Fresh Tomato Spaghetti Sauce

READY IN: 2hrs 10mins
Recipe by lauralie41

This is my adopted recipe, I haven't made it yet.

Top Review by Dr. Jenny

I really enjoyed this recipe. It is defintely a keeper and one that I will experiment with. I used plum (Roma) tomatoes from my garden and used a technique from a Williams-Sonoma cookbook that said to cut a shallow X into the flowering end of each tomatoe, place in boiling water for 20 seconds and then immediately dip them into ice cold water. The skins came right off! The modifications I made to this recipe was to use 3 small to medium sized onions, doubled the garlic (8 cloves), and added two jalapenos (one seeded, one not) for some heat. Everything else I kept as is. My friend, with whom I shared this, said it was really delicious. Thanks for posting.

Ingredients Nutrition

Directions

  1. To cook pasta sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan.
  2. Add onion, basil, garlic and salt.
  3. Saute until onion is tender, approximately 5 minutes.
  4. Add tomato, parsley and sugar; heat to a boil; reduce heat and simmer, uncovered for about 2 hours, stirring often or until sauce has thickened.
  5. Remove parsley.
  6. Serve over cooked spaghetti or other Italian pasta and top with Parmesan cheese.

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