Episode 08: Spaghetti Sauce


  • 6 tomatoes, peeled and chopped into quarters
  • 1 cup mushrooms, chopped
  • 1 cup zucchini, chopped
  • 1 bell pepper, chopped
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • Olive oil
  • Kosher salt, to taste
  • Pepper, to taste


  • Prepare a pot of cold water
  • Bring another pot of water to boil
  • Put tomatoes in pot for 45 seconds to a minute
  • Take out tomatoes
  • Put tomatoes in cold water
  • Peel off tomato skins
  • Chop tomatoes into fourths and set aside
  • Chop all vegetables
  • (Optional: for a thicker sauce, drain excess water from tomatoes)
  • Get a pot and add enough olive oil to lightly, but fully cover bottom
  • Add garlic and onions and cook over medium heat until browned
  • Add tomatoes
  • Add vegetables
  • Reduce heat to simmer and stir occasionally
  • Simmer for 45-60 minutes until sauce at desired thickness
  • Add olive oil to taste
  • Add kosher salt and/or pepper to taste
  • Serve over a bed of spaghetti noodles