Liberty Mills Farm Homemade Spaghetti Sauce

1 cup chopped onion

1/2 cup chopped green sweet pepper

hot peppers (if desired)

1/2 cup zucchini

garlic, minced

1 tablespoon cooking oil

4 cups chopped, peeled tomatoes, approx. 6 large

1 6-ounce can tomato paste

2 tablespoons fresh parsley

1 tablespoon snipped fresh basil

1 tablespoon oregano

1/2 teaspoon dried marjoram, crushed

1 teaspoon sugar

season to taste with salt and black pepper

8 ounces dried spaghetti or linguine

Finely shredded Parmesan cheese (optional)

  1. In a Dutch oven cook onion, sweet pepper, hot pepper (if desired), and garlic in hot oil until vegetables are tender.
  2. Stir in 1/3 cup water, tomatoes, tomato paste, sugar, salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Uncover; simmer for 10 minutes more or to desired consistency, stirring occasionally. Stir in fresh herbs, if using.
  3. Meanwhile, cook pasta according to package directions. Serve sauce over hot cooked pasta. If desired, sprinkle with Parmesan cheese.

Notes: If you desire ground beef or sausage, prepare as above, except omit the oil. In a large saucepan or Dutch oven cook 12 ounces ground beef or pork sausage with the onion mixture until meat is brown. Drain. Continue as in step 2.

Hint:  Tomatoes will peel easily if you core them and then submerge them in boiling water for 30 seconds. After taking them out of the boiling water, submerge them in cold water and the peels will come right off!