Hello! My dad has the most bountiful, wonderful garden that is jam packed with flowers and veggies. His tomato harvest is coming in hot and I promised him that I would help to make spaghetti sauce. Unfortunately, it turned out SO salty and I genuinely have no idea why because I followed the recipe to the T minus adding some tomato paste. Check it out:
^^^ This recipe was found in The Cabbagetown Cafe Cookbook by Julie Jordan.
It has been a long while since I made homemade spaghetti sauce and I was in the zone while doing prep work. While my sister is a formidable baker, I love to cook and there is nothing better to me than whipping up tasty meals for people to enjoy. I also had the luxury of cooking in my mom and dad’s beautiful kitchen, which was a nice change of pace from my apartment!
For this recipe, I used fresh tomatoes, of course, and altered nothing but the tomato paste and way more garlic than needed. However, I’m thinking that the tomato paste on top of the 1/2 teaspoon of salt that I added might have been too much. This is the only thing that would make sense as to why the saltiness was through the roof.
Maybe I’m making this up but isn’t it a thing that a good cook tastes their sauces while they’re making it? Lol, it’s definitely a thing, right? I probably should have been more proactive about this too but I just didn’t feel like it after making a huge dinner of baked ziti the night before! On the bright side, I did use up a decent amount of the tomatoes on the kitchen windowsill so I guess that was a somewhat victory haha.
Even though my spaghetti sauce didn’t turn out great, now you all know what not to do if you choose to make the recipe. Also, be careful if you use squeeze tomato paste because I ended up getting it all over my shirt SMH!!!!
What have you been cooking recently? What do you like to make with fresh veggies? I want to hear from all of you, so leave me a comment and let’s chat! Much love. -Sarah