Wednesdays Unplugged – Mary’s Frozen Spaghetti Sauce

"One of the most delightful things about a garden is the anticipation it provides." ~ W. E. Johns

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!

This week's recipe comes from a friend who regularly makes and freezes this homemade spaghetti sauce when fresh tomatoes are abundant… thank you for sharing, Mary! I confess I haven't had time to make it yet but I plan on it… this is where I make sure I don't lose it!

Notes from Mary: Amounts are quite forgiving.  The first time I made it (maybe 1976)  I put in bulbs of garlic, not cloves!  So the original calls for 2 cloves, I have written in 4, but may actually use more!  I use fresh basil and oregano.  

recipe from Mary LaBelle

• 2 large onions
• 8 oz of mushrooms (I prefer baby bellas as they are less
  watery, may use more)
• 4 large cloves of garlic
• 1/3 cup olive oil
• 12 large tomatoes, chopped (about 12 cups)
• 2 cups of water (or dry red wine–better, of course)
• 1-12 oz can tomato paste
• 2 envelopes instant beef broth
• 4 tsp. dried basil (or fresh–I use 1/2-3/4 c.)
• 2 tsp. dried oregano (or fresh–1/4-1/2 c.)
• 2 bay leaves
• 2 tsp. salt

• Wednesdays Unplugged – Grilled Salmon with Tomatoes & Basil
• Wednesdays Unplugged – Tomato Mozzarella Salad
• Wednesdays Unplugged – Double Tomato Bruschetta