This spaghetti sauce is so easy to make! I use fresh ingredients from my garden and it’s a hit with my family.
I use a slow cooker for this one, but you can use a non-aluminum pot to simmer too.
6 large ripe tomatoes
Several leaves fresh basil (or 1 teaspoon dried)
1 tablespoon fresh oregano leaves (or 1 teaspoon dried)
1 medium onion, chopped
1–3 cloves garlic, minced (depending on your taste)
Dice tomatoes and add to Crockpot. Finely chop basil and oregano and add to pot. The amount of basil and oregano can be adjusted to your taste. Do the same with the onion and garlic. Slow cook six to eight hours or simmer on the stove until liquid is reduced to your liking. If desired, add cooked sauce from the Crockpot to a pot and bring to a light boil on the stove to reduce the liquid. Serve over noodles, rice, or quinoa.
