Made with fresh tomatoes! Wonderful taste. Serve over spaghetti noodles and add grated Parmesan cheese as desired.

Spaghetti Sauce with Fresh Tomatoes

olive oil

onion, chopped

garlic powder

tomatoes,

white sugar

basil

parsley

salt

Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, sugar, basil, parsley, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.


So simple and basic that I have this recipe memorized.  Best with home grown tomatoes!  I use about 12.  To peel tomatoes, be sure to view the allrecipes video "How to Peel, Seed, and Dice Tomatoes".  VARIATIONS:  for a smoother/thicker sauce add half-stick butter.  for a different flavor add 1/4 cup red cooking wine and/or meat.  for a more Italian aroma add 1 tbsp fresh oregano.  for more "kick" add 1 tbsp of red pepper flakes.

This is so easy and good. Making up a huge batch to freeze as we speak. We use Roma tomatoes from the garden. Only modifications are fresh garlic vs garlic powder and onion powder instead of chopped onions for the kiddo. When I make this for dinner, I put the dry spaghetti noodles in the sauce to cook them-  it thickens the sauce a bit and the noodles somehow taste better and have a better texture...! If we want meat, I brown large Italian sausages and then throw them in with the sauce and noodles. Truly a one pot dinner.

08.20.16 ~ A nice sauce to have on hand. I bought a bushel of tomatoes, and used part of them to make this sauce. I tripled the recipe so I would have extra to freeze. At the end of the simmer time, I used my immersion blender and chopped everything a little finer, and simmered for one more hour. The results were a nice thicker sauce that worked great on spaghetti and as a pizza sauce. I froze three quart bags to have this winter.

Great easy recipe. I actually did not peel the tomatoes as I was lazy that day and it still turned out great. We also added  sausage and served it over spiralized raw zucchini...delicious!

I made this yesterday, it seems to be missing something.. I thought it to be a little bland tasting....

Except for adding some red wine to the sauce, I followed the recipe exactly. The sauce itself was fantastic, and I'll use this sauce anytime I need a fresh tomato sauce. In this case, though, once I added some meat to the sauce (for lasagna), quite frankly it went really bland. It didn't stand up to the meat at all. So I don't think this is an ideal sauce for meatballs, etc., but just over a bed of pasta, it was amazing.

I would have given 5 stars but I always feel weird doing that if I've made changes. My changes weren't for any good reason i.e. I didn't think things needed to be changed per se. Anyway I used 12 tomatoes (1 or 2 were pretty small) I used 2 tablespoons grated carrot instead of sugar 2 cloves of garlic instead of powder I added 2 tablespoons Rose wine (it's what I had and I like to add wine) I used chopped fresh parsley and basil and this hot pepper flake called Red Neck Pepper - the Italian blend - to taste. I attempted to follow the recommendation of one person to use immersion blender after an hour or so and then reduce for 1-2 more hours to make thicker sauce but then I decided to make Pioneer Woman's Meatballs and that meant more time simmering anyway while I made those. I ended up having to add back in liquid to cover the meatballs and allow for 30 more minutes simmering time to cook the meatballs - 1 cup water 1 tsp Better than Bouillon. I prob used 1/2 of that liquid but again that was eye-balling it. So was this fantastic because of the meatballs? I don't know but I sure as heck will be using it again when I have fresh tomatoes.

This recipe turned out great. I made a couple substitutions which worked out well. Substituted fresh garlic instead of powder, Italian seasoning instead of the individual herbs, added tomato paste, increased onions to 2, and added a couple dashes of fish sauce for a nice savory flavor. Sautéed some Italian sausage with mushrooms and onions, poured this over, and served it with spaghetti. My family gobbled it right up!

Great flavor, but next time I'll use just s bit less sugar. I also used basil paste instead of dried basil, but did use dried oregano. I used baby Roma tomatoes and did not skin them before cooking. After cooking for about an hour, I used a hand-held immersion blender to mix it all together. Couldn't tell there were any skins whatsoever!! We will most definitely make this again!

spaghetti sauce with fresh tomatoes

Prep Time: 15 minutes

Cook Time: 1 hours, 10 minutes

Total: 1 hours, 25 minutes

Servings: 1

Cost: $43.22 /serving

Author : Susan Bryan Willingham

Ingredients

Instructions

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