Spaghetti Sauce - We Begin Somewhere

I never learned how to set up a kitchen. I didn't know where pots and pans belonged or how to organize spices and canned goods. No one ever took the time to teach me, so I never really learned 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 sixty-three, I decided to change that. I'd just remodeled my kitchen, and most of what belonged in it had been sitting in storage. Truthfully, there wasn't much to unpack. 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 made was a success, but enough of it was to keep me going.

Working in the kitchen wasn't easy. I misplaced spoons and knives constantly. I'd open the refrigerator to grab an ingredient, get distracted, and find myself cleaning the shelves instead.

So I adapted.

I began setting up stations and working from one to the next, finishing each task before moving on. Everything I needed stayed within reach. I talked to myself, a lot. It probably sounded ridiculous to anyone listening, but it worked.

Now, making simple pasta sauces, fresh salads, and healthy desserts gives me a genuine sense of accomplishment. Friends know that what they learned from their mothers years ago, I'm only learning now. They've cheered me on every step of the way.

Recently, I figured out a simple roasted tomato sauce for spaghetti squash. Now I keep batches in the freezer, ready for an easy meal.

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.