I always make big pots of spaghetti sauce during harvesting season and freeze them in smaller portions for wintertime and spring as well as summer when things get really busy.
How?
I don't measure anything. Chop up the following and throw it in a pot:
- Onions
- peppers
- leeks
- Swiss chard
- lots of tomatoes
- spinach
- peas
- corn
- garlic
- broccoli
- and any other vegetable you want to put in there.
The bigger the tomatoes, the better. I have made the sauce with cherry tomatoes when I didn't have anything else, but I've noticed that bigger tomatoes make more juice.
I don't add any water at all to my sauce, just straight tomatoes.
Let it all cook through after adding a couple of bouillon cubed.
If you're a meat eater, you can also add chopped meat and bacon. Personally, I don' add meat.
