How To Make Pasta Sauce From Fresh Tomatoes

Quick Fresh Tomato Sauce Recipe

  • 3 quarter-cup salt
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 1 garlic clove, peeled and chopped
  • 1 basil sprig
  • 1 bay leaf
  • 5 pounds tomatoes
Nutritional analysis per serving (5 servings)
  • 133 calories
  • 6 grams of fat
  • 1 gram of saturated fat
  • 4 grams of monounsaturated fat
  • 1 gram of polyunsaturated fat
  • 19 grams of carbs
  • 6 grams of dietary fiber
  • 12 grams of sugars
  • 4 grams of protein
  • 397 milligrams of sodium Please keep in mind that the information displayed is Edamam’s best guess based on the ingredients and preparation provided. However, it should not be viewed as a substitute for the advise of a qualified nutritionist.

Preparation

  1. Tomatoes should be cut in half horizontally. If you like, you may squeeze out the seeds and toss them away. Slice one of the tomatoes in half lengthwise and press one half of the tomato against one of the big holes of a box grator to grate tomato flesh into a basin. Skins should be discarded. You should consume around 4 cups. Cook the tomato pulp in a low, wide pot over high heat until it is soft. Combine the salt, olive oil, tomato paste, garlic, basil, and bay leaf in a mixing bowl. Bring the sauce to a boil, then reduce the heat to a brisk simmer
  2. Reduce the sauce by almost half, stirring regularly, to yield approximately 2 1/2 cups medium-thick sauce, 10 to 15 minutes total. Taste and adjust the salt if necessary. It may be kept refrigerated for up to 5 days or frozen for longer storage.

Spaghetti Sauce with Fresh Tomatoes

This recipe is so straightforward and straightforward that I have it memorized. The best when made with homegrown tomatoes! I use around 12 ounces. Make sure you watch the allrecipes video “How to Peel, Seed, and Dice Tomatoes” to learn how to peel tomatoes. VARIATIONS: Half-stick butter can be used to make a smoother/thicker sauce. Alternatively, 1/4 cup red cooking wine and/or meat can be included to change the flavor. 1 tablespoon fresh oregano can be used to give the dish a more Italian flavor.

Most helpful critical review

This was created yesterday, however it appears to be lacking something. Although it was tasty, I found it to be a touch bland. 136 user reviews

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This recipe is so straightforward and straightforward that I have it memorized. The best when made with homegrown tomatoes! I use around 12 ounces. Make sure you watch the allrecipes video “How to Peel, Seed, and Dice Tomatoes” to learn how to peel tomatoes. VARIATIONS: Half-stick butter can be used to make a smoother/thicker sauce. Alternatively, 1/4 cup red cooking wine and/or meat can be included to change the flavor. 1 tablespoon fresh oregano can be used to give the dish a more Italian flavor.

We’re in the process of preparing a large quantity to freeze.

The only changes are that real garlic is used instead of garlic powder and onion powder is used instead of chopped onions for the kids.

For those who like meat, I brown big Italian sausages before combining the meat and noodles with the sauce and noodles.

8.20.16 This is a good sauce to keep on hand for quick meals.

  1. Earlier this week, I purchased a bushel of tomatoes, and I used a portion of them to prepare this sauce.
  2. Towards the end of the simmering period, I used my immersion blender to finely chop everything and continued to cook for another hour.
  3. I made three quart-sized freezer bags to store for the winter.
  4. I didn’t peel the tomatoes since I was feeling lazy on that particular day, and the dish came out perfectly.
  5. delicious!
  6. Although it was tasty, I found it to be a touch bland.
  7. The sauce itself was excellent, and I intend to use it whenever I want a fresh tomato sauce in the future.

It was completely ineffective on the meat.

Continue readingAdvertisement This was the most basic recipe, and it made use of freshly chopped tomatoes.

I blanched, peeled, and sliced my tomatoes, then combined them with onions, fresh garlic, and any other spices that needed to be used in the same pot so that I wouldn’t have to wash a second dish.

I also used olive oil.

Thanks!

My adjustments were not motivated by any compelling rationale, i.e., I did not believe that anything needed to be altered in the first place.

Instead of powder, use 2 cloves of garlic.

I attempted to follow the recommendation of one person to use an immersion blender after an hour or so and then reduce for 1-2 more hours to make a thicker sauce, but then I decided to make Pioneer Woman’s Meatballs, which meant that the sauce would have to simmer for an additional hour or so while I prepared those.

  • My guess is that I used half of the liquid, but again, I was going by feel.
  • No idea, but I am certain that I will use it again when I have fresh tomatoes available to me.
  • My substitutions were successful, and I was pleased with the results.
  • It was served over pasta after I sautéed some Italian sausage with mushrooms and onions and poured the sauce over the top of it.

Fresh Tomato Sauce

Discover how to create your own tomato sauce at home! This easy, tasty recipe, which is made using fresh tomatoes, is excellent for tossing on pasta, pizza, and other dishes. Making this homemade tomato sauce recipe is one of my favorite things to do in the late summer, and I highly recommend it. It’s something I only prepare around this time of year, when fresh tomatoes are sweet, juicy, and in plenty, much like bruschetta or a goodCaprese salad. While the texture of this tomato sauce is a little looser and chunkier than my standard marinara sauce, it has a somewhat sweeter and more fresh flavor.

You may combine it with spaghetti orzucchini noodles, spread it over handmade pizza, or pour it over crispy fried eggplant to create a delicious dish.

Fresh Tomato Sauce Recipe Ingredients

Let’s speak about tomatoes, shall we? In order to create this recipe for homemade tomato sauce, you’ll need 3 pounds of medium tomatoes that are still on the vine. Because this recipe calls for a large number of fresh tomatoes, I recommend cooking it throughout the summer or early fall when tomatoes are in plenty. Alternatively, if you want to create homemade tomato sauce at another time of year, try this marinara sauce recipe. Instead of fresh tomatoes, the recipe asks for crushed tomatoes from a can.

In addition to the ingredients listed above, you’ll need the following to complete this recipe:

  • Extra-virgin olive oil– It enhances the flavor by adding richness and depth. Shallots and garlic– These ingredients provide the flavorful foundation of the sauce. Tomato paste– It contributes to the thickening of the sauce while also providing an umami kick. Balsamic vinegar– It lends a pleasant acidity to the dish. Tomato sauce made with cane sugar is excellent and well-balanced because it balances out the acidity of the tomatoes and vinegar
  • Dried oregano and fresh basil– for a taste that is fresh and fragrant
  • Red pepper flakes– They provide a little kick of heat. In addition, salt and pepper are used to bring out the tastes of everything.

