The gardening season at the Haxton house came to near completion this weekend… with the exception of a few broccoli plants all of the potatoes, onions, tomatoes and peppers were dug up, picked and brought inside. My sister looked up spaghetti recipes and two large pots of spaghetti sauce were made… the equivalent of 10 jars of sauce – or a paper grocery bag and a half full of tomatoes.

Our first year of gardening was quite the adventure of learning and experiments with a few failed attempts and much thankfulness for everything that God provided. The final experiment is in progress as Tim & I transplanted 11 pepper plants to pots and brought them inside. Lord willing, they will grow and finish producing the buds on them or at least ripening the peppers they hold!

Ultimately God grows food and provides; I am so thankful for everything He has graciously given!

Marinara Sauce Recipe… based on recipe by the Pioneer Woman and adapted by Debra Moe

• A bunch of fresh tomatoes skinned, gutted (at least the seeds and majority of the water), and chopped.
  • Approximately 5-7 lb. or just under a 2’x3′ area of single layer tomatoes : )
• 2 green bell peppers, chopped
• 2 large onions, chopped
• 1 whole garlic bunch
• 2 Tbl. fresh chopped basil
• 1 Tbl. + Oregano
• +/- 2 Tbl. Olive Oil
• 2  cans tomato paste (c. 12 oz.)

In a large pot add Olive Oil, enough to lightly cover the bottom. Add the green pepper and onion and sautee until just barely transulent.

Add the tomatoes until you they are approximately 1 – 1 1/2 inches from the top of the pot.

Gently stir in the tomato paste, garlic, basil, oregano. Stirring after each addition very carefully!

Your pot is now probably at it maximum fill or 1/4″ – 1/2″ from the top. Keep the heat on low and keep it uncovered.

Be patient! Let it sit on low, uncovered, on your stove top for the next 5 – 6 hours. Stir occasionally or at least once an hour. If you are going to serve it at this point you certainly can. If you would like it to be smoother run a hand mixer through it very carefully.

If you are freezing it… put it in the fridge, uncovered overnight. More of the water will evaporate and then it will be much easier to blend to the consistency you would like it to be.

Once blended put it into your containers to freeze or can and enjoy on a day that calls for a quick dinner!