SPAGHETTI WITH FRESH TOMATO SAUCE
When my mom made this spaghetti sauce, the house would smell so good that I'd open the windows to torture the neighbors. It even tastes wonderful the next day, when the flavors have really melded. -Vera Schulze, Holbrook, New York
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, heat oil over medium heat; saute onion until tender, 4-6 minutes. Stir in tomatoes, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes. Meanwhile, cook spaghetti according to package directions; drain., Stir 1/4 cup basil and, if desired, sugar into sauce. Serve over spaghetti. Top with cheese and additional basil. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 327 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 607mg sodium, Carbohydrate 55g carbohydrate (9g sugars, Fiber 5g fiber), Protein 10g protein.
FRESH TOMATO, BASIL, AND GARLIC SAUCE OVER ANGEL HAIR PASTA
Provided by Food Network
Categories main-dish
Time 48m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and prepare an ice water bath. Cut a small "x" on the bottom of each tomato. In batches, place the tomatoes in the boiling water and blanch them for about 30 seconds to 1 minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath. Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop the peeled and seeded tomatoes. Set aside. (You can also use whole peeled canned tomatoes. Simply drain them, seed, and roughly chop).
- Heat a large saute pan over medium high heat. Add the olive oil and heat. When the oil is hot, add the onions and garlic and saute for 2 minutes. Add the thyme leaves, oregano sprig, and chili flakes and saute until the garlic begins to turn golden brown. Add the tomatoes and the sugar and stir well. Lower the heat and cook slowly until the mixture is fairly dry, about 15 minutes.
- Cook the angel hair pasta in boiling, salted water until al dente. Drain the pasta and add it to the sauce. Add the Parmesan and basil and toss well. Place in a large pasta bowl and garnish with Parmesan and basil sprigs.
ONE-POT SPAGHETTI WITH FRESH TOMATO SAUCE
This one-pot meal is perfect for the beginner cook: Everything but the cheese goes into one skillet, and it all magically comes together. The tomato paste is here for a little flavor insurance, just in case your tomatoes aren't at their best. Feel free to add an extra tablespoon when they're out of season.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the spaghetti, oil, tomato paste, garlic, tomatoes, basil, crushed red pepper and 1 teaspoon salt in a high-sided medium skillet. Add 5 cups water, and bring to a boil over medium-high heat. Continue to cook, stirring the spaghetti frequently to keep it from clumping, until it is al dente and the sauce has reduced and thickened, 6 to 8 minutes.
- Stir in the Parmesan (the sauce will thicken more), and season with salt if needed. Divide the spaghetti among 4 bowls, and garnish with more Parmesan and torn basil leaves.
SPAGHETTI SAUCE WITH FRESH TOMATOES
Made with fresh tomatoes! Wonderful taste. Serve over spaghetti noodles and add grated Parmesan cheese as desired.
Provided by Susan Bryan Willingham
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, sugar, basil, parsley, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.
Nutrition Facts : Calories 120 calories, Carbohydrate 13.5 g, Fat 7.3 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 304.3 mg, Sugar 8.8 g
QUICK FRESH TOMATO SAUCE
In August and September, when tomatoes are at their ripest, make a batch of fresh tomato sauce. At the market, look for the cracked, slightly bruised tomatoes sold at a discount. The flesh of the tomato should be dense, sweet and blood red. This makes a very fresh- and bright-tasting sauce in a manageable small batch. Take advantage of good tasty tomatoes and fill a few zip-top bags for the freezer.
Provided by David Tanis
Categories sauces and gravies
Time 30m
Yield About 2 1/2 cups
Number Of Ingredients 7
Steps:
- Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.
- Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.
- Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.
Nutrition Facts : @context http, Calories 133, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 6 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 397 milligrams, Sugar 12 grams
SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE
This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.