The whole recipe, including measurements, may be seen below.

How to Make Tomato Sauce

In my process for making tomato sauce, I begin by removing the tomato skins and seeds from the tomato halves. This stage will take some time, but it is not difficult in any way. Simply cut the tomatoes in half and scoop out the seeds with a tiny spoon to make this dish. Then, using the broad holes of a box grater, shred the cut side of each tomato half into a paste. When you shred tomatoes, the flesh will fall through the grater (be sure you position it over a bowl to capture all of that tomatoey deliciousness!) and the skins will remain on top of the tomatoes.

After that, prepare the sauce.

Next, combine the grated tomatoes, balsamic vinegar, tomato paste, sugar, oregano, red pepper flakes, and basil sprig in a saucepan and cook over medium heat for 30 minutes, stirring regularly, until the sauce has thickened.

Homemade Tomato Sauce Serving Suggestions

The fresh tomato sauce is my go-to dish for pasta, and it’s delicious. Combining it with your favorite pasta form makes a tasty and filling summer supper.

Tip: A few fresh basil leaves and some grated Parmesan (preferably vegan Parmesan) absolutely elevate this dish to a whole new level of deliciousness. You’re not in the mood for spaghetti, are you? Not an issue at all! Here are a few more ideas on how to make use of this sauce:

  • As a dipping sauce for chips. Baked zucchini chips may be used to scoop it up. Zucchini in the air fryer
  • On pizza. Make a basic Margherita or customize it with your favorite toppings. Served over polenta. Build a substantial side dish by spooning it over creamy polenta, or make a dinner by adding roasted broccoli or grilled zucchini
  • Onzucchini noodles or spaghetti squash are good options. These light, fresh pasta substitutes are a favorite of ours. In a meatball sub, to be precise. Fill a soft baguette with vegan meatballs and a few spoonfuls of fresh tomato sauce
  • Serve immediately.

Please let me know what you come up with!

More Seasonal Cooking Basics

If you enjoy this fresh tomato sauce recipe, you might want to try one of these other homemade staples:

  • Toppings: roasted tomato sauce, homemade salsa, pickled jalapenos, roasted red peppers, homemade pizza sauce, and basil pesto. Toppings: roasted tomato sauce, homemade pizza sauce, and basil pesto.

Fresh Tomato Sauce

Preparation time: 20 minutes Cooking Time: 33 minutes Serves4 This fresh and tasty homemade tomato sauce recipe is sure to please! It may be used as a pasta sauce, or it can be served on pizza, polenta, and other dishes. Additional serving choices may be found in the blog article linked above.

  • 2 tablespoons extra virgin olive oil
  • 13 cup finely minced shallot
  • 2 large garlic cloves, finely minced
  • 12 teaspoon sea salt
  • Freshly ground black pepper
  • 1 tablespoon tomato paste
  • 2 tablespoons balsamic vinegar
  • 14 teaspoon cane sugar
  • 14 teaspoon dried oregano
  • 14 teaspoon red pepper flakes
  • 1 sprig fresh basil
  • 2 teaspoons extra virgin olive oil
  • Remove the seeds from the tomatoes by slicing them in half. Place a box grater over a large mixing bowl and push the sliced side of the tomato flesh against the big holes of the grater to shred the tomato flesh. Then finely grate the meat of the tomatoes into a large mixing bowl, discarding the skins
  • In a medium-sized saucepan, heat the olive oil over low heat until it shimmers. Cook for 3 minutes, stirring often, until the shallot, garlic, salt, and a few grinds of black pepper have been incorporated. Add the tomatoes, tomato paste, balsamic vinegar, cane sugar, oregano, red pepper flakes, and basil sprig to a large mixing bowl and mix well. Cook, covered, over low heat for 30 minutes, stirring periodically, until the vegetables are tender. Remove the basil sprig and season with salt and pepper to taste.

Homemade Spaghetti Sauce with Fresh Tomatoes

  • Making homemade spaghetti sauce with fresh garden tomatoes is one of my favorite things to do with them. Anyone who tries this thick, meaty sauce will fall in love with it right away

Spaghetti Sauce with Fresh Tomatoes

When you use fresh garden tomatoes to create spaghetti sauce, the sauce has a more brighter, fresher taste. I am overjoyed to be able to share this recipe with you! It is my pledge to you that you will never go back to store-bought sauce (at least not when tomatoes are in season). We usually have a glut of large, ripe, red tomatoes in our garden, and I like coming up with delectable ways to use them all before they go bad. Recipes like this one make me think of early summer suppers on our patio, which overlooks our vegetable garden.

