Although it does take time, effort, and makes quite a mess -- I have yet to find a spaghetti sauce that I enjoy more then the homemade variety made from my own garden tomatoes and herbs. Here's how I do it:
First pick or buy homegrown, local, organic tomatoes. The bigger the better! Then boil a large pot of water and put in cored tomatoes for approximately 4-5 minutes or until the peel begins to split.
Peel hot tomatoes. The skin should literally slide off.
Place in food processor and blend or puree based on your preference.
Harvest or buy fresh herbs. I add rosemary, parsley, basil, oregano, onion, and garlic to my sauce.
Add herbs to pureed tomato mixture in a large pot (I used a lobster pot). Add chopped herbs/vegetables as well as several cans of tomato paste (to thicken the sauce). Heat and simmer for an hour or so to blend flavors. Bring to a boil. Put boiling sauce into jars and seal. Process in boiling water bath canner for 27-30 minutes.
Voila! This is enough spaghetti sauce to feed us for the year. I will likely make another smaller batch as the tomatoes continue to ripen to give away in our Christmas baskets. Enjoy!
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