Spaghetti Sauce - We Begin Somewhere

I never learned how to set up a kitchen. I didn’t know where pots and pans should go, or how to organize spices and canned goods. I never had someone take the time to teach me, so I didn’t learn to cook.

When I moved into my first home, I felt lost. It became easier to say, “I can’t cook,” than to explain why.

Around the age of 63, I decided to learn. I had just upgraded my kitchen, and most of what belonged in it had been sitting in storage—there wasn’t much to begin with. A friend came over, helped me think through the layout, and showed me what I was missing. From there, I took off.

Not everything I created was successful, but it was successful enough to keep me going.

Working in the kitchen was challenging for me. I misplaced spoons and knives constantly. I would open the fridge to grab something, get distracted, and end up cleaning the fridge instead. So I adapted.

I started setting up stations and working from one to the next, finishing a task before moving on. Everything I needed stayed within reach. I talked to myself—a lot. And it worked.

Now, making simple pasta sauces, fresh salads, and healthy desserts gives me a real sense of accomplishment. Friends know that what they learned from their mothers years ago, I’m just learning now. They’ve been supportive along the way.

Recently, I figured out a simple roasted tomato sauce for my spaghetti squash. Now I keep it in the freezer for quick meals.

I’m still learning, but I’m no longer standing on the outside of my own kitchen.

Simple Roasted Tomato Sauce Formula

For about 2–3 lbs tomatoes:

2–3 tbsp olive oil

1 tsp salt (then adjust later)

½ tsp black pepper

3–5 garlic cloves

½–1 small onion (optional but recommended)

Small handful fresh basil (or 1 tsp dried)

 

Roast → Blend → Simmer → Finish

1. Roast

Tomatoes + olive oil + salt + pepper + garlic

400–425°F until soft and slightly browned

2. Blend

Everything goes in—no peeling

3. Simmer

Add to a pan with sautéed onion

Simmer 15–25 minutes

4. Finish

Add basil

Taste and adjust:

Needs brightness → tiny splash balsamic

Too sharp → pinch of sugar

Flat → a little more salt

The “don’t overthink it” rule

If you remember nothing else, remember this:

Salt + garlic + olive oil + basil = a complete sauce

Everything else is just fine-tuning.