Suggestions for Spaghetti Sauce with Fresh Tomatoes

  • Naturally, fresh tomatoes are the finest option. However, what if you don’t have any fresh tomatoes on hand? What happens if tomatoes aren’t in season? Don’t be concerned! You may use a couple of 28-ounce cans of crushed tomatoes to make this dish. Fresh chopped carrots and/or diced red bell pepper are excellent additions to this dish if you want to bring in some more flavor from your own garden. If you like a “chunky” homemade garden spaghetti sauce, just cut up whatever vegetables you desire and add them while sautéing the onions
  • Otherwise, follow the recipe as written. This sauce is thick, substantial, and rich on its own, but if you’re a meat lover, you can make it even more so by adding ground beef or chopped smoked sausage to the sauce. Slow and steady is the way to go when it comes to thickening your sauce. The last time I prepared this, I simmered it for 8 hours on low heat (uncovered, stirring occasionally). Believe me when I say that the longer you can let it simmer, the better! Whether you’re experiencing slow evaporation or thickening, there’s a simple solution to your problem. It’s as simple as adding tomato paste, one tablespoon at a time, until you achieve the desired consistency. Produce a double batch of this delectable sauce and store it in a freezer-safe Tupperware-type container, a big freezer-safe Ziploc bag, or an airtight glass jar for later use. Make sure to allow an inch or two of space at the top of the jar if you’re using a glass container to prevent the sauce from expanding and breaking. Always make sure that the sauce is properly chilled in the refrigerator before freezing it for later use. The sauce can keep nicely in the freezer for up to six months, keeping it lovely and fresh.
  • It is possible to keep the Spaghetti Sauce with Fresh Tomatoes in the refrigerator for three to four days without spoiling it. If you wish to keep it for longer than that, you may opt to freeze it for later use. You may have noticed that soy sauce is an important component in this recipe. You may put your trust in me. The addition of soy sauce to sliced mushrooms is an ancient tip that I learned from a chef in Utah. When you sauté mushrooms with soy sauce, they take on a deep, meaty taste that is unrivaled in the world of mushrooms. When I sauté mushrooms, I ALWAYS add a dash of soy sauce to the pan. I guarantee you that it will not have a strange or soy sauce-like flavor to it. It simply brings out the flavor to an even greater extent. You absolutely GOT to attempt this technique at least once. It elevates the flavor to an entirely new level.
  • The following is yet another recipe proposal from one of our readers, Diana: “I have a tip for those who don’t mind the extra time it may take to make homemade spaghetti sauce with fresh tomatoes. It was just last year that I began roasting my fresh tomatoes in preparation for preserving, and my, what a difference it made! The natural sugars are released, and the tomato taste is concentrated as a result. In a big cookie pan, I arrange the halves cut side down, then squeeze out as much of the seeds/gel as I can into a sieve with a basin underneath to capture the juices before baking (I place parchment paper down first). The roasting process will produce a significant amount of liquid, despite the fact that most of the seeds and tomato pulp have been removed. Keep everything and strain it. Roast the tomatoes until the skins begin to turn a darker shade of red. I’m not sure what temperature I used, but it was between between 350 and 400 degrees. At this point, I remove the dish from the oven and pour out any remaining liquid into a sieve with the seeds and gel. Allow the tomatoes to cool for a few minutes before peeling them. The skins are simpler to remove when they are still warm, according to my experience. After that, you may put the tomatoes in a saucepan with the strained liquid/gel and prepare them in the same manner as you would for sauce or canning. You have successfully removed the bulk of the seeds as well as the skin in this manner. The flavor of the tomato is significantly enhanced by roasting it. After tasting the difference in the end result, I would never again prepare my tomatoes for canning in any other way.” This recipe may not require the addition of sugar if you use fresh tomatoes that have been prepared in this manner. The change is that significant! Roasted Sun Golds are sweet and delicious after being halved and roasted. I just cut them in half and toss them with chopped onion and garlic, red bell pepper, and a drizzle of olive oil. Because they are little and the skins are thin, I roast them at 325 degrees for approximately 15 minutes. There is no need to remove the seeds or skins. Simply whiz in a food processor or with a stick blender until smooth. In order to complete the sauce, you can use any spices you wish. Mexican, Italian, and so forth. When I say Sungold sauce, I’m really kidding.you can eat it by the spoonful once the chicken is roasted! “There is no need for meat or spices!”
See also:  How Long Pasta In Fridge

How to Can Homemade Spaghetti Sauce

If you have a surplus of tomatoes and want to preserve some spaghetti sauce for later use, we have the ideal recipe for you here! It is one of the most popular recipes on our website, as well as one of my all-time favorite canning recipes! For our recipe for Canned Spaghetti Sauce, please click HERE. Everything from our deliciousSpaghetti Squash Lasagna to our Quick and Easy Calzones may be made with this ingredient.

How to Make Spaghetti Sauce with Fresh Tomatoes

Making homemade spaghetti sauce with fresh garden tomatoes is one of my favorite things to do with them. Anybody who tries this thick, luscious sauce will fall in love with it immediately! Preparation time: 15 minutes Preparation time: 1 hour Total:1hour15minutes Serves:6servings

  • Prepare a big saucepan of water by bringing it to a boil. Toss a few tomatoes into the water at a time and remove after 10-15 seconds
  • Remove the skins and stems from the tomatoes as soon as possible and lay them in an ice-water bath. Preparation: Cut tomatoes into quarters and add in a food processor or blender
  • The consistency of the tomatoes should be similar to that of crushed tomatoes (don’t overprocess them, though). Remove from consideration
  • In a large skillet, heat the oil until shimmering. Add the onions and cook, stirring often, until they are soft and translucent. Cook for approximately 2-3 minutes after adding the mushrooms. Continue to simmer until the mushrooms are tender, adding more soy sauce and garlic as needed. Combine the tomatoes, basil, oregano, brown sugar, salt, and pepper in a large mixing bowl. Reduce heat to a low heat and cook, stirring regularly, for at least one hour. The more time you have, the better! Ideally, two or more hours
  • Serve over a bed of cooked spaghetti.

calorie count 128kcal|carbohydrate count 19g|protein count 4g|fat count 5g|saturated fat count 1g|sodium count 1292mg|potassium count 762mg|fiber count 4g|sugar count 12g|vitamin A 2100IU|vitamin C 37.3mg|calcium count 52mg|iron count 1.4mg Courses include: Main Course, Dessert, and Dinner. Recipe for Homemade Spaghetti Sauce by:Erica Walker in the Italian cuisine.

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Diana Chistruga’s novel The Spruce ” data-caption=”” data-expand=”300″ id=”mntl-sc-block-image 2-0-1″ data-tracking-container=”true”> ” data-caption=”” data-expand=”300″ id=”mntl-sc-block-image 2-0-1″ data-tracking-container=”true”> Diana Chistruga’s novel The Spruce

  • The following ingredients: tomatoes (about 5 to 6 pounds for every quart of sauce that you wish to prepare)
  • Finely diced onions (about 1 medium onion for 1 gallon of sauce)
  • Fresh garlic (1 to 1 1/2 cloves per quart)
  • Olive oil
  • Dried basil (1/2 teaspoon per quart)
  • Dried oregano (1/2 teaspoon per quart)
  • Salt and pepper to taste.

You May Also Want to Add

  • Carrots, peppers, a sprinkle of sugar, if necessary, and other spices are added.
  • To prepare tomato sauce, you may use whatever variety of tomato you choose, but using paste tomatoes will make the sauce come together faster and with less effort. They contain less water and have fewer seeds than other varieties. There are, however, various sorts of tomatoes that may be used

Blanch the Tomatoes

  • Diana Chistruga’s novel The Spruce “data-caption=”” data-expand=”300″ id=”mntl-sc-block-image 2-0-7″ data-tracking-container=”true” data-tracking-container=”true” data-tracking-container=”true” srcset=”566w” src=”566w” src=”566w” src=”566w”” Diana Chistruga’s novel The Spruce To begin, place your tomatoes in a pot of boiling water for 1 to 2 minutes, depending on their size. This will help to loosen their skins, making it much easier to remove them later on. To halt the cooking process, rinse the tomatoes in cold water and lay them aside to cool and drain.

Remove the Skins, Stems, and Seeds

  • Diana Chistruga’s novel The Spruce “data-caption=”” data-caption=”” the block image 2-0-10″ data-expand=”300″ the block image 2-0-10″ data-tracking-container=”true” the block image 2-0-10 srcset=”566w” src=”566w” src=”566w” src=”566w”” Diana Chistruga’s novel The Spruce Removing the skins of the tomatoes when they have cooled enough to handle will allow you to chop away the area where the stems used to be attached to them (this is referred to as coring the tomatoes). Then, cut the tomatoes in half and scoop out the seeds with a little spoon. Don’t be concerned if you forget some. It won’t hurt if a few are left behind.

