MAGIC FRESH TOMATO SPAGHETTI, PASTA OR PIZZA SAUCE
Check out this trick - a whole, unpeeled tomato goes in the pot, and a tasty, seed-free, peel-free tomato sauce comes out! Okay, well, maybe it's not really magic, but it's a great trick to save you from having to peel, chop, and de-seed all those tomatoes (which is the reason I almost never made sauce from my garden tomatoes until now). We'll take care of the peels and seeds with a blender/food processor and a fine mesh strainer. Yes, a couple of extra things to clean, but it's still faster than all that peeling and chopping! Also, because the peels are cooked in the sauce, you preserve more of the nutrients in them. This is a highly customizable recipe (really more a framework than anything else) - make it smooth or chunky, with meat or vegetarian, regular or low-sodium, or even use it to hide a few extra veggies (a tip for you parents of picky children - you can make them completely undetectable). The quantities are inexact because there's so much variation in the size, taste and texture of fresh tomatoes, and anything else you add will change the flavor. So you really have to adjust the seasonings and other ingredients to compensate. This is part of the art of making tomato sauce, but don't be intimidated! Just add a little bit at a time until it tastes right to you, remembering the axiom: "You can always put more in, but you can't take it back out." Unless you have a real magic wand, of course. :) NOTE: The quality of tomatoes will make or break this sauce; you MUST use fresh, vine-ripened tomatoes from your garden or a local farmer's market, not the variety you find in the grocery store that's been shipped in from another state.
Provided by ItalianMama
Categories Sauces
Time 2h20m
Yield 4 quarts, 20-25 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat. Add chopped onions and garlic, and cook until onions are slightly soft and golden, stirring occasionally.
- Pour in broth and wine, increase heat to high, and bring to a boil.
- Meanwhile, wash tomatoes. Cut off tops and any damaged parts. Add whole tomatoes to the pot as you go (reserve extra tomatoes to peel, dice and add later if you want a chunky sauce). Note: when I make this, I add however many tomatoes will fit in my 6-quart pot - you will adjust other ingredients later so the exact quantity doesn't matter.
- You may add extra uncooked veggies you wish to "hide" in the sauce now. Some ideas - peas, carrots, broccoli, cauliflower, even a little spinach. Be aware that it may slightly alter the color of the sauce - it can make it a little more orangey - but the tomatoes and seasonings will completely mask the flavor as long as you don't go overboard and add too much.
- When all the tomatoes have been added and the broth is boiling, reduce heat to low and cover. Simmer for about an hour, and then turn off heat.
- Ladle sauce into a blender or food processor until about 2/3 full - you will need to work in batches. It will be soupy and very hot, so be careful. Process until smooth (there will still be some seeds visible).
- Pass sauce through a fine mesh strainer into a large bowl. Use a spoon to scrape the sides of the strainer if it clogs, and press all the liquid out. Discard the seeds and pulp from the peels that are left in the strainer. Carefully return sauce to the pot, and place back on medium-high heat.
- Add tomato paste until sauce is of desired thickness. Add seasonings to taste. Add any additional ingredients you want - diced tomatoes, browned beef or chicken, mushrooms, etc.
- Return sauce to a boil, reduce heat to low, cover and simmer for another 30-60 minutes. Taste and adjust seasonings as necessary. If sauce is too tangy, you can add a little sugar to balance it. It will be done when it tastes just right!
Nutrition Facts : Calories 81.5, Fat 3.9, SaturatedFat 0.6, Sodium 235, Carbohydrate 9.3, Fiber 2.3, Sugar 5.7, Protein 2.3
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
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
FRESH TOMATO PASTA
From Bill Granger's "Bill's Sydney Food." Time does not include 30 minutes draining time for the tomatoes or 20 minutes marinating time for the sauce.
Provided by AmandaInOz
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Score a cross in the base of each tomato. Place tomatoes in a large bowl, and pour boiling water over them.