Provided by The New York Times
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
- Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
- Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
- While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
- Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
- At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 32 grams, Carbohydrate 99 grams, Fat 43 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 1167 milligrams, Sugar 12 grams, TransFat 0 grams
FRESH TOMATO PASTA SAUCE
This is a wonderful sauce to make with fresh home grown tomatoes. I freeze this after its made for use as a quick and easy pasta meal. This sauce even tastes better the next day! It is the perfect way to use an abundance of tomotoes!
Provided by Tisme
Categories Sauces
Time 1h
Yield 7 cups
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan, cook the onion and garlic together, stiriing until the onion is soft. Add the tomatoes, salt and wine and simmer uncovered for about 15 minutes or until the tomatoes are soft.
- Add the remaining ingredients, simmer uncovered for 10 minutes or until thickened. Remove bay leaves from sauce.
- When cooled refrigerate for up to 3 days.
- Use sauce as desired.
PERFECT SPAGHETTI WITH TOMATO SAUCE
This recipe's quickness depends on getting all the sauce ingredients and cooking equipment ready before you start cooking. Then, when the water's boiling, start the pasta, and saute the sauce at the same time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- In a tall stockpot, bring 3 quarts of water and 2 tablespoons salt to a boil.
- If using pear tomatoes, wash and stem. If using vine-ripened tomatoes, score bottoms with a small X; blanch 5 seconds in boiling water. Plunge tomatoes into an ice-water bath, then remove the skins. Using a chef's knife, cut flesh from cores, and cut into 1/4-inch-thick strips; place in a sieve set over a bowl. Press the cores of tomatoes through sieve; discard seeds. If using canned tomatoes, strain, and pass through a food mill.
- Drop spaghetti into boiling water; stir. Cook until al dente, about 11 minutes, according to package instructions.
- Place a 12-inch saute pan over medium heat; add oil. Add garlic to pan. Cook, stirring occasionally, until garlic is lightly golden, about 30 seconds. Add red-pepper flakes and remaining 1/4 teaspoon salt. Cook until garlic is medium golden, about 1 minute.
- Increase heat to high. Tilting pan at an angle, add tomatoes. Cook, swirling pan occasionally, until tomatoes begin to break down, pear tomatoes begin to burst, or canned tomatoes begin to thicken, 5 to 6 minutes. If using pear tomatoes, mash a few with a spoon. If pear tomatoes start to get too dry, add a little water from the stockpot.
- Drain pasta in a colander, reserving 1 cup liquid in case sauce gets too dry. Add pasta to sauce in saute pan; cook until sauce begins to cling to pasta, 3 to 4 minutes. Stir in basil; cook 30 seconds more. Divide among bowls, and sprinkle with cheese, if desired.
SPAGHETTI WITH FRESH TOMATO SAUCE
Bashing tomatoes, chilli, sugar and shallots together in a pestle and mortar helps to bring out the flavours for a delicious no-cook pasta sauce. Make it more indulgent with creamy burrata cheese
Provided by Sarah Cook
Categories Dinner
Time 15m
Number Of Ingredients 10
Steps:
- Cook the pasta following pack instructions. Meanwhile, put the chilli, shallots, oil, lemon zest, vinegar, sugar and tomatoes into a big mortar. If yours isn't big enough, put it all in a bowl and just use the pestle in that. Add a good amount of sea salt and freshly ground black pepper and bash everything together.
- Drain the pasta and toss together with the tomato mixture and mozzarella. Scatter over the basil and serve immediately.
Nutrition Facts : Calories 598 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 0.7 milligram of sodium
FRESH-TASTING TOMATO SAUCE AND SPAGHETTI
Almost all tomato-sauce recipes call for at least 30 minutes of cooking, but you can make this tomato sauce in less than 10 minutes by using a large skillet instead of the conventional saucepan. The tomatoes cook faster on the larger surface of the skillet and taste fresher than sauces subjected to 45 minutes of heat. Pasta is added to the sauce in the skillet to finish cooking both pasta and sauce together. This basic tomato sauce can easily be prepared while waiting for the pasta water to come to a boil. Ripe seasonal tomatoes, preferably plum or sauce tomatoes, which have a lower water content, should be used when available, but first-rate canned tomato pulp is a fine choice for the rest of the year. Those who wish to peel fresh tomatoes should, though it's not necessary.