Saute the Onion and Garlic

  • Diana Chistruga’s novel The Spruce “data-caption=”” data-caption=”” the block image 2-0-13″ data-expand=”300″ the block image 2-0-13″ data-tracking-container=”true” the block image 2-0-13 srcset=”566w” src=”566w” src=”566w” src=”566w”” Diana Chistruga’s novel The Spruce To a big saucepan, add approximately 1/4 cup extra-virgin olive oil. then sauté until soft, adding the onions and garlic at the end (a few minutes should do it). If you want to include carrots or peppers in your sauce, sauté them with the onions and garlic until they are soft. To continue, scroll down to number 5 of 6 below.

Combine All the Ingredients and Cook

  • Dianna Chistruga’s “The Spruce” “data-caption=”” data-description=”” In the following example, the data-expand attribute is 300 and the id attribute is mntl-sc block image 2-0-13. The tracking-container attribute is true in this example. set=”566w” src=”” src=”” src=”” src=”” src=””” Dianna Chistruga’s “The Spruce” To a large saucepan, add approximately 1/4 cup of olive oil. then sauté until soft, adding the onions and garlic towards the end of the process (a few minutes should do it). Add carrots and peppers to the pan with the onions and garlic if you want to make a sauce out of them. 5th of 6th paragraphs are below
  • Continue reading.

Jar Your Sauce

  • Diana Chistruga’s novel The Spruce “data-caption=”” data-caption=”” “data-tracking-container=”true” data-expand=”300″ id=”mntl-sc-block-image 2-0-20″ data-tracking-container=”false srcset=”566w” src=”566w” src=”566w” src=”566w”” Diana Chistruga’s novel The Spruce Into mason jars, pour your completed sauce. If you wish to freeze your sauce, use freezer jars, and if you want to can your sauce for shelf-stable storage, use canning jars or freezer jars. Note: To securely can tomato sauce in a water bath canner, you must first add lemon juice to increase the acidity. Compared to previous generations, tomatoes are no longer as acidic as they used to be. Complete tomato canning procedures and timings may be found in the recommendations provided by the National Center for Home Food Preservation. Want to make your own homemade tomato sauce but don’t want to put in the effort? Make tomato sauce in a crock pot. There is no need to peel, seed, or coring required. Make a batch of sauce in one day by stirring it every few hours

Homemade Tomato Sauce

Dianna Chistruga’s “The Spruce” “data-caption=”” data-description=”” “data-tracking-container=”true” data-expand=”300″ id=”mntl-sc-block-image 2-0-20″ set=”566w” src=”” src=”” src=”” src=”” src=””” Dianna Chistruga’s “The Spruce” Fill the jars with the final sauce. Whether you wish to freeze your sauce or can it for shelf-stable preservation, freezer jars or canning jars are the best options. Keep in mind that you must add lemon juice to tomato sauce in order to successfully water-bath can it.

For detailed tomato canning techniques and timings, consult the National Center for Home Food Preservation’s standards.

Don’t want to spend hours in the kitchen making homemade tomato sauce? Make tomato sauce in a crockpot. You won’t have to peel anything or seed anything. Simply stir it every few minutes and you’ll have a batch of sauce at the end of the day;

What you’ll need to make Homemade tomato sauce

Diana Chistruga’s The Spruce is a novel. “caption=”” data-caption=”” data-expand=”300″ id=”mntl-sc-block-image 2-0-20″ data-tracking-container=”true” data-tracking-container=”false” srcset=”566w” src=”566w” src=”566w”” Diana Chistruga’s The Spruce is a novel. Fill the jars with your completed sauce. If you wish to freeze your sauce, use freezer jars; if you want to can your sauce for shelf-stable storage, use canning jars. Note: In order to successfully water-bath can tomato sauce, you must first add lemon juice to increase the acidity of the sauce.

Complete tomato canning techniques and timings may be found in the recommendations published by the National Center for Home Food Preservation.

Make a tomato sauce in the crock pot.

Make a batch of sauce in one day by stirring it once or twice a day.

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  • Recipes include: Ratatouille, Fettuccine Bolognese, Spaghetti and Meatballs, Baked Ziti with Sausage, and many more.

Homemade Tomato Sauce

This homemade tomato sauce, based on Marcella Hazan’s famous recipe, is both easy and rich in flavor.

Ingredients

  • 12 cups whole peeled plum tomatoes (or two 28-ounce cans whole peeled plum tomatoes)
  • 6 tablespoons unsalted butter
  • 4 tablespoons extra-virgin olive oil
  • 2 medium yellow onions, peeled and cut in half
  • 4 clove garlic, peeled and crushed
  • 14 teaspoons salt, 1 teaspoon sugar
  • 2 tablespoons finely chopped fresh basil

Instructions

  1. If you’re using fresh tomatoes, follow these steps: Preparing the water: Bring a big pot of water to a roaring boil. Fill a big basin halfway with ice cubes and cold water, and set it aside. Make a 1/4-inch-deep X on one end of each tomato with a sharp knife, and set aside. Cook the tomatoes in boiling water for 1 to 2 minutes, or until the skin begins to wrinkle and break, depending on how large the tomatoes are scored (be careful not to cook too long, or the tomatoes will become soft and difficult to handle). Lift the tomatoes out of the saucepan and place them in a bowl of ice-cold water to stop the cooking process. Allow the tomatoes to cool for a few minutes before transferring them to a chopping board and peeling off their skins with your hands (optional). Make 1/2-inch pieces of tomatoes (discard the cores now) and place them in a Dutch oven or saucepan with all of their juices
  2. Cook over medium heat until the tomatoes are soft. To the chopped tomatoes, add the butter, olive oil, onions, garlic, salt, and sugar, and toss to combine thoroughly. Bring to a moderate boil, then decrease the heat to low and continue to cook, uncovered, for 1-1/2 to 2-1/2 hours, stirring occasionally and crushing the tomatoes, until the sauce is no longer runny, stirring periodically and pressing the tomatoes Remove the onions from the dish and toss them away. Use a wooden spoon or a potato masher to mash any large chunks of tomatoes and garlic to create a sauce that is somewhat chunky and rich in flavor. Taste and adjust seasonings as needed according on your preferences. Before serving, add the basil and mix well. Make-Ahead Follow these instructions to store the sauce: It may be kept refrigerated for up to 4 days, or frozen in an airtight container for up to 3 months.

