Fresh Tomato Pasta Sauce Recipes

PASTA WITH FRESH TOMATO SAUCE

Steps:

• Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
• Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.

SPAGHETTI SAUCE WITH FRESH TOMATOES

Steps:

• 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.

PASTA WITH FRESH TOMATO SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook 10 minutes, until al dente, and drain.
• In a large bowl, toss the cooked pasta with the tomatoes, Italian dressing, basil, red onion, and Parmesan cheese.

FRESH TOMATO SAUCE

Steps:

• In a large saucepan, heat oil over medium heat; add tomatoes, onions, green bell peppers, garlic, white wine and salt and pepper to taste.
• Mix ingredients well; cover and simmer for 30 minutes. Serve.

FRESH TOMATO PASTA SAUCE

Steps:

• Heat the oil in a large saucepan, cook the onion and garlic together, stiriing until the onion is soft. Add the tomatoes, salt and wine and simmer uncovered for about 15 minutes or until the tomatoes are soft.
• Add the remaining ingredients, simmer uncovered for 10 minutes or until thickened. Remove bay leaves from sauce.
• When cooled refrigerate for up to 3 days.
• Use sauce as desired.

SPAGHETTI WITH FRESH TOMATO SAUCE

Steps:

• In a 6-qt. stockpot, heat oil over medium heat; saute onion until tender, 4-6 minutes. Stir in tomatoes, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes. Meanwhile, cook spaghetti according to package directions; drain., Stir 1/4 cup basil and, if desired, sugar into sauce. Serve over spaghetti. Top with cheese and additional basil. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

QUICK FRESH TOMATO SAUCE

Steps:

• Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.
• Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.
• Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.

FRESH TOMATO SPAGHETTI SAUCE

Steps:

• To cook pasta sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan.
• Add onion, basil, garlic oregano and salt.
• Saute until onion is tender, approximately 5 minutes.
• Add tomato, parsley and sugar; heat to a boil; reduce heat and simmer, uncovered for about 2 hours, stirring often or until sauce has thickened.
• Remove parsley.
• Brown meat add to sauce.
• If needed add tomato sauce for consistency
• Serve over cooked spaghetti or other Italian pasta and top with Parmesan cheese.