I had some more tomatoes leftover in my garden and needed to pick them before it froze. It got pretty close to freezing one night this week, almost 37 degrees. It’s way too soon to do that!
I needed to make something with the tomatoes and I already made some really easy tomato soup. Garlic spaghetti sauce is just as easy to make as the blender tomato soup recipe that I posted not to long ago. Infuse some garlic in oil, make sure it is fresh garlic. Then cut up some fresh tomatoes and saute them in some butter for awhile. Puree the tomatoes and butter with an immersion blender or you could use a can of crushed tomatoes. That is what the original recipe called for. Stir in the oil and add some fresh basil, parsley, and cheese. Whatever you like in your red sauce. You will be making this red sauce over and over again!
- 9 cloves garlic, minced
- ½ cup olive oil
- 6 tablespoons butter
- 1 (15-ounce) can crushed tomatoes
- Salt and freshly ground black pepper
- 1 pound spaghetti, cooked al dente
- 2 tablespoons chopped fresh basil
- Grated Parmesan, for garnish
- In a small saucepan, cook the garlic in the olive oil for 30 minutes on low heat. Stir occasionally to keep the garlic from drying out. In a medium saucepan, add the butter and tomatoes, and stir until well blended and the butter is melted. Stir in the garlic oil and season with salt and pepper. Allow the flavors to meld for 10 minutes. Toss with the spaghetti and serve garnished with basil and Parmesan.