Authentic Italian Spaghetti Sauce
photo by Alexis D.
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 8 large fresh tomatoes, diced into small pieces
- 1⁄2 cup olive oil
- 8 cloves fresh garlic, chopped or minced
- 3⁄4 cup fresh basil, minced
- 1⁄2 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1⁄4 teaspoon crushed red pepper flakes
directions
- To cook sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan.
- Add garlic and cook until tender.
- Add fresh tomatoes and cook until heated through.
- Stir in basil, crushed red pepper, black pepper and salt.
- Serve sauce over cooked spaghetti or other italian pasta and top with parmesan cheese.
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Reviews
-
I've been making this recipe for about a year now and here are the tweaks I've made to it based on how other people I know make authentic italian sauce, but using this recipe as the main "framework": *instead of 8 regular tomatoes I use 12 roma tomatoes *instead of all black pepper I use 1/2 black pepper and the other 1/2 of white pepper *instead of fresh basil I use a tbsp dried basil *instead of fresh garlic 1 1/2 tbsp instant dried garlic *added a pinch of marjoram and a pinch of oregano *no crushed pepper flakes *cook on low 2 hours, stirring every 10 minutes so it doesn't burn. Usually 15-30 minutes on high at the end to thicken it up and get rid of most of the liquid. I find that with these changes the flavors are more intense and have more dimensions although it is still a light tasting sauce, but if you want to feel more authentic as a cook you could stick to all fresh ingredients although the flavor is different somehow when the garlic and basil are fresh. To serve I put it over spagetti noodles or over little circles of bread for bruschetta. I put fresh parmesan on top which I find is very important to the flavor. Mix it in well and then add a little more on top. It comes out very thick and hearty even though there is no meat and even the men in my family love it which is a surprise because they don't like pasta and have to have meat at every meal (not with this dish!). Once I made these changes there are never leftovers and everyone gets seconds or thirds so I have to use a HUGE pot to make enough. This is enough for about 4 servings (calculate 3 tomatoes a person when buying them, more if they will have more than 1 serving)
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This is a staple! I probably serve this 2-3 times a month. If I don't have fresh tomatoes on hand I use 2 cans of diced tomatoes. If no fresh basil is around, I use about a tablespoon dried basil. Mushrooms are great in this sauce, and I like topping it with a little grated Parmesan. I use this sauce with a number of recipes, including Eggplant Parmesan--it's the best. Everybody always raves about it.
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Tweaks
-
I've been making this recipe for about a year now and here are the tweaks I've made to it based on how other people I know make authentic italian sauce, but using this recipe as the main "framework": *instead of 8 regular tomatoes I use 12 roma tomatoes *instead of all black pepper I use 1/2 black pepper and the other 1/2 of white pepper *instead of fresh basil I use a tbsp dried basil *instead of fresh garlic 1 1/2 tbsp instant dried garlic *added a pinch of marjoram and a pinch of oregano *no crushed pepper flakes *cook on low 2 hours, stirring every 10 minutes so it doesn't burn. Usually 15-30 minutes on high at the end to thicken it up and get rid of most of the liquid. I find that with these changes the flavors are more intense and have more dimensions although it is still a light tasting sauce, but if you want to feel more authentic as a cook you could stick to all fresh ingredients although the flavor is different somehow when the garlic and basil are fresh. To serve I put it over spagetti noodles or over little circles of bread for bruschetta. I put fresh parmesan on top which I find is very important to the flavor. Mix it in well and then add a little more on top. It comes out very thick and hearty even though there is no meat and even the men in my family love it which is a surprise because they don't like pasta and have to have meat at every meal (not with this dish!). Once I made these changes there are never leftovers and everyone gets seconds or thirds so I have to use a HUGE pot to make enough. This is enough for about 4 servings (calculate 3 tomatoes a person when buying them, more if they will have more than 1 serving)
RECIPE SUBMITTED BY
Gingerbear
United States
Me and my boyfriend have been together for 11 years now. We live on 40 acres and have 6 dogs and 4 Tennessee Walkers. We both work a lot of hours so there is never enough time in a day to get everything done. I absolutely love the outdoors. I also enjoy lifting weights, reading and playing with all of my beautiful animals. I absolutely love, love and love to cook. I like to cook a variety of things and also like love to bake. I like to just get in the kitchen and experiment with different things. If something does not turn out for me such as pie crust or gravy I will keep trying until I can make it work. Only problem is, when I finally make it work it may not work again the time after that. It is fun though and I do consider myself a pretty good cook for the most part. I also love slow cooker recipes. Those are my most favorite in the winter months.