Provided by Faith Willinger
Yield Serves 4 to 6 as a first course
Number Of Ingredients 9
Steps:
- Peel the tomatoes, if desired, with a vegetable peeler or by blanching the tomatoes in boiling water. Cut the tomatoes in half and squeeze the juice and seeds into a strainer over a bowl. Chop or process the tomatoes and add to the reserved juice. Or measure 2 cups of canned tomato pulp or drained plum tomatoes.
- Put the garlic in a large nonstick skillet and drizzle with 1 tablespoon extra-virgin olive oil. Place over moderate heat and cook until the garlic barely begins to color.
- Add the tomatoes to the skillet and cook over moderately high heat for 5 minutes or until the tomatoes look cooked and most but not all the liquid has evaporated. Add fine sea salt and pepper to taste.
- For a smooth sauce, blend the cooked tomatoes in a food processor with the remaining extra-virgin olive oil and return the sauce to the skillet. For a chunky sauce, add the remaining oil before serving.
- Bring 5 to 6 quarts of water to a rolling boil. Add 2 to 3 tablespoons salt and the spaghetti; cook until it still offers considerable resistance to the tooth, around three quarters of the cooking time.
- Drain the pasta, reserving 2 cups of the cooking water. Add the drained al dente pasta, 1/2 cup pasta-cooking water, and the basil to the skillet with the tomato sauce. Cook over high heat, stirring to mix sauce and pasta, until the pasta is cooked. Add more pasta water if the sauce becomes too dry. Serve immediately, topped with Parmigiano if desired.
SPAGHETTI WITH FRESH TOMATO SAUCE RECIPE BY TASTY
Here's what you need: spaghetti, olive oil, garlic, cherry tomato, salt, pepper, white wine, parmesan cheese, fresh basil
Provided by Jody Duits
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook spaghetti in boiling salted water until it's al dente. Reserve 1 cup (235 ml) of the pasta water before draining.
- While the spaghetti is cooking, heat olive oil in a large pan (it should be large enough to toss the pasta in). Add garlic and tomatoes, and stir until well-incorporated. Season with salt and pepper.
- Cook tomatoes down for 5 minutes until they soften and release some of their juices.
- Then add the wine and allow that to reduce for 5-10 minutes until you're left with a syrupy sauce.
- Add the pasta to your sauce, along with a splash of pasta water and toss to coat it for about 1-2 minutes so the pasta finishes cooking and absorbs the flavor of the sauce.
- Add the parmesan and basil. Add another small splash of pasta water, if needed. Toss until the cheese is melted down and you're left with a smooth sauce.
- Gradually add small amounts of pasta water, as needed, until the sauce reaches your desired smoothness.
- Top off with extra parmesan and basil and serve immediately.
- Enjoy!
Nutrition Facts : Calories 631 calories, Carbohydrate 95 grams, Fat 14 grams, Fiber 5 grams, Protein 24 grams, Sugar 6 grams
PASTA WITH FRESH TOMATO SAUCE
Capture the pure taste of summer with this pasta. The secret: using raw, fresh tomatoes that have never seen the inside of a refrigerator for the tomato sauce. Recipe copyright 2012 by Eugenia Bone.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 8
Steps:
- Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
- Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.
CANNED FRESH TOMATO SPAGHETTI SAUCE
I've always loved homemade spaghetti sauce and this one is my favorite. If you like your sauce chunky don't run through food mill, I usually make some smooth and some chunky. Also the original recipe called for 2 Hot peppers to be cooked in the oil with the garlic and onions.
Provided by Chef Jen 1
Categories Sauces
Time 3h
Yield 10 quarts, 10 serving(s)
Number Of Ingredients 10
Steps:
- Cut tomatoes, run through food processor, then through food mill, and put into a large pan to cook.
- Meanwhile cut up the garlic and onions and cook in oil in a separate pan, then run through the food mill.
