Today on The Stay At Home Chef
I'm showing you how to make Fire Roasted Spaghetti Sauce From Scratch.
That's right, we're making spaghetti sauce from all of those garden tomatoes or grocery store tomatoes,
that works too.
But before we get to the tomatoes you want to start with some garlic.
We're going to roast 2 whole heads of garlic,
and what you want to do is just slice off the tip to expose the cloves inside like so.
Place the head of garlic onto some aluminum foil and drizzle on just a little bit of extra virgin olive oil.
Then we'll just wrap it up tightly and that's ready to go.
Grab your two heads of garlic as well as 10 pounds of Roma tomatoes,
and let's head on outside to the grill.
So first we'll pop on our heads of garlic and then start adding on all of your tomatoes.
And yes, 10 pounds of tomatoes is quite a lot,
so just fit them in there the best that you can.
You want to char the skins so that they start peeling off just like this one is doing.
Now you can always do this in the oven but I love the flavor that the grill gives.
We're going to remove the peels from these tomatoes,
so you want to roast them until that peel comes off easily like this one.
Then as they're done you want to pull them off the grill and set them aside to cool.
We'll set those tomatoes aside to cool and head on over to the stove
where we're going to saute some onions.
Add 1/4 cup of extra virgin olive oil into a large heavy skillet over medium-high heat.
Then add in 3 diced white onions.
You want to saute these until they just start to soften which will take about 7 minutes.
Then we're going to transfer all of the onions to a slow cooker.
You could also do this in a large pot on the stove,
but I like to use the slow cooker because it's just so darn convenient.
Now that our tomatoes have cooled off we can start slowly removing all of the peels from each one,
and then place each peeled tomato into the slow cooker.
Then we'll grab the garlic and start squeezing out all of the cloves.
I love roasted garlic.
It has a nice mild flavor to it that's just delightful.
Then we're going to grab some fresh basil and then we'll just give these a rough chop
and put them into the slow cooker.
You should end up with about 1 cup of chopped basil.
Then you'll need 3 teaspoons of sugar to help balance the acidity of the tomatoes,
1 tablespoon of salt,
and last, 1 teaspoon of pepper.
Then we'll get an immersion blender going and start pureeing this until it's nice and smooth.
You can make it as smooth as you'd like or you can leave some chunks in it for a chunkier style spaghetti sauce.
You can also do this in batches in the blender and then pour it into the slow cooker.
If you notice this is a lot lighter of a red than you'd find in the grocery store.
None of that artificial coloring that they use in the grocery store versions.
This is totally from scratch from the garden.
Then just pop the lid on and cook this on low for 4 to 6 hours.
Once it's done you can eat it right away,
but we've made a ton so that you may can it following proper canning procedures,
or what I like to do is portion it out into gallon (or quart) sized ziploc bags,
and lay them flat to freeze so that I have dinner ready to go whenever I need it.
All it takes is thawing this out.
And that's it my friends!
You are ready to eat!
Thanks for watching!
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