Gina’s Basic Spaghetti Sauce
Description
A savory and satisfying basic spaghetti sauce featuring ripe tomatoes, fennel seeds, and dried herbs. This vegetarian recipe simmers slowly to develop deep, aromatic flavors perfect for pasta dishes. Simple to make with pantry staples, it offers a rich, home-style taste for weeknight dinners.Directions
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Prepare the tomatoes: drop them into a pot of boiling water for about a minute.
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Drain and rinse with cold water.
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Slip off the skins, cut out the core, and coarsely chop. Set aside.
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In a large pot, heat the oil.
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Add onion and fennel seed. Fry for a couple of minutes.
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Add the pepper and garlic and fry for a couple more minutes (do not let the garlic brown or burn).
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Add the rest of the ingredients.
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Bring to a boil, lower heat, then simmer for as long as you can (at least an hour), stirring occasionally.
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Cover the pot loosely when simmering.
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Note: You can use fresh herbs for the dried, and it is much better. Just triple the proportions for fresh.
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You can also add other veggies to the sauce during the simmer phase: carrots (shredded), green chilis (fresh roasted), chopped olives (black or green), sliced mushrooms.
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You can also add TVP to fool meat eaters: soak 1 cup TVP and 1/4 teaspoon fennel seed in 7/8 cup boiling water for 10 minutes. Fry the TVP in some olive oil before adding to the sauce.
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You might want to double or triple this recipe depending on your needs. Enjoy!
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 365kcal
- % Daily Value *
- Total Fat 14.0g22%
- Saturated Fat 4.0g20%
- Cholesterol 13mg5%
- Sodium 6097mg255%
- Total Carbohydrate 53.0g18%
- Dietary Fiber 13.6g55%
- Sugars 28.5g
- Protein 16.8g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
spaghetti sauce, tomato sauce, vegetarian, american, homemade, fennel seeds, basil, oregano, parmesan, simmered, garlic, onion, olive oil, weeknight dinner, pasta sauce