- Add onions, garlic, and remaining ingredients to tomatoes and slowly heat to a boil. Boil stirring occasionally until thick (about 2 hours).
- To can, pour into clean hot quart jars, leaving 1/2 inch head space.
- Process 40 minute in a boiling water bath.
Nutrition Facts : Calories 264.6, Fat 3.4, SaturatedFat 0.5, Sodium 6676.6, Carbohydrate 58.8, Fiber 6.1, Sugar 47.5, Protein 6.1
SPAGHETTI WITH FRESH TOMATOES
With the delectable combination of basil, tomatoes and mozzarella, this warm pasta medley makes a wonderful meatless side or main course. From Avon Lake, Ohio, Sandy Jenkins writes, "Everyone in our family loves this recipe, and it's such a great way to use fresh tomatoes from your garden."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large serving bowl, combine the tomatoes, cheese, basil, olives, vinegar, salt and pepper. Drain spaghetti; add to tomato mixture and toss to combine. , In a small nonstick skillet over medium heat, cook garlic in oil until tender. Pour over spaghetti mixture; toss to coat.
Nutrition Facts : Calories 398 calories, Fat 13g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 457mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein.
More about "fresh tomato spaghetti sauce recipes"
HOMEMADE SPAGHETTI SAUCE {FRESH TOMATOES} | FAVORITE …
From favfamilyrecipes.com
4.9/5 (56)Calories 128 per servingCategory Main Course, Dinner
- Bring a large pot of water to a boil. Place tomatoes a few at a time in the water and remove after 10-15 seconds.
- Immediately place tomatoes in an ice-water bath and remove skins and stems. Cut tomatoes into fourths and place in a food processor or blender.
- Process tomatoes a few times, you want them to be the consistency of crushed tomatoes (don't over process). Set aside.
HOMEMADE SPAGHETTI SAUCE WITH FRESH TOMATOES
From eatingwell.com
Ratings 1Calories 105 per servingCategory Healthy Tomato Sauce Recipes
- Squeeze out seeds from tomatoes; discard seeds. Grate the tomatoes on the large holes of box grater; discard skins. Transfer the pulp to a medium bowl. (You should have about 4 cups.)
- Cook oil, garlic and crushed red pepper in a medium saucepan over medium heat, stirring often, until beginning to sizzle, about 2 minutes. Add the tomato pulp, tomato paste, sugar, salt and basil.
- Increase heat to medium-high and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until reduced by half, 1 hour to 1 hour and 10 minutes. Discard the basil sprig. Serve immediately, or refrigerate in an airtight container for up to 1 week. The sauce may also be frozen for up to 6 months.
FRESH TOMATO SPAGHETTI SAUCE | BETTER HOMES & GARDENS
From bhg.com
5/5 (1)Total Time 3 hrs 45 minsServings 4Calories 98 per serving
- Place tomatoes in an 8- or 10-quart Dutch oven or kettle. Heat to boiling, stirring occasionally. Reduce heat to medium. Cook, uncovered, for 20 minutes. Press tomatoes through a food mill; return tomatoes to Dutch oven. Discard seeds and pulp.
- In a medium saucepan combine water, onion, sweet pepper, and, if desired, mushrooms. Cook over medium heat, stirring often, until onion and pepper are soft. Add to tomato mixture. Stir in garlic, parsley, brown sugar, fennel seed (if desired), salt, basil, oregano, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 2 hours or until reduced by half, stirring frequently. (Measure the depth with a ruler at the start. At the finish, the depth should be half of the original measure.)
- Ladle hot sauce into hot, clean quart or pint canning jars, leaving 1-inch headspace. Wipe jar rims; adjust lids. Process jars in a pressure canner at 10 pounds pressure for 25 minutes for quarts or 20 minutes for pints. Allow the pressure to come down naturally. Remove the jars from canner; cool on racks. Makes 4 pints (16 one-half cup servings).
