I love that in South Korea there seems to be an emphasis on seasonal produce. Fruits and vegetables just taste better when they haven’t been plucked prematurely and shipped hundreds or thousands of miles.
I think it’s safe to say that spring is coming to an end for us here in Daegu. The days are warming up and summer is just around the corner. Farm stands seem to have popped up at every big intersection, and these days they’re selling beautiful red, ripe tomatoes!
I love cooking with tomatoes, so I wanted to share a super easy recipe for tomato spaghetti sauce. I used to use canned tomatoes for this recipe (and I probably will again in the off season), but 1) fresh tomatoes taste so much better!! and 2) canned tomatoes are actually a little more expensive here than at an American grocery store.
I’m going to walk you through how to make it and give you a little tour of our shoe box of a kitchen in South Korea. Enjoy! I’m off to have some leftovers.
Simple and fresh spaghetti sauce (no cans!)
- Cutting board
- Medium-sized pot with lid
- Wooden spoon
- Handheld or conventional blender (optional)
- 1 tablespoon olive oil
- 1 onion (diced)
- 6 medium-sized tomatoes (cored and chunked)
- 8 cloves of garlic (smashed or minced)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon parsley
- 1/2 teaspoon black pepper
- In pot, saute onion in olive oil over low-medium heat. Stir occasionally. You want them to be soft and a little translucent.
- Add the rest of the ingredients to the pot and stir to combine. Cover and simmer for 30-45 minutes, stirring occasionally.
- Remove from heat and let cool for 10 minutes.
- Use a handheld blender to puree the the sauce to desired texture. For a chunkier sauce, simply use a spoon or masher to smash the tomatoes. ENJOY!