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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. FRESH TOMATO SPAGHETTI SAUCE
2. Printed from COOKS.COM
3. cloves garlic
4. lg. onion, chopped
5. tbsp. oil
6. lb. tomatoes (6 med.)
7. /2 c. water
8. (6 oz.) paste
9. tbsp. sugar
10. tsp. instant beef bouillon granules
11. tsp. oregano
12. /2 tsp. salt
13. /2 tsp. crushed basil
14. /8 tsp. pepper
15. bay leaf
16. (4 oz.) mushrooms
17. Spaghetti
18. Peel and mince garlic. In 3-quart saucepan cook garlic and onion in hot oil until tender. Peel fresh tomatoes (dunk speared tomatoes in boiling water 30 seconds. Immediately dip in cold water, pull off skin.) Core tomatoes, cut in quarters, save juice and put into pot. Add water, paste, sugar, bouillon, oregano, salt, basil, pepper and bay leaf, stir. Bring to a boil. Reduce heat, simmer on low for 1 1/4 to 1 1/2 hours. Remove bay leaf. Stir in undrained mushrooms. Spoon over spaghetti.
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