CLASSIC FRESH TOMATO SAUCE | RECIPES | DELIA ONLINE
From deliaonline.com
HOW TO MAKE TOMATO SAUCE FROM FRESH TOMATOES
From thespruceeats.com
AUTHENTIC ITALIAN FRESH TOMATO SPAGHETTI SAUCE - SEA SALT SAVORINGS
From seasaltsavorings.com
BEST ONE-POT SPAGHETTI WITH FRESH TOMATO SAUCE RECIPES | QUICK …
From foodnetwork.ca
HOW TO MAKE SPAGHETTI SAUCE FROM FRESH TOMATOES: 11 STEPS
From wikihow.com
HOMEMADE PASTA SAUCE USING FRESH TOMATOES AND SPICES
From recipe-garden.com
HOMEMADE SPAGHETTI SAUCE FROM FRESH TOMATOES - CLEVERLY SIMPLE
From cleverlysimple.com
SPAGHETTI WITH FRESH TOMATO SAUCE RECIPE | FEASTING AT …
From feastingathome.com
FRESH TOMATO SAUCE | RICARDO
From ricardocuisine.com
THE BEST FRESH TOMATO CREAM SAUCE RECIPE | FOODAL
From foodal.com
FRESH SPAGHETTI SAUCE FOR FREEZING : OPTIMAL RESOLUTION LIST
From recipeschoice.com
FRESH TOMATO PASTA SAUCE | WHOLEFULLY
From wholefully.com
TOMATO SAUCE FROM FRESH TOMATOES RECIPE- RECIPES FROM ITALY
From recipesfromitaly.com
LOTS OF FRESH BASIL TOMATO SAUCE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
SPAGHETTI SAUCE RECIPE WITH FRESH TOMATOES CANNING
From deporecipe.co
CLASSIC TOMATO SPAGHETTI | PASTA RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
ROASTED TOMATO PASTA SAUCE USING FRESH TOMATOES - EASY & LOW …
From mylifecookbook.com
FRESH TOMATO SPAGHETTI SAUCE - CLEVER HOUSEWIFE
From cleverhousewife.com
THE BEST FRESH TOMATO SAUCE RECIPE - SERIOUS EATS
From seriouseats.com
SPAGHETTI WITH FRESH TOMATO SAUCE | NOW YOU'RE COOKING!
From nowyourecookingrecipes.com
THE BEST FRESH TOMATO SAUCE – A SIMPLE PALATE
From asimplepalate.com
FRESH TOMATO SAUCE | MYPLATE
From myplate.gov
FRESH TOMATO PASTA SAUCE | WANDERCOOKS
From wandercooks.com
HOMEMADE FRESH TOMATO SPAGHETTI MEAT SAUCE - DEEP SOUTH DISH
From deepsouthdish.com
13 TOMATO SAUCE RECIPES USING FRESH TOMATOES | ALLRECIPES
From allrecipes.com
FRESH TOMATO SAUCE RECIPE {EASY ITALIAN PASTA SAUCE ... - PLATED …
From platedcravings.com
FRESH TOMATO SPAGHETTI SAUCE - RECIPE | COOKS.COM
From cooks.com
BEST HOMEMADE SPAGHETTI SAUCE RECIPE FROM FRESH OR CANNED …
From delishably.com
SPAGHETTI WITH FRESH TOMATO SAUCE - SAVORING ITALY
From savoringitaly.com
SPAGHETTI WITH FRESH TOMATO SAUCE - COOKIE AND KATE
From cookieandkate.com
EASY HOMEMADE CHERRY TOMATO PASTA SAUCE | FOODTALK
From foodtalkdaily.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #lunch #main-dish #condiments-etc #side-dishes #eggs-dairy #easy #european #beginner-cook #dinner-party #heirloom-historical #holiday-event #romantic #italian #cheese #stove-top #dietary #spicy #low-sodium #low-cholesterol #seasonal #low-saturated-fat #low-calorie #comfort-food #low-carb #wedding #healthy-2 #low-in-something #pasta-rice-and-grains #novelty #taste-mood #equipment #4-hours-or-less
You'll also love