Recipe by Robyn in DFW
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!
Top Review by Amy020
This was good! It took me a while to find a Spaghetti Sauce that A) used fresh tomatoes and B) didn't use tomato sauce. (Long story). This was a great find - a great jumping off point for using my abundance of tomatoes. I added more stuff (garlic AND garlic powder, worcestershire sauce, onions, peppers, etc.) and browned my ground beef with the onions, then built the sauce over top of that. Let it simmer for several hours and viola! A great meatsauce. Thanks for sharing!
- 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
Directions See How It's Made
- At the stove area have your tomatoes on the cookie sheet, with stems cut and removed.
- Have a stock pot filled with boiling water and another stock pot filled with ice water.
- Take the tomatos and quickly but all of them in the boiling water for 1 minute.
- Take out and transfer to the pot of ice water.
- After a dip in ice water for just a minute, take out and transfer back to the cookie sheet.
- Peel away and discard the tomoto skin, the bath makes the tomatoes super easy to peel.
- To deseed, cut the tomato in half horizontally. Lengthwise does not work well for deseeding.
- Cut horizontally and it will create 2 halves that resemble cups, scoop out seed chambers with a spoon or fingers.
- Dice tomato after deseeding.
- Transfer all diced tomatos to a empty stockpot.
- Add all the ingredients and bring to a boil.
- Reduce once brought to a boil and let it cook 4 hours to all day if you can.
- Add medium browned meat if you desire at the end and let simmer for 30 minutes to 1 hour.