Nutrition Information

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  • The following are the nutritional values per serving: 256 calories, 21 grams of fat, 9 grams of saturated fat, 17 grams of carbohydrates, 10 grams of sugar, 4 grams of fiber, and 3 grams of protein
  • Sodium is 503 mg, cholesterol is 31 milligrams, and sodium is 503 milligrams.

This website has been developed and published only for the purpose of providing information. Neither I nor the Food and Drug Administration are qualified nutritionists, and the nutritional information on this site has not been examined or approved in any way by a nutritionist or the FDA. It should not be assumed that nutritional information is provided as a guarantee; rather, it is provided as a convenience. Edamam.com, a nutritional calculator on the internet, was used to calculate the information.

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A variety of factors, including as the product kinds or brands that are purchased, natural changes in fresh produce, and the method that ingredients are prepared, affect the nutritional information that is provided by a particular recipe.

Using your favourite nutrition calculator, you should calculate the nutritional information for a specific dish using the exact components that were used in the recipe in order to receive the most accurate nutritional information.

Gluten-Free Adaptable Note

Every item in this recipe is gluten-free, or at the very least is readily accessible in gluten-free variants, to the best of my knowledge. Many items contain gluten that is not readily apparent; if you are following a gluten-free diet or cooking for someone who has gluten sensitivities, always check the labels of your products to ensure that they are gluten-free.

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This homemade marinara sauce is created from scratch using fresh tomatoes, garlic, and spices and is really simple to prepare. There are no cans in my house; only wonderful, fresh from the garden tomato sauce! When I originally set out to create my own marinara sauce, I went to the grocery store and bought all of the ingredients I felt would be appropriate for a homemade marinara sauce – fresh tomatoes, basil, garlic, and parsley, among other things. When I went home, I thought to myself, “well, better just look on the internet to see what people have to say about preparing marinara.” According to the internet, tinned tomatoes are the best option.

Canned stewed tomatoes and tomato paste, as well as canned crushed tomatoes, are all high in salt, as are all of these canned tomatoes.

However, it is summer, and tomatoes are growing in plenty, and I have a basket full of gorgeous tomatoes right in front of me. So forget about the cans. We’re going to make a fresh tomato marinara sauce from scratch today!

How to Make Fresh Tomato Marinara Sauce Video

And we’re going to keep the skin on as well! Most recipes call for you to blanch the tomato in order to remove the peel, but I didn’t think it was required in this instance. In addition, the skin contains beneficial insoluble fiber. It’s a double victory.

How to make marinara sauce with fresh tomatoes

To prepare this easy marinara sauce, heat a small amount of oil in a saucepan, add some garlic, and then add the diced fresh tomatoes and allow everything to boil together. Not only will heating break down these tomatoes into a smooth sauce and remove the sour tones, but it will also boost the content of lycopene, which is one of the most powerful antioxidants available! Once you’ve reduced the tomatoes to the proper thickness and consistency, put in your flavor enhancers: basil, parsley, and honey.

What are the best tomatoes for marinara sauce?

When making marinara sauce from scratch, you may use practically any type of tomato, but the paste tomatoes will yield the finest results. Because they are meatier and contain less water, you will need to simmer them for a shorter period of time in order to achieve that wonderful, thick sauce. Look for tomatoes such as Roma or San Marzano (and learn about thedifferent types of tomatoes here). This marinara sauce is naturally chunky, but you can simply transform it into a smooth and silky marinara sauce by blending it briefly in a blender until smooth and silky.

Ways to use this Homemade Marinara Sauce

Marinara sauce is a form of tomato sauce that is lighter and more acidic than, instance, a pizza sauce, although it is still made from tomatoes. Although marinara is excellent as a pasta and spaghetti sauce, there are a variety of other methods to prepare it (that do not use pasta!).

  • Stuffed Eggplant Parmesan, Ratatouille, Eggplant Parmesan Poppers, Shakshuka, and Italian Style Seitan Meatballs are some of the dishes you can make with seitan.

Got fresh tomatoes?

Fresh tomatoes may also be used to produce these delicious dishes!

  • Toppings: Tomato Gazpacho, Fresh Tomato Basil Soup, Greek Baked Feta, Summer Veggie Salad, and more.

This homemade marinara sauce recipe is created from scratch using fresh tomatoes, garlic, and herbs and is really simple to prepare. There are no cans, and there is no bother! (This recipe yields 2 cups.)

  • A tablespoon of olive oil (15 mL)
  • 3 cloves of minced garlic
  • 5 fresh tomatoes (1 to 1.5 lbs, diced)
  • 2 tablespoons fresh basilfinely chopped
  • 1 tablespoon phoney (15 g)
  • 1/2 teaspoon salt
  • 1/4 teaspoon powdered black pepper
  • 3 sprigs of parsley
  • To prepare the tomatoes, heat the oil in a medium skillet over medium heat until shimmering. Cook for approximately 2 minutes, or until the garlic is tender and aromatic, then remove from heat. Add the tomatoes and continue to cook, uncovered, for about 25 minutes, or until the tomatoes are almost completely broken down. Continue to stir often to avoid scorching. Herbs: Combine basil, honey, salt, pepper, and parsley in a large mixing bowl (stem and leaves intact). Continue to cook for about 10 minutes more. With a fork, carefully remove the parsley sprigs from the dish. It may be served as is, or pureed in a food processor or blender to make a smoother sauce.

This dish may be made vegan by substituting maple syrup for the honey. Serving:0.25cup Calories: 39 kilocalories (2 percent ) 5.6 g of carbohydrates (2 percent ) 0.8 g of protein (2 percent ) 1.9 g of fat (3 percent ) 0.3 g of saturated fat (2 percent ) Cholesterol:0mg Sodium: 151 milligrams (7 percent ) Potassium: 190 milligrams (5 percent ) 1 gram of dietary fiber (4 percent ) 4.2 g of sugar (5 percent ) Calcium: 10 milligrams (1 percent ) Iron: 0.2 milligrams (1 percent ) An old shot from when I first shared this dish with you all!

