Fresh Tomato Spaghetti Sauce

Thanks for giving us a natural, fresh tomato recipe. I liked it. Added oregano too.

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My sweet Neighbor Lady gave me tons of tomatoes from her garden & I was so lucky to find this recipe! I made it today & it is fabulous; it's easy, & it is wonderful!! I did use 1/2 can of tomato paste because the review prior said it needed to be thicker! Thank You, Love it!

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On a salt restricted diet as I am, I have been looking for an alternative to the high sodium content of prepared spaghetti sauce and canned tomato products. So, I was quite motivated to try this recipe. Having read some of the reviews that complained of the sauce being runny, I decided to use a pound and a half of Roma tomatoes and the rest in heirloom tomatoes as they are so rich in flavour. I think it was closer to 5 pounds of tomatoes that I used. I also cooked it for about 3 hours...or until the sauce was quite nice and thick. I am very happy with the way it turned out.

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Very very tasty recipe!! Thanks so much - I made great use of my overabundance of garden tomatoes today! I did add some tomato paste for thickening, as well as some italian sausage towards the end. We will enjoy this all winter, straight from the freezer.

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Liked the taste well enough, but we probably won't do this again unless we have tomatoes from the garden to use up. It was thin, and therefore left chunks and no red sauce on the noodles - so the kids didn't believe it was spaghetti! If we try it again, we'll put it in the blender to make it more uniform. It smelled really good while cooking. All we did different was add a chopped pepper, and 3 tsps of Italian seasoning. And left of the parsley, since we didn't have fresh and couldn't remove it, like the directions said.

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My husband and I both loved this sauce. We made pita pizzas and it was delicious. I love a lighter tomato sauce instead of one that is thick and this fits the bill! Thanks for a recipe I will use many times. Carole in Orlando

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Excellent! I pureed the sauce in the blender after cooking. My husband said it was the best sauce ever!

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I really liked this sauce. I used it in making eggplant parmesan and saved the leftover sauce to freeze. I added some reoated red peppers and a little red wine to the sauce and a used a handheld blender to make it smoother. I'll definitely be making more of this. Thanks.

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This is a simple, delicious sauce that is ideal for quick dinners! i added some fresh mushrooms and a few spinach leaves and a splash of red wine. It was great without the additions but we enjoyed the finished product very much. Thx for posting

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Oh, my! I totally used this recipe as a base to jump off of and made something this never even thought about being! This recipe was pretty good, but at the start, I added half a chopped yellow pepper and about 2C of zucchini and let it cook for a LONG time in my slow cooker, giving it a good smoosh every so often. When it was done, it really was good, but since I am on Weight Watchers, I wanted to make it into a meal, so I added 1/2 lb ground beef, already cooked and rinsed to take out any fat, a packet of taco seasoning, a can of whole kernal corn (drained) and a can of black beans, rinsed. Wow, was it good. I totally pirated the recipe, but it sure made an awesome meal, almost a taco chili. It certainly took care of the MANY tomatoes covering my counter!

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This is a great spaghetti sauce and a great way to use up your fresh garden tomatoes. As is, it's light, delicate flavors balance perfectly. For something a little more robust, we added a little Italian sausage, Italian seasoning, and crushed red pepper flakes. Fabulous either way. Thanks for posting, We'll be making this again. :)

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Very good! Used a little more fresh basil and added chopped fresh parsley rather than the sprigs. Had a ton of fresh tomatoes to use which were good, but this recipe would be best with fresh Romas. Thanks for sharing the recipe!

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This makes a very tasty sauce. The only thing I think it might need is pepper. To make it spicy, I add red pepper flakes when sauteing the onions. I want to thank Dr. Jenny's post for telling me how to blanch tomatoes. It has been helpful.

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this was pretty good. it was kinda heavy on the onion end and came out a little thinner than expected. once I added some fresh parmesan cheese and a pinch of butter it was perfect for my tastes. thanks for sharing the recipe!

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I just tried making tomato sauce for the first time...I thought it would be much harder. I prepared by making sure I was dressed to get messy and that was all. I bought some tomatoes this morning at a local farmers market in Kent, OH. I added a bit more basil because I'm a fanatic,and a tbsp of chopped oregano...I also added a 1/4 cup of red wine to the onion, basil, garlic and oregano after it was done cooking and reduced it down by half before adding the tomatoes. I didn't find it to be too thing. I think this was because I let it simmer for 1 1/2 hours and then put it in my blender to puree. Then I just put it back on the stove for another half hour. I think if you have trouble with it being too thin, before you add tomatoe paste, try blending it a bit. Also, when you cho the tomatoes try putting them in a colander to drain just a bit before adding them to the pot. This is what I did. Also, I saw a recipe on another site that says you can place tomatoes in boiling water for 2 mins and then blanch in cold water to make peeling easier. Anyway, the sauce was delicious and I am very impressed.

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This is balanced sauce that allows the flavor of each ingredient to still be distinct. I expected this sauce to be thin - it's made from fresh tomatoes after all, and the cooking time is just enough to allow aromatics to release their flavor. I doubled the garlic, plus I added 2 Tbs capers to add a bold contrast - chopped Greek olives would have worked nicely as well. I don't mind eating parsley so I left it in, most of the flavor cooks out anyway. When served with freshly grated aged parmesan and fresh cracked pepper - you'd be hard pressed to find a more tasty topping for pasta. Also, don't forget a nice Italian baguette to soak up the left over sauce on your plate. Very nice recipe!

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The sauce was very runny and acidic. My whole family did not care for it.

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This was an excellent sauce. Mine was a bit thin so I added a can of tomato paste. Also added some sausage (Italian Sausage) and very much enjoyed the flavors.

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My family & I enjoyed this simple, easy recipe.I used tomatoes I froze because I had so many last month.The taste was FANSTASTIC and the consistency was fine.I made a 2nd batch & added mushrooms & sausage, which was thinner-moisture in mushrooms mebbe?-but a lil tomato paste fixed that.I intend to put up more using unfrozen fresh tomatoes-my garden is cranking them out this year-I imagine that batch will taste just as good. I HIGHLY RECCOMMEND.

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