Enchilada Sauce for Canning
Please note that most recipes for Enchilada sauce call for a thickening agent, and are meant to be used "fresh" and not preserved. It's recommended that you do not include flour, butter, or milk in anything that you're canning. This recipe can be used for preserving or used right away.
Simmer and Blend it Up!
Toss it all in a pot and let it simmer for about 30 minutes, stirring occasionally. Use your immersion blender (or work in small batches in your food processor/blender) until the mixture is smooth, and there are no chunks left. Spend the time to do a good job now, it will save you time and energy later.
Spaghetti Sauce. What kid (and admittedly adult!) doesn't like a big, giant bowl of saucy spaghetti? Despite the fact that Lucas has now entered the "I will not eat vegetables" stage, he loves this sauce. He even helps cut up the tomatoes (using a butter knife), measure the ingredients, and set the timer.
The most important thing here is to only use ingredients and spices that your family likes. If you're not huge on basil, omit it. If you love garlic, add more. Use my recipe as a guide to make your sauce, well, YOUR sauce.
He's my start-from-scratch version of sweet spaghetti sauce, have fun customizing it into one your family will love.
Note: This recipe should be started the night before you plan on eating oats for breakfast. It's a great way to start your day with a healthy meal, with all of the prep-work done the night before!