Lemon Poppy Seed Pound Cake

Sunday, October 16, 2011

Homemade Spaghetti sauce

Submitted by Lisa

( I used this on top of a spaghetti squash!  It was delicious )

My sauce:

about 10 tomatoes seeded and peeled.
1 green pepper diced
4 leeks sliced and washed (you can use onion, maybe 1 large one)
5 garlic cloves
2 tbsp beef bullion paste
1 tbsp chicken bullion paste
2 tbsp lemon juice
1 tbsp basil
1 tbsp parsley


  • Cook the tomatoes in a pot until they fall apart.  
  • Mean while, slice and wash the leeks and saute in a pan with olive oil until soft.  Add to the tomatoes.
  • Saute the finely chopped pepper in the olive oil.  When softened, add the chopped garlic and saute for a minute or so until fragrant.  Add both to the tomatoes.
  • Continue cooking the tomatoes down, on low to medium.  I used a potato masher to smash them up more once they were really soft.
  • Cook it for about 45 minutes or so, stirring often, to reduce the liquid and intensify the flavors.  
  • Depending on the acidity of your tomatoes, you may need to adjust the lemon juice.  Add the spices and, cook for another 10 minutes and enjoy!

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