add the cilantro and simmer for at least ½ hour.  This sauce works well in a slow cooker and allowed to simmer on low all day.  Add a tin of unsalted diced tomatoes if you want more sauce.  When the tomatoes are cooked use a hand blender to pure the sauce...or leave chucky.  Do not add salt at the beginning, you may find it flavorful enough without.  (Parmesan cheese, which is usually included on a pasta dish, is VERY salty and will add enough flavor).  For a thicker sauce, allow the tomatoes to simmer at medium heat with the lid slightly ajar to allow the moisture to escape.  Keep a close watch that the sauce does not become too sticky at the bottom of the pot.  Stir occasionally.  Serve over your favorite noodles.