Spaghetti with Fresh Tomato Sauce

Preparation time: 15 minutes Cooking time: 30 minutes

Makes

a total of 4 servings Every time my mother prepared homemade spaghetti sauce, the house would smell incredible, to the point that I would open the windows and torture the neighbors. It’s even better the next day, once the flavors have had time to properly merge together. The author, Vera Schulze, of Holbrook, New York

Ingredients

  • A couple of tablespoons of olive oil
  • One big onion, finely chopped
  • Two pounds plum tomatoes, chopped (approximately five cups)
  • One teaspoon salt
  • 4 cloves minced garlic
  • 8 ounces uncooked spaghetti
  • 1/4 cup thinly sliced fresh basil
  • 1 teaspoon honey (optional)
  • Shredded Romano cheese
  • More basil

Directions

  1. Over medium heat, heat the oil in a 6-quart stockpot, and cook the onion until it is soft, about 4-6 minutes. Bring to a boil while stirring in the tomatoes, salt, and pepper. Reduce heat to low and cook, uncovered, for 20-25 minutes, or until sauce has thickened. Meanwhile, prepare the spaghetti according to the package directions
  2. Drain. Toss 1/4 cup basil and, if preferred, sugar into the sauce and combine thoroughly. Serve over linguine or spaghetti. Finish with a sprinkling of cheese and more basil. Option 2: Freeze the sauce when it has cooled down in freezer containers. To use, defrost slightly in the refrigerator overnight before using. Heat the ingredients thoroughly in a pot, stirring often

Nutrition Facts

1 cup spaghetti with 3/4 cup sauce (calculated without cheese) has 327 calories, 8 grams of fat (1 gram saturated fat), 0 cholesterol, 607 milligrams of sodium, 55 grams of carbohydrate (9 grams of carbohydrates, 5 grams of fiber), and 10 grams of protein.

The Best Fresh Tomato Sauce

Make fresh tomato sauce using any variety of tomatoes you have on hand by following this recipe. This recipe is full of flavor and makes the most wonderful side dish to any Italian meal you can think of. Say goodbye to the convenience of canned tomatoes! That crimson sauce is my absolute favorite when it comes to pasta. And this is especially true when the tomatoes are picked straight from the garden! In terms of pasta sauce, my family has high expectations because we like Italian cuisine and make my mother’sSan Marzano Tomato Sauce on a regular basis.

  • And let me tell you, my life has been eternally altered as a result of this experience.
  • And I’ll admit that we never put our other homemade sauces on pizza because they’re too rich, so I’ll say that.
  • We then served it with pasta the following night, and it was really delicious.
  • Once the sauce is boiling, you’ll only need to take a few steps to complete the task — the rest will be plain sailing.

Ingredients Needed

Tomatoes: I’ve used a number of different varieties of tomatoes in this recipe. Ideally, plum tomatoes should be used for sauce, however I used a combination of cherry, plum, and a few bigger tomatoes in this recipe. a little yellow onion or half of a big onion should suffice as an onion substitute Garlic cloves: I recommend using a large amount of fresh garlic rather than garlic powder. As I usually say, the more garlic you have, the better! Oil: I propose that you use extra-virgin olive oil of superior quality.

Tomato paste: This will aid in the thickening of the sauce to the desired consistency.

How to Make Fresh Tomato Sauce – Step by Step

To begin, sauté the onions and garlic in the oil until they are tender. Remove the pan from the heat and set it aside. Bring a big saucepan of water to a boil, gently add the tomatoes, and cook for 3 minutes, or until the skins begin to peel and the tomatoes begin to wrinkle. Remove the tomatoes from the pan with a slotted spoon and set them aside to cool. Carefully peel the tomato skins off, removing any hard cores with a knife, and chopping the tomatoes coarsely is the next step. Cook for at least 2 hours after adding the tomatoes and tomato paste to the pan with the sautéed onions and garlic.

Extra Tips to Remember

  • Chunky or smooth — I like tomatoes, thus a thicker/chunkier sauce is my preferred consistency. If you like a smoother sauce, use a hand immersion blender or food processor to pulse the ingredients until they reach the desired consistency. The longer the cooking time, the richer the sauce will become. Even though I set the cooking time at 2+ hours, you may cook it for up to 5 hours if you want an even deeper flavor. Always add herbs at the conclusion of the cooking process–this is quite essential when it comes to flavour. Cooking while adding fresh herbs might result in a bitter flavor, thus I usually recommend adding fresh herbs at the end to get the freshest tasting results. Is the sauce a little too acidic? 1 Tablespoon at a time, add extra tomato paste to taste. Paste is sweet and concentrated
  • It thickens and adds sweetness, which helps to counteract the acidity that is undesirable.

How to Store LeftoversFreeze

Refrigerator: Allow sauce to cool completely to room temperature before storing in tightly sealed mason jars or glass airtight containers in the refrigerator for up to 5-7 days. Freezer: Allow sauce to cool to room temperature before storing in an airtight glass container and freezing for up to 3 months in advance. When you’re ready to reheat, take it out of the freezer and let it defrost for 2-3 hours. Then put everything back in the saucepan and reheat.

With this handmade red sauce, we’ve fallen head over heels in love. Using it in your favorite lasagna, on your favorite pizza, and of course with pasta are all excellent options. We are confident that you will like it no matter how you prepare it. Friends, raise a glass to you!

Our Favorite Ways to Serve it Up

You can use this sauce on a variety of foods, from pizza in a cast iron pan to baked pasta with roasted veggies to combining it with delicious vegetarian Italian dishes like our roasted eggplant ravioli. The possibilities for serving this delectably fresh sauce are endless! If you make thisThe Best Fresh Tomato Saucerecipe, or any other recipe on my site, please remember to rate the dish and let me know what you thought of it. I always look forward to hearing from you! You may also find more mouth-watering stuff by following me onPINTEREST, INSTAGRAM, and FACEBOOK.

  • This recipe is full of flavor and makes the most wonderful side dish to any Italian meal you can think of.
  • Servings8 Preparation time: 15 minutes Cooking Time: 2 hours Courses include a main course and a side dish.
  • In this article, you will learn how to prepare fresh tomato sauce and the greatest tomato sauce.
  • Calories:87kcal
  • Fresh mixed tomatoes (or all plum tomatoes): 5 lbs
  • 2 tablespoons olive oil
  • 5 garlic cloves
  • 1 small yellow onion
  • 2 tablespoons tomato paste
  • 2 tablespoons fresh basil (or 1-2 teaspoon dried basil)
  • Salt and black pepper
  1. Warm up your sauce pot with oil, then cook sliced onions and minced garlic until tender. Remove from heat and set aside (about 3-5 minutes). Remove the pan from the heat and set it aside. Bring a big saucepan of water to a boil for blanching the tomatoes once they have been peeled. Drop tomatoes into boiling water in shifts until they begin to wrinkle and peel, then remove them from the water (about 2-3 minutes). Remove the tomatoes from the pan with a slotted spoon and lay them on a sheet pan to cool. Tomatoes should be peeled once they have cooled: To peel the skin off of tomatoes, use your hands. To gently remove the hard tomato core, use a paring knife to cut around it. Toss the tomatoes into the saucepan with the onions and garlic once they have been roughly chopped. Simmer: Add the tomatoes, tomato paste, and a bit of salt, and cook on LOW for up to 2 hours, stirring occasionally. Add herbs after the sauce is ready: When the sauce is finished, season with salt to taste, a dash of black pepper, and a handful of chopped fresh basil before serving. Enjoy! Tips for keeping items can be found in the notes.

