spaghettie sauce

I make my own, works out 71cals a portion recipe supplies 3 portions

Dice a large onion and couple cloves of garlic, fry till the onion goes transparent
Add tin chopped tomatoes, basil, pepper, spoon of tomato puree and some sugar if you like a little kick add tablespoon of mustard, simmer for about 15 mins and voila!

Anyone know of a healthy way to make homemade sauce? I'm so done with all the bland already made jar sauces.

I start with this marinara sauce base recipe from Skinny Taste (except I use low sodium or no sodium crushed tomatoes and I don't add the salt listed in the ingredients). You can alter the herbs by adding as little or as much as you like. Sometimes I'll also saute mushrooms, onions, and/or bell peppers to add because I like a chunkier sauce. Of course, you can also add whatever kind of cooked meat you prefer to it as well.

I like doubling the batch and simmering in a crockpot on low for 4-5 hours. Then I freeze at least half the batch in the small Gladware half-cup containers so that I have low calorie, low sodium, and fantastic tasting marinara sauce all the time! Hope this helps!

http://www.skinnytaste.com/2011/09/quick-marinara-sauce.html

thanks guys for the tips! Can't wait to try them out Lori- in the slow cooker? even better!! I luv my slow cooker =P

Yep - in the slow cooker. Of course you could also simmer it on the stove top but why do that when our lovely crockpot can do it just as well! LOL!

The best homemade sauce I've ever made was over the summer when I used tomatoes and basil from the garden. I thought it be a lot of work boiling them and getting the skins off and all that but it really wasn't! It was soooo yummy and fresh tasting! Canned tomatoes are a good alternative and I think the key is letting the sauce cook a long time, crockpots are great for that.

slow roast the tomatoes in the oven for about an hour before you do anything to them.

On All Recipes.come, "Best Marinara Sauce Yet". I have been making this for years, my only change is I used diced or not seasoned tomatoes and do not add the salt. It is also here in the database already. Could not get a good link, but that is the exact name, I make this all the time, great with spaghetti squash or any pasta.

Lori- tried out your slow cooker idea. It was amazing!! Hubby didn't care for my whole wheat noodles though lol but, said the sauce was pretty tasty! Think I'll do this from now on!

Glad it worked out for you! Now have you tried spaghetti squash in place of your pasta?

How do you make spaghetti squash??

There are a couple of different ways but what I do is slice mine in half, scoop out the seeds and stringy stuff, and bake (cut side down) in the oven at 350 degrees for 45-60 minutes. After it's cooled for a little bit, take a fork and "shred" the squash. It'll end up looking like spaghetti and then eat that with your marinara sauce.

fresh whole tomatoes- from my garden. I pealed about a thousand this summer and fall.
basil
oregano
cilantro
fresh garlic
black pepper
onion
green peppers or other whole peppers. banana peppers. etc
whatever herbs you want to add. I sometimes put theme in mine.
food processor is the key I don't know what I would do with out mine!
I always use a small can of tomato paste because the sauce will be deep red with out the paste its good just isn't deep red.
canned salt - for canning

I can tons and tons of sauce . It's fun. so much better for you then the store bought sauces and less expensive! but you do get tired of pealing a thousand tomatoes. Lol