Fresh Spaghetti Sauce

fresh spaghetti sauce

Still have a slew of fresh garden tomatoes that need to get used up? Us too! Late summer is the prefect time to enjoy this fresh spaghetti sauce recipe. Enjoy over some pasta or spread it on warm French bread while overlooking the garden. It is full of hidden veggies to create that fresh, vibrant flavor we love. It is so good and so easy–you will never go back to store-bought pasta sauce ever again (at least, not when your garden is bursting with ripe tomatoes). 

This fresh tomato sauce will stay good in the fridge for three or four days. If you plan to keep it for longer than that, you can easy keep it in a freezer safe container and store it for up to six months. To make the sauce a little more chunky you can chop up any other fresh garden veggies you want, like diced red bell pepper or fresh zucchini. Need to add some protein to make the sauce even more hearty? Consider adding smoked sausage or ground beef.

Fresh Spaghetti Sauce

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  • 56 ounces diced tomatoes
  • 2 Tbsp olive oil
  • 1 yellow onion, chopped
  • 1 1/2 cup celery, chopped
  • 2 clove garlic, minced
  • 1 Tbsp fresh parsley
  • 1 Tbsp fresh basil
  • 1 Tbsp fresh rosemary
  • 1 Tbsp fresh oregano
  • 1 1/2 cup mushrooms, sliced
  • 1 cup carrots, peeled and grated
  • 1/2 tsp black pepper
  • 1 tsp pink Himalayan salt
  • 1 dried bay leaf



Coarsely blend tomatoes in the blender and transfer to a large saucepan and simmer to reduce while chopping vegetables.


In a separate pan sauté veggies in the oil until fragrant.


Once everything is cooked and flavored, add the tomatoes to the veggie mixture.


Add the bay leaf and let simmer on low heat for 1-2 hours (until desired thickness).


Remove bay leaf before serving.


What if fresh tomatoes are out of season? No worries! You can easily swap for a couple of cans of diced tomatoes and still come out with excellent results.

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