spaghetti sauce from fresh tomatoes recipe

Written ByJenny Smyth Posted on
spaghetti sauce from fresh tomatoes recipe
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The Best spaghetti sauce from fresh tomatoes recipe

I’ve been making spaghetti sauce from fresh tomatoes for years, and it’s still one of my family’s favorite recipes. There’s something about the simplicity of using fresh ingredients that just can’t be beat.

The flavors are always so vibrant and full-bodied, and the process of making it is so straightforward that even my kids can get involved. We make it together on the weekends, and it’s always a treat to spend quality time with them in the kitchen.

I love how this recipe never fails to bring us all together, whether we’re having a family dinner or just a quiet night in. And let’s not forget the health benefits – using fresh tomatoes means we’re getting all the nutrients they have to offer, without any added preservatives or sugars.

It’s a win-win for our taste buds and our bodies. As for where this dish comes from, I’m not entirely sure – but I do know that it’s been a staple in Italian cuisine for centuries.

The technique of cooking down the tomatoes to create a rich, thick sauce is what really sets this recipe apart. It’s a technique that requires some patience, but trust me when I say it’s worth it.

And as an added bonus, this recipe makes enough for several meals, so we can enjoy it throughout the week without any fuss.

Spaghetti Sauce from Fresh Tomatoes

Spaghetti Sauce from Fresh Tomatoes

4.7 from 903 votes

A rich and flavorful spaghetti sauce made from ripe fresh tomatoes, simmered with garlic and herbs. This homemade sauce is perfect for a classic pasta dinner and can be prepared in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Sauce

2 pounds ripe fresh tomatoes, cored and roughly chopped
3 tablespoons olive oil
4 cloves garlic, minced
1 medium onion, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon sugar (optional, to reduce acidity)
1/4 cup fresh basil leaves, chopped (for garnish)

For Serving

1 pound spaghetti
Grated Parmesan cheese (optional)

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the fresh tomatoes and blanch for 30 to 60 seconds until the skins start to peel.
3Transfer the tomatoes to a bowl of ice water to stop the cooking, then peel off the skins and discard.
4Place the peeled tomatoes in a blender and puree until smooth, about 30 seconds.
5Set the puree aside.
6In a large skillet or saucepan, heat the olive oil over medium heat.
7Add the chopped onion and cook for 3 to 4 minutes until softened and translucent, stirring occasionally.
8Add the minced garlic to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent burning.
9Pour in the tomato puree, salt, black pepper, oregano, and basil, and stir to combine.
10Bring the sauce to a gentle simmer over medium-low heat.
11Cook uncovered for 20 to 25 minutes, stirring occasionally, until the sauce thickens and reduces by about one-third.
12Taste and add the sugar if the sauce is too acidic.
13While the sauce simmers, cook the spaghetti according to package directions in a large pot of salted boiling water until al dente.
14Drain the pasta and return it to the pot.
15Pour the finished sauce over the cooked spaghetti and toss to coat evenly.
16Serve hot, garnished with fresh basil and grated Parmesan cheese if desired.

🔧Equipment

Large pot
Blender or immersion blender
Large skillet or saucepan
Wooden spoon
Colander
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 600mg🌾Total Carbs: 52g🥦Dietary Fiber: 6g🍬Sugars: 8g🥩Protein: 10g

📝Notes

For a smoother sauce, you can strain the puree through a fine mesh sieve to remove seeds. If fresh tomatoes are not in season, use high-quality canned whole tomatoes instead.

Watch Video Of How Spaghetti Sauce from Fresh Tomatoes Works

This spaghetti sauce from fresh tomatoes recipe is truly a staple in our household – we make it at least once a week and always enjoy every bite.

One thing I love about this recipe is how versatile it is – we can serve it over pasta, use it as a dip for veggies or breadsticks, or even freeze it for future meals.

The key to keeping this sauce fresh is storing it properly in an airtight container and reheating it gently when you’re ready to serve.

❓ Frequently Asked Questions About Spaghetti Sauce from Fresh Tomatoes

Q: What type of tomatoes should I use for this recipe?

A: For this recipe, you’ll want to use a mix of sweet and acidic tomatoes – think heirloom or cherry tomatoes for the best flavor. Don’t use any green tomatoes or those that are past their prime; they’ll only add bitterness to your sauce.

Q: How do I prevent my sauce from becoming too acidic?

A: This is where many home cooks go wrong – they add too much sugar or salt to balance out the acidity. Instead, try adding a pinch of baking soda (about 1/4 teaspoon per cup of sauce) to neutralize the acidity naturally.

Q: Can I use canned tomatoes instead of fresh?

A: While you can use canned tomatoes as a substitute, keep in mind that they’ll lack the depth and complexity of flavor that fresh tomatoes provide. If you do decide to use canned, look for ones with no added salt or preservatives.

Q: How long does this sauce keep in the fridge?

A: Generally speaking, homemade spaghetti sauce will keep in the fridge for up to 5 days without any issues. However, if you notice any off smells or mold growth, it’s best to err on the side of caution and make a fresh batch.

Q: Can I freeze this sauce for later use?

A: Absolutely! In fact, freezing is one of the best ways to preserve your homemade spaghetti sauce long-term. Simply let it cool completely before transferring it to an airtight container or freezer bag.

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