My Italian Sauce With Fresh Tomatoes
photo by Robyn in DFW
- Ready In:
- 4hrs 30mins
- Ingredients:
- 15
- Serves:
-
10
ingredients
- 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 (1/16 ounce) packets sugar, substitude under the name truvia or 1/8 cup brown sugar
directions
- 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.
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Reviews
-
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!
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<p>I live near Dallas, Texas with my husband and 2 children. I am a very busy at home mother who actually feels more on the go than at home. <br /><br />I love all sorts of cook books however I have gotten more use out of the Better Homes and Gardens Cookbook than any other. I also love my Dallas Museum of Art's Cookbook which I got about 9 years ago. The food and presentations in that book are fabulous! <br /><br />My passions include making a warm, loving and nurturing enviroment for my family, going to church, friendships, gardening, designing indoor and outdoor spaces, cooking, listening to music, watching ballet, DWTS and dancing for exercise and above all things, Christ. <br /><br />My pet peeve is people who tell you they don't mean to be rude. <br />With comments like that, they are meaning to tell you something rude and offending. Other than that I can't think of any other pet peeves.</p>
<p>In all, my family, they are true gifts from above. I truly count my lucky stars for having such pleasant, thoughtful, generous and kind hearted children and a fantastic, gentle, honest husband who I have been married to since June 30, 1990.</p>