- Drain after 10 seconds, and pull the skin away from the cross. Halve the tomatoes, and press each half to squeeze our seeds and excess juice.
- Chop tomato flesh roughly. Place in a sieve over a bowl, and sprinkle with sea salt.
- Leave to drain for half an hour.
- Place drained tomatoes, olive oil, vinegar, lemon juice and zest, garlic, chilli and pepper in a bowl. Stir. Leave for 20 minutes for flavours to combine.
- Cook the spaghetti in rapidly boiling, salted water according to package directions.
- Drain well. Toss through tomato mixture and basil.
- Serve with freshly shaved Parmigiano Reggiano.
Nutrition Facts : Calories 556.4, Fat 28.6, SaturatedFat 4, Sodium 1761.4, Carbohydrate 65.1, Fiber 5.7, Sugar 8.2, Protein 11.9
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.
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.
MAGIC POTION MEAT SAUCE FOR SPAGHETTI
Tomatoes provide a simple addition to this tasty spaghetti and meat sauce - a slow cooked dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h45m
Yield 10
Number Of Ingredients 14
Steps:
- In 12-inch skillet, cook beef and sausage over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked and sausage is no longer pink; drain.
- In 3- to 4-quart slow cooker, mix beef mixture and all remaining ingredients except spaghetti and Parmesan cheese.
- Cover; cook on Low heat setting 8 to 10 hours.
- About 20 minutes before serving, cook and drain spaghetti as directed on package. Serve sauce over cooked spaghetti. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 350, Carbohydrate 51 g, Cholesterol 35 mg, Fat 1, Fiber 5 g, Protein 20 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 8 g, TransFat 0 g
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.
CANNING PIZZA OR SPAGHETTI SAUCE FROM FRESH TOMATOES
This can be used for either pizza sauce or spaghetti sauce. It can be canned or frozen. Store canned tomato sauce in a cool, dark area.
Provided by dhires
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pizza Sauce Recipes
Time 13h30m
Yield 32
Number Of Ingredients 12
Steps:
- Fill a large pot with water; bring to a boil. Fill a bowl with ice water. Place tomatoes into the boiling water, working in batches, 30 to 45 seconds. Remove from the boiling water; plunge into ice water. Peel off tomato skins; cut in half. Remove the seeds using your finger or a spoon. Place in a colander to drain.
- Heat olive oil in a skillet over medium heat; place onion into the skillet. Cook and stir until the onions become translucent, about 5 minutes.
- Combine tomatoes, onion, lemon juice, red wine, garlic, celery, basil, red sweet pepper, salt, bay leaves, and ground black pepper in a large pot over medium heat; cook and stir over until tomatoes break down and sauce thickens, about 10 minutes.
- Sterilize 8 pint-size jars and lids in boiling water for at least 5 minutes. Pack tomato sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Top with clean lids and screw on rings.
- Fill water bath canner with water according to manufacturer's instructions. Bring to a boil and lower jars into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Process for 35 minutes for pints.
