1/1 Photo of My Italian Sauce With Fresh Tomatoes
4 hrs 30 mins
Robyn in DFW's Note:
I have been making italian sauce for years. I have used different kinds of tomato products to vary my sauces for family and friends and their taste. I am going to give you the scratch recipe below that my pickest child loves but you can substitude the tomatoes. Doing it from scratch is fun to do with your children and the fresh tomatoes, the taste can't compare. I make mine with the seeds in but you can scoop out. I will include the scoop out but know the seeds in, you get the pulp of the tomato and we love that. If you choose to vary it and not use fresh tomatoes, you can use these variance, depending on if you like it chunky or smooth. For a chunky sauce, use 2 14.5 ounces of diced tomatoes in olive oil and spices with 6 oz can of tomato paste or for smooth use 1 6 oz can of italian paste, 29 oz of puree and 1 8 oz can of tomato sauce and for thick 2 6 oz cans of italian paste with 16 oz of tomato sauce. What I love about the base of the recipe below is that it can be used for not only pasta but can be used as a base for other recipes. I usually turn the sauce the next day into a chili by adding chili seasoining. Very versatile!
My Private Note
Units: US | Metric
- 10 large tomatoes or 30 roma tomatoes, with the stem, the leaves and navel area at the top of the fruit removed
- 6 ounces tomato paste
- 1/8 cup olive oil
- 1/2 cup red wine
- 1 tablespoon italian seasoning
- 1 teaspoon basil seasoning
- 1 teaspoon oregano
- 2 garlic cloves, diced
- 2 bay leaves
- 1/8 teaspoon black pepper
- 1/8 teaspoon salt
- 1/2 teaspoon lemon juice
- 2 ounces parmesan cheese (optional)
- 16 ounces ground sirloin (optional)
- 3 (1/8 ounce) packets sugar, substitude under the name truvia or 1/8 cup brown sugar
- 1At the stove area have your tomatoes on the cookie sheet, with stems cut and removed.
- 2Have a stock pot filled with boiling water and another stock pot filled with ice water.
- 3Take the tomatos and quickly but all of them in the boiling water for 1 minute.
- 4Take out and transfer to the pot of ice water.
- 5After a dip in ice water for just a minute, take out and transfer back to the cookie sheet.
- 6Peel away and discard the tomoto skin, the bath makes the tomatoes super easy to peel.
- 7To deseed, cut the tomato in half horizontally. Lengthwise does not work well for deseeding.
- 8Cut horizontally and it will create 2 halves that resemble cups, scoop out seed chambers with a spoon or fingers.
- 9Dice tomato after deseeding.
- 10Transfer all diced tomatos to a empty stockpot.
- 11Add all the ingredients and bring to a boil.
- 12Reduce once brought to a boil and let it cook 4 hours to all day if you can.
- 13Add medium browned meat if you desire at the end and let simmer for 30 minutes to 1 hour.
Browse Our Top Vegetable Recipes
Nutritional Facts for My Italian Sauce With Fresh Tomatoes
Serving Size: 1 (266 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 83.8
- Calories from Fat 28
- Total Fat 3.1 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 174.2 mg
- Total Carbohydrate 11.4 g
- Dietary Fiber 2.9 g
- Sugars 7.4 g
- Protein 2.4 g
The following items or measurements are not included: