Spaghetti Sauce

Just as I wrote last week, gardens are overflowing. I am getting more incredible fruits and vegetables than I can eat. I needed to do something, and fast. Spaghetti sauce to the rescue!

I had no idea how easy this would be, but a friend inspired me with a Facebook post. I had to try and my freezer is now stocked with delicious sauce for the winter. This is what you need:

Enough fresh tomatoes to fill a glass baking pan

1 medium onion

1/2 a garlic bulb with all the paper removed

1/4 cup fresh basil leaves

Other veggies for sauce (optional), I added mushrooms, eggplant, and bell peppers

Preheat oven to 425. Wash all the veggies and cut large veggies into smaller chunks, like the onion. Place into glass baking pan. Bake for 30 to 45 minutes, until all the veggies are fully cooked and the tomatoes have split open. Remove from oven and let cool until you can touch the tomatoes. Pull on the skins off the tomatoes to remove them and discard. Tomato skins are no fun in sauce. Place veggies in a blender and blend to desired consistency. If a thicker sauce is desired, remove some of the liquid before blending. Add salt and pepper to taste. Yum!