Community Pick
Fresh Tomato Spaghetti Sauce
photo by DanielleFF
- Ready In:
- 2hrs 10mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1814.36 g fresh tomatoes, chopped & peeled
- 2 medium onions, chopped
- 4 garlic cloves, chopped
- 59.14 ml fresh basil, chopped
- 59.14 ml olive oil
- 4.92 ml salt
- 4 sprig parsley
- 14.79 ml sugar
- grated parmesan cheese
- 29.58 ml fresh oregano
- 453.59 g hot Italian sausage
- 453.59 g ground beef
directions
- To cook pasta sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan.
- Add onion, basil, garlic oregano and salt.
- Saute until onion is tender, approximately 5 minutes.
- 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.
- Remove parsley.
- Brown meat add to sauce.
- If needed add tomato sauce for consistency
- Serve over cooked spaghetti or other Italian pasta and top with Parmesan cheese.
Reviews
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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.
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In late summer when the tomatoes are plentiful and ripe on the vine, this fresh sauce is a staple at my house. The family loves it, and guests rave. You can't go wrong on this one. Thanks UPDATE: Incredibly delicious and simple. Vine ripened tomatoes make the sauce spectacular. A definite crowd pleaser. I have substituted fresh rosemary for the basil. Yummy.
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This was great and will probably also make a great base for tomato soup as well. First, for those who found it too thin, make sure 1) you're simmering it UNCOVERED and 2) to try pureeing it. I used an immersion blender which made this super easy and fast. I also added fresh oregano b/c I had it. Lastly, you can easily can/freeze this and pull it out to make a quick tomato soup: add a little chicken broth and if you like a 'bisque', some cream, half and half or whole milk.
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An easy method of removing tomato skins that I learned from another recipe is to cut tomatoes in half, horizontally, and then take a box grater and, using the large hole side, grate the tomatoes until you are down to the skin. No blanching, no using a food mill. Skins do add bitterness and texture that most don't like. I used a combo of pink brandywine and Cherokee Purps cause that's what I have in abundance. I did not add sugar, as these are pretty sweet tomatoes and they were overripe ones. I like the simplicity of this recipe. I've made better ones, involving processing tomatoes three different ways, but it's just too much work.
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Tweaks
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In late summer when the tomatoes are plentiful and ripe on the vine, this fresh sauce is a staple at my house. The family loves it, and guests rave. You can't go wrong on this one. Thanks UPDATE: Incredibly delicious and simple. Vine ripened tomatoes make the sauce spectacular. A definite crowd pleaser. I have substituted fresh rosemary for the basil. Yummy.
RECIPE SUBMITTED BY
lauralie41
United States