Spaghetti Sauce with Summer Garden Tomatoes

Even more local than using the farmer's market foods, I've made two batches of spaghetti sauce using tomatoes and jalapenos from the gardens of family and friends as well as herbs from my herb garden. Thanks to Aunt Sue and Uncle Mike and Kelly and Joe.


Summer Garden Spaghetti Sauce

The strategy here is to be flexible with what you have. The jalapenos, for example, stand in for the more traditional crushed red pepper flakes. The recipe calls for 4 1/2 cups of coarsely chopped tomatoes only because that's what I had during the second batch.

4 1/2 cups coarsely chopped tomatoes (including seeds, not including juices)
2 tablespoons of extra virgin olive oil (feel free to use more for a richer sauce and/or stir in some butter at the end)
7 garlic cloves, coarsely chopped
2 small jalapeno peppers, coarsely chopped (include seeds and veins for more heat)
15 fresh basil leaves
2 tablespoons fresh oregano leaves
3/4 teaspoon salt
black pepper to taste


Heat the oil to medium-low and add the garlic and jalapeno and cook for about five minutes. Do not burn.

Add the rest of the ingredients and cook for awhile (10, 20, 30 minutes - whatever you want), allowing the sauce to simmer uncovered and thicken slightly.

Puree in a food processor or blender (use caution when blending hot liquids).

As far as pasta, I'm a big fan of angel hair.