How I Make Spaghetti Sauce

I always hated spaghetti sauce. Having from a can, no matter what we did to it, no matter what flavor or consistency, I thought it was gross.

When we started growing a garden, I don't know how many years ago anymore, we started making our own spaghetti sauce, and it was awesome. I now love spaghetti. After many attempts to get it perfect, this is what I do for my sauce.

Cherry Tomatoes. I grow Hybrid Sungold, Super Sweet 100, and Heirloom Whipper-snapper Cherry tomatoes. The come in different waves, but make all of our sauce naturally sweet. Garrett love the pink Whipper-snapper cherries the best.

Roma. 2 Varieties: Heirloom Roma and Heirloom San Marzano. Delicious flavors.

Oregon Spring. An Heirloom slicing tomato, but it produces so many that I can't use them all for slicing, and then I put them into the sauce as well.

Cherry tomatoes are rinsed and tossed in as is. Roma and slicing tomatoes have the seed removed, and then are tossed in, as is. Garlic, basil, and Italian seasoning to taste. I turn the stove on very low, and leave it sit for as many days as it takes to cook the water off, and the sauce is thick and delicious. Garlic, basil, and Italian seasoning to taste. I put it in mason jars and freeze it. Canning is too much work, and the sauce has a chance to spoil, especially at 7,300 feet of altitude.