You can make a delicious spaghetti sauce with dried herbs, but cooking with fresh herbs gives the sauce a flavor as fresh as the herbs you add. One highly tasteful and fragrant herb commonly added to spaghetti sauce is sweet basil. Oregano is another herb with a powerful flavor and smell. Parsley, though not fragrant, is a delicious herb no spaghetti sauce should be without. Although you may be tempted to add fresh herbs to the spaghetti sauce when you add the tomatoes, for ultimate flavor, wait until the sauce is almost done before adding the herbs.
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Wash your hands with hand soap and dry them well.
Rinse the fresh parsley, basil and oregano under cold water to remove any dirt and debris.
Gently blot the herbs dry with paper towels and set them aside.
Put the canned tomatoes in the blender and grind them for 30 seconds. Set the tomatoes aside.
Chop the onion and garlic on the cutting board with a sharp knife. Set the chopped onion and garlic aside.
Add the extra virgin olive oil to the saucepan and heat it over a medium flame.
Add the onion and garlic to the pan and sauté them until the onion and garlic start to turn a light golden color. Do not let the garlic or onions burn.
Stir the onion and garlic with your wooden spoon, and then add the blended tomatoes and tomato puree.
Add the black pepper and salt, if salt is desired.
Simmer the sauce over a low flame for approximately 40 minutes. Stir the sauce often with your wooden spoon.
Pull the leaves off of the parsley, basil and oregano and discard the stems. Mince the leaves.
Add the fresh minced herbs after the sauce has cooked for 40 minutes. Stir the sauce with the wooden spoon to evenly distribute the herbs.
Continue to cook the sauce for another five minutes, and then remove the pot from the stove.
- Iowa State University Extension: Fresh Picks – Herbs
- Mississippi State University Cares: Herbs in Mississippi, Cooking With Herbs
- “The Talisman Italian Cook Book"; Ada Boni; 1950, 1955