- Remove the jars from the water bath canner and place onto a cloth-covered or wood surface, several inches apart, until cool, 8 hours to overnight. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 61.8 calories, Carbohydrate 12.5 g, Fat 1 g, Fiber 3.6 g, Protein 2.7 g, SaturatedFat 0.1 g, Sodium 160.5 mg, Sugar 8 g
More about "magic fresh tomato spaghetti pasta or pizza sauce recipes"
SPAGHETTI WITH FRESH TOMATO SAUCE - LYDIA'S FLEXITARIAN KITCHEN
From lydiasflexitariankitchen.com
MAGIC FRESH TOMATO SPAGHETTI PASTA OR PIZZA SAUCE - WEBETUTORIAL
From webetutorial.com
CANNING: SPAGHETTI TOMATO PIZZA SAUCE - MY RECIPE MAGIC
From myrecipemagic.com
MAGIC FRESH TOMATO SPAGHETTI, PASTA OR PIZZA SAUCE …
From pinterest.com
AUTHENTIC ITALIAN FRESH TOMATO SPAGHETTI SAUCE - SEA SALT SAVORINGS
From seasaltsavorings.com
PASTA SAUCE AS PIZZA SAUCE - THERESCIPES.INFO
From therecipes.info
SPAGHETTI SAUCE RECIPE WITH TOMATO SAUCE - SAUCEPROCLUB.COM
From sauceproclub.com
SPAGHETTI WITH FRESH TOMATO SAUCE RECIPE - RECIPES.NET
From recipes.net
MAGIC CHEF SPAGHETTI SAUCE TOMATO 439GM - PANDA.QA
From panda.qa
FRESH SPAGHETTI SAUCE FROM THE GARDEN – MOTHER EARTH NEWS
From motherearthnews.com
FRESH TOMATO SAUCE WITH SPAGHETTI + VIDEO - DELISH KNOWLEDGE
From delishknowledge.com
MAGIC FRESH TOMATO SPAGHETTI, PASTA OR PIZZA SAUCE RECIPE
From pinterest.co.uk
SPAGHETTI SAUCE WITH NO TOMATO - THERESCIPES.INFO
From therecipes.info
FRESH TOMATO PIZZA SAUCE ~ TOMATO SOURCE
From tomato-source.co.nz
FRESH TOMATO PASTA SAUCE RECIPES - THERESCIPES.INFO
From therecipes.info
FRESH TOMATO PASTA SAUCE - WANDERCOOKS
From wandercooks.com
FRESH SPAGHETTI WITH TOMATO SAUCE
From geneve.magictomato.ch
SPAGHETTI WITH A FRESH TOMATO SAUCE (SPAGHETTI AL POMODORO)
From stefangourmet.com
HOMEMADE SPAGHETTI SAUCE {FRESH TOMATOES} | FAVORITE FAMILY …
From favfamilyrecipes.com
NO COOK TOMATO PIZZA SAUCE - THERESCIPES.INFO
From therecipes.info
MAGIC FRESH TOMATO SPAGHETTI, PASTA OR PIZZA SAUCE
From worldbestcarrotrecipes.blogspot.com
SPAGHETTI SAUCE FROM PASTE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
FRESH TOMATO SPAGHETTI RECIPE - SCOTT HOCKER | FOOD & WINE
From foodandwine.com
SPAGHETTI WITH TOMATO CREAM SAUCE - DAMN DELICIOUS
From damndelicious.net
PASTA WITH FRESH TOMATO SAUCE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
MAGIC FRESH TOMATO SPAGHETTI PASTA OR PIZZA SAUCE FOOD
From wikifoodhub.com
HOW TO MAKE FRESH TOMATO SAUCE - CHRISTINA'S CUCINA
From christinascucina.com
THE BEST FRESH TOMATO SAUCE RECIPE - SERIOUS EATS
From seriouseats.com
FRESH TOMATO SPAGHETTI SAUCE | BETTER HOMES & GARDENS
From bhg.com
DIFFERENCE BETWEEN TOMATO SAUCE AND SPAGHETTI SAUCE - CAFE …
From cafesoleildc.com
FRESH TOMATO PASTA SAUCE - WHOLEFULLY
From wholefully.com
MAGIC PASTA (EASY HAND-ROLLED PASTA WITH 4-INGREDIENT TOMATO SAUCE)
From foodsbeforedudes.com
THE BEST FRESH TOMATO SAUCE – A SIMPLE PALATE
From asimplepalate.com
CRAZY QUICK AND HEALTHY FRESH TOMATO SPAGHETTI - KITCHEN MASON
From kitchenmason.com
CAN YOU SUBSTITUTE SPAGHETTI SAUCE FOR PIZZA - THERESCIPES.INFO
From therecipes.info
PASTA WITH FRESH TOMATO SAUCE - DELICIOUS ON A DIME
From deliciousonadime.com
You'll also love