Marinara Sauce with Fresh Tomatoes

In a sauce saucepan, heat oil and cook sliced onions and minced garlic until tender. Remove from heat and set aside (about 3-5 minutes). Set aside after removing from the heat. Bring a big saucepan of water to a boil for blanching the tomatoes once they have been boiled. Drop tomatoes into boiling water in turns until they wrinkle and peel, then drain the water (about 2-3 minutes). Remove the tomatoes with a slotted spoon and set them on a sheet pan to cool. The next steps should be taken once the tomato has been allowed to cool.

See also:  How To Make Mushroom Sauce For Pasta

To gently remove the hard tomato core, use a paring knife to cut it out.

Cook on LOW for up to 2 hours, stirring often, adding tomato paste and a touch of salt as needed.

Enjoy!

30-Minute Marinara

In case you haven’t noticed, if you’ve been following Five Heart Home for any length of time – or even if this is your first visit (welcome!) and you’ve done nothing more than read the slogan at the top of my site – you already know that I’m a big fan of quick and simple recipes. In fact, I manage to incorporate that phrase into nearly every piece I write, albeit unwittingly at first glance. Not because I’m attempting to be sincere, but because it’s the truth! The likelihood is that my three small children will not be able to afford me the time (or the energy) to prepare a meal if it is not quick and simple.

As the name says, it begins with fresh tomatoes and is completed in around half an hour. Now I’m going to ask you a question. What could possibly be better than that?!

How to Make It

It’s no surprise that if you’ve been following Five Heart Home for any length of time – or even if this is your first visit (welcome!) and you’ve done nothing more than read the slogan at the top of my site – you’re already aware that I’m a big fan of fast and simple recipes. In fact, I manage to weave that phrase into nearly every piece I write, if accidentally. Not because I’m attempting to be sincere, but because it is correct! The likelihood is that my three small children will not be able to afford me the time (or the energy) to prepare a meal if it is not quick and easy to prepare.

Instead, as the name says, it begins with fresh tomatoes and is completed in roughly half an hour.

What could possibly be better than that?

Ingredients

Additionally, this dish includes olive oil, garlic, fresh herbs, and a little of seasoning/flavor-balancing in the form of salt, pepper, sugar and balsamic vinegar, in addition to fresh tomatoes. That’s all there is to it! Ingredients that are easy to find. Marinara sauce that is simple, fresh-tasting, and full of flavor.

Fresh Herb Shortcut

I’m a big fan of short cuts, and if you are as well, I’ve got another one for you. A large bundle of fresh herbs is tossed immediately into the sauce while cooking this marinara, stems and all. All that is needed is a simple rinse to get them back to normal. There is no need to cut. The leaves will fall away throughout the simmering process, and the stems will be easy to pluck out when everything has completed cooking.

How to Puree

It’s nice to give the sauce a short whirl with an immersion blender after it’s been simmering for 30 minutes so that it’s somewhat pureed but still has some texture. For those who don’t have access to an immersion blender, you might alternatively pulse the mixture many times in a food processor. Just be sure to let it cool down for a few minutes before you start! If you like a chunkier marinara, simply leave your sauce in its current state.

Subbing Canned Tomatoes

After tomato season is passed, you may simply use canned tomatoes, ideally of excellent quality, to make this simple marinara whenever you want (like San Marzano). Look for tomatoes that have been canned in their own juices, with no additional additions such as garlic, herbs, or spices. In this recipe, canned whole tomatoes will need to be cut/mashed up as indicated; canned diced tomatoes may be used in their original form without any modifications. Finally, if you’re using canned tomatoes, drain them and set aside the juice, only adding it back to the marinara sauce if you think it’ll be needed.

It’s a terrific first-time marinara sauce recipe for someone who has never made their own before, but it’s so delicious that you’ll want to make it again and again. Have a good time, everyone!

More Fresh Tomato Recipes

  • After tomato season has passed, you may simply use canned tomatoes, ideally of excellent quality, to make this fast marinara when the mood strikes (like San Marzano). Look for tomatoes that have been canned in their own juices, with no additional additions such as garlic, herbs, or herbs. In this recipe, canned whole tomatoes will need to be cut/mashed up as indicated
  • Canned diced tomatoes can be used in their original form without any modifications. The last step is to drain and store the juice from the canned tomatoes
  • You will only add it back to the marinara sauce if it is necessary to add extra liquid. Whether you prepare it with fresh tomatoes or canned, in July or February, this quick and simple Marinara Sauce is wonderful over pasta or integrated into any dish that asks for marinara, from Slow Cooker Meatball Substitutes to Zucchini Marinara and any recipe in between. If you’ve never made homemade marinara sauce before, this is an excellent recipe to start with. It is also quite tasty, and you’ll want to make it again and over again. Everyone should take pleasure in it.
  • 4 pounds ripe tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 4 big cloves minced garlic
  • 1 teaspoon salt and pepper 1 bunch fresh herbs, such as basil, or a combination of basil, parsley, oregano, and/or thyme
  • 1 lot dried herbs, such as rosemary
  • 1 teaspoon sugar
  • 12 teaspoon salt
  • Freshly ground black pepper
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon olive oil Optional: red pepper flakes crushed to taste (optional)
  • Optional: more freshly chopped herbs to taste
  • Tomatoes should be cut into bits. Pour everything into a big, deep basin or saucepan and compress it into pieces with your hands, including liquids. (Alternatively, pulse them a few times in a food processor to make them smoother.) Reserve
  • In a large saucepan over low heat, sauté minced garlic in olive oil until softened and aromatic, about 5 minutes. Place the tomatoes and liquids in a large saucepan and cover with a fresh herb bunch. Increase the heat to medium and bring to a simmer. Stirring periodically, lower the heat to a low setting and simmer for 30 minutes. Remove the herb stems from the sauce once it has thickened and reduced. Combine the sugar, salt, pepper, and balsamic vinegar in a large mixing bowl. Season with salt and pepper to taste. If desired, garnish with crushed red pepper flakes and more freshly chopped herbs. Pour the sauce through an immersion blender or food mill until it is slightly pureed. (Alternatively, you may allow the sauce to cool before pulsing it in batches in a food processor. ) Do not over-process the food. a little amount of texture should be retained.) Serve warm, or leave to cool slightly before storing in an airtight container or jar in the refrigerated for up to a week if you want.
  • If fresh tomatoes are not available throughout the season, high-quality canned tomatoes can be used (canned in their own juices without the addition of garlic, herbs, or extra seasonings, such as San Marzano). In this recipe, canned whole tomatoes must be cut/mashed up as indicated
  • Canned diced tomatoes may be used in their original form without any modifications. If you’re using canned tomatoes, drain them and set aside the juice, only adding it back to the marinara sauce if you need additional liquid. You will need to adjust the amount of sugar, salt, pepper, and balsamic vinegar depending on the sweetness and acidity of the tomatoes you are using. Start with the quantity of spices recommended on the package and add more as needed. I ended up raising the proportions to 12 tablespoons sugar and 34 teaspoon salt for this specific batch of marinara.

