Spaghetti with Homemade Tomato Sauce and Meatballs

This post has been long waiting in the queue and felt like forever to get my hands on fresh garden tomatoes, but I finally got them and can now cross this one off the list of to do’s I know NELLIE SHERIDAN WILSON, ON THE SQUARE has been waiting for this post to happen since  2015/07/29 at 4:42 am, the comment: “I cannot wait to read it..hmm..genealogy and homemade sauce..I think I found a new favorite blog! Food is magical in the way in which it evokes memories.”

First, I would like to get one thing out of the way to give a round of applause to my better half, Deb who has become an assistant to me. since the operation on October 3, 2013 that left me with CRPS has limited me to a point where we both have found that certain things I can no longer do like I used to. From shucking corn that made me  jump back as if I got electrocuted by a 220 volt to cutting certain items.

 

Let’s get started.

 

 

 

 

 

 

 

Ingredients:
Extra Virgin Olive Oil
Garlic Cloves (Can substitute jarred Garlic, which is what I used)
Accent
Black Pepper
Kraft Season Grated Parmesan Cheese
A Rent A Chef Seasoning -Reduced Sodium
Onion Powder ( I would have used real onions, but someone here doesn’t like them)
Garlic Salt
Sweet Basil
Sugar
Himalayan Pink Salt
Italian Seasoning (optional)
22 small to medium tomatoes
3/4 Lbs or slightly less -90% Hamburger

Raise tomatoes, cut core out and score the bottoms with an X, so that the peeling of the skin will be easier. Place the tomatoes on a cooking sheet.

Two options, leave the seeds or remove them. If you prefer to have the seeds removed then remove them at this point. Once the tomatoes are on the sheet, sprinkle two pinches of the Himalayan Pink Salt, then lightly dust Garlic salt over the tomatoes.

Place in oven pre-heated to 425 to 450 depending on oven variances, for 20 minutes and no longer. Remove the roasted tomatoes from the oven and allow to slightly cool about five minutes. Next, gingerly remove the peelings from the tomatoes. Once the peeling are removed, scoop the tomatoes up and place in a bowl, you will see that juice will start to fill in the bowl.

Next grab a sauce pan or pot, lightly coat with the olive oil on medium heat and add about 2 tablespoons of the jarred garlic and saute to a light brown then begin to add the tomatoes to the saucepan, (Do not throw away the juice -I will explain later), once all the tomatoes are in, next lightly break up the tomatoes. Then add about two to three shakes of the onion powder, Three to four shakes of the Basil,  Two to three shakes of Italian seasoning if you desire it. Next add the black pepper just enough to give it a bite but not to heavy. Two tablespoons of granulated sugar. Next ad about two shakes of Accent and stir all together. Reduce heat to medium low and simmer with lid. While that is simmering, Time to prep the meatballs. Grab a plate and dust with the Parmesan cheese and the A Rent A Chef Seasoning, Now we are going to make small meatballs similar to what I did in an earlier post ALBONDIGAS SOUP AKA: HAMBURGER SOUP but with different ingredients. Grab a small portion of the hamburger lightly roll it on the plate with the parmesan cheese and A Rent A Chef season and form into small meatball. Continue the process until all the hamburger is used. Return to the saucepan and you might see that juice has formed over the the mixture. Take some of the juice out, not all just some and add that juice to the bowl that I said not to throw out.

Next, add the meatballs to the saucepan and softly stir all together. Reduce heat to medium low and let simmer for 20 minute intervals before stirring, simmer time, 3  and 1/2 to 4 hours.

Cook your noodles just before serving and enjoy, Top with parmesan cheese if desired.

Now for that Tomato juice in the bowl, Strain it through a stainless steel strainer. This can be used for making a tomato beer. I don’t care for them but someone here does.

I hope you enjoyed this post! 🙂