Mike’s 2015 Spaghetti Recipe
6 lbs (~15) Large
Tomatoes
1 lb (~50) Cherry
Tomatoes (I prefer yellow), sliced in
half
7 Garlic cloves crushed
between two spoons
1 Onion
( 2 are too many)
4 Bay
leaves
15 (~1/2 cup) fresh basil
leaves
Two 3 inch cuttings (~1/8 cup with
air) Rosemary (fresh) – taken off the
stem
2+ Tbs Sugar
(to taste, up to 4)
Four 3 inch cuttings (~1 tbs) Sage leaves (fresh)-
taken off the stem
2 tsp Black
pepper
2 tsp Fresh
Oregano
1 tsp Fresh
thyme
1 tsp Kosher
salt
Extra:
1
can tomato
paste (Optional) + 2
tbs sugar to offset
bitterness
bitterness
DO NOT ADD WATER – MAKES IT TOO
WATERY
Crock pot 8 – 10 hours; then cook on
stove top to boil out water to favorite consistency. You can also add tomato
paste to thicken sauce, but makes it bitter. Add
an additional 2 tbs sugar to offset this
Serves around 20. I put it in 10
bags of two servings each, which I freeze.