Caloric intake: 129kcal|Carbohydrates: 22g|Protein: 4 g|Fat: 4 g|Saturated Fat: 1 g|Sodium: 314mg|Potassium: 1087mg|Fiber: 6 g|Sugar: 15 g|Vitamin A: 3800IU|Vitamin C: 63.4mg|Calcium: 51 mg|Iron: 1.3 g This recipe was adapted from Food52. Recipe first posted on July 27, 2014, at Love Grows Wild, and republished here on August 28, 2014, with permission.

Healthy Spaghetti with Fresh Tomato Sauce

This quick and easy Spaghetti with Fresh Tomato Sauce and Basil dish comes together in less than 20 minutes and makes the most of seasonal summer tomatoes. Vegan and gluten-free options are available. With the help of a video! I’m a little ashamed to admit how frequently I’ve been whipping up this Spaghetti with Fresh Tomato Sauce in recent weeks. Every every night this last week, to be exact! This time of year, summer tomatoes are incredibly juicy and tasty, sotomato-ey, and I can’t get enough of them!

It’s a supper that can be prepared in a matter of minutes – like 20 minutes flat – but that tastes and feels like a lavish feast, someplace on a Tuscan hillside.

Continue to make it light and vegan by garnishing it with capers, chili flakes, or kalamata olives.

Obviously you can make this dish with gluten-free pasta as well!

Spaghetti with Fresh Tomato Sauce | 60-second video

Tomatoes picked fresh from the vine! Tomatoes of superior quality are essential to the success of this dish. Fresh, vine-ripened tomatoes have such a rich, natural flavor that they require little additional flavoring to bring out their full potential. Moreover, guess what? It just so happens that tomato season is in full swing here in the Pacific Northwest. They are at their best when they are juicy, ripe, and full of taste. Knowing that they won’t be there for much longer makes me want to devour them at every meal I possibly can.

What you will need for the recipe:

  • Season with salt and pepper after adding the onion, garlic and olive oil. Add the fresh summer tomatoes and serve over spaghetti (or other pasta).

Step by Step Instructions:

Prepare the pasta by bringing it to a boil.

Step 2:

Over medium high heat, add the olive oil to a large saucepan. Reduce heat to low and stir periodically while cooking the onion and garlic until aromatic and golden.

Step 3:

In a large mixing bowl, combine the fresh ripe tomatoes with their seeds and juices, along with a splash of vermouth or wine.

Step 4:

Season with salt and pepper and cook for 5 minutes, covered, over medium heat. Tomatoes will begin to break down in 5 minutes flat, and the result will be somewhat like the image below. Although some people remove the seeds and skins, I’ve found that the seeds add a lot of flavor to this dish. The skins, on the other hand, don’t bother me because they dissolve quickly in the sauce.)

Step 5:

In a separate bowl, combine the cooked pasta and the sauce.

Drain the pasta and toss it with the tomato sauce until well combined. Just a few more minutes in the tomato sauce will allow the pasta to soak up all of the great flavor it has absorbed thus far.

Step 6:

Toss in some fresh basil! After that, feel free to elaborate a little bit. If you like, you may add capers or Kalamata olives. Make a dish out of it and either leave it vegan or top it with some freshly grated Romano or Parmesan cheese. You may also use Vegan Cheesy Sprinkle to finish it off! Alternatively, keep things simple! And there you have it – the simplest of healthySpaghettiwith Fresh Tomato Sauce recipes, cooked with vine-ripened summer tomatoes and basil, and one of my favorite dinners.

Sylvia

Other Delicious Pasta Recipes:

  • Roasted Spaghetti Squash with Eggplant Puttanesca
  • Roasted Cauliflower Pasta with Toasted Walnuts, Parsley, Garlic, and Lemon Zest
  • Orecchiette with Creamy Carrot Miso Sauce
  • Creamy Pea Pasta (Vegan)
  • Creamy Avocado Linguine with Meyer Lemon and Arugula
  • Creamy Avocado Linguine with Meyer Lemon and Arugul Weeknight dishes that are quick and healthful
  • 20 of the BEST Vegetarian Pasta Recipes on the Internet! (Vegan-adaptable)
  • Tomato Sauce Made with a Simple Oven Roast

Description

Nutritious Spaghetti with Fresh Tomato Sauce and Basil – a simple, quick, and healthy meal that uses fresh summer tomatoes and can be prepared in less than 20 minutes!

  • Nutritious Spaghetti with Fresh Tomato Sauce and Basil – a simple, quick, and healthy meal that makes use of fresh summer tomatoes and can be prepared in under 20 minutes.
  1. To cook the pasta, bring a large pot of salted water to a boil on high heat. Cook the pasta according to the package guidelines. Prepare the Fresh Tomato Sauce according per package directions. In a large pan, heat the olive oil over medium-high heat until shimmering. Add the chopped onions and cook for 3-4 minutes, or until they are soft. Increase the heat to medium. Toss in the coarsely chopped garlic. Cook for a few minutes, or until the garlic is aromatic and golden in color. In a large mixing bowl, combine the diced tomatoes with all of their juices and seeds. Increase the heat to medium-high. Add the vermouth or wine, cook it off, then reduce the heat to a simmer and cook for 5 minutes, or until the tomatoes begin to break down and the wine has cooked off a little. Season with salt and pepper
  2. Mix well. Reduce heat to low and continue to cook on low, covered, until pasta is cooked and ready to be added
  3. Cook pasta until al dente according to package directions, drain, and then add it to the freshly made tomato sauce, continuing to cook pasta over low heat for a few minutes while the sauce cooks. Add in the basil leaves and mix well. Distribute among serving dishes and top with freshly grated Pecorino cheese and fresh basil ribbons
  4. Serve immediately.

Keywords:fresh tomato sauce, healthy spaghetti with tomato sauce, pasta with fresh tomato sauce, homemade tomato sauce with fresh tomatoes, recipe for fresh tomato sauce

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