HOMEMADE SPAGHETTI SAUCE WITH FRESH TOMATOES
Homemade spaghetti sauce is my favorite thing to make with fresh garden tomatoes. This rich, hearty sauce is an instant favorite with anyone who tries it!
Provided by Erica Walker
Categories Dinner Main Course
Time 1h15m
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Place tomatoes a few at a time in the water and remove after 10-15 seconds.
- Immediately place tomatoes in an ice-water bath and remove skins and stems. Cut tomatoes into fourths and place in a food processor or blender.
- Process tomatoes a few times, you want them to be the consistency of crushed tomatoes (don't over process). Set aside.
- Heat oil in a large skillet. Add onions and saute until they become soft and transparent.
- Add mushrooms and cook for about 2-3 minutes. Add soy sauce and garlic and continue to cook until mushrooms become soft.
- Add tomatoes, basil, oregano, brown sugar, salt and pepper.
- Bring to a simmer, stirring occasionally for at least one hour. The longer the better! Ideally 2+ hours.
- Serve over cooked pasta.
Nutrition Facts : Calories 128 kcal, Carbohydrate 19 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Sodium 1292 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
GARDEN FRESH SPAGHETTI SAUCE
Made from fresh San Marzano tomatoes from the garden. This sauce is great when served over hommade pasta.
Provided by kelly
Time 5h
Yield 2 quarts, 6 serving(s)
Number Of Ingredients 9
Steps:
- blanch and peal the tomotoes. I leave the seeds in as they are small in this type of tomato.
- 1/2 and run the tomatoes through a food processor or blender.
- Saute onion and galic in the olive out.
- Add red wine.
- Add tomato sauce from step 2.
- Add oregano, basil, salt and pepper.
- Let simmer. The length of time will depend on how thick you want the sauce.
GARDEN-FRESH SPAGHETTI
This thick pasta sauce with fresh-from-the-garden flavor is chock-full of peppers, mushrooms, carrots and onion. "It makes a big batch, so you'll have plenty to serve over spaghetti with leftovers for other meals," observes Sue Yaeger from Boone, Iowa.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 15 cups sauce.
Number Of Ingredients 19
Steps:
- In a Dutch oven, saute the mushrooms, carrots, celery, onion and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Serve with spaghetti.
Nutrition Facts : Calories 62 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 271mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
SPAGHETTI SAUCE WITH FRESH TOMATOES
Made with fresh tomatoes! Wonderful taste. Serve over spaghetti noodles and add grated Parmesan cheese as desired.
Provided by Susan Bryan Willingham
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h25m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 120 calories, Carbohydrate 13.5 g, Fat 7.3 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 304.3 mg, Sugar 8.8 g
NO MEASURE GARDEN FRESH SPAGHETTI SAUCE
This sauce can be used for pizza sauce or whatever you need it for that is why I did not add any meat to it cuz that will change the flavor u just created. This also freezes well in freezer bags just keep them flat when in freezer. If you have frozen tomatoes u can throw them in to just follow the steps to remove skins. I serve...
Provided by Jamie Franks
Categories Other Sauces
Time 3h30m
Number Of Ingredients 6
Steps:
- 1. First of all get your garden tomatoes washed and cut the stem out of each and fill a stock pot of water and salt. Bring water to boil drop tomatoes in and let boil for a minute . You will see the skin start to peel
- 2. Put tomatoes in strainer to drain out liquid and cool down some Once tomatoes have cooled slightly pull skins off and set aside.. Mean while dumb out water of your stock pot you are using and put some olive oil in it use your own judgement on how much. Now add your garlic and onion and celery and jalapenos (u can opt out of peppers if u don't like warm. cook till softened. While this is slowly cooking take the cooled tomatoes and put in blender to puree
- 3. Once veggies are done add puree sauce to stock pot slowly and now add your seasons. You add to your liking, Now add your tomato paste and stir. Leave lid off for two hours on low but stirring once in awhile.
- 4. After two hours it is time to taste, so you might need more sugar or salt and I added more oregano and salt to mine but add to your liking. Sauce should be nice and red now. Put lid on for another hour but still stir once in awhile.
- 5. I cooked my ground sirloin in a separate skillet with soy sauce only and did not add to sauce. Then I cooked spaghetti noodles and dished them separately onto the plate.
GARDEN FRESH SPAGHETTI
I needed to use up some tomatoes, and I decided to make spaghetti sauce to freeze for those recipes that call for already prepared spaghetti sauce. I chose this recipe because it's meatless, and I left out the parmesan cheese so it was as basic as possible. Recipe from Taste of Home/America's Best Church Supper Recipes and Sue Yaeger of Boone, Iowa.
Provided by AmyZoe
Categories One Dish Meal
Time 1h30m
Yield 15 cups, 15 serving(s)
Number Of Ingredients 19
Steps:
- In a Dutch oven, saute the mushrooms, carrots, celery, onion, peppers, and garlic.
- Add the next 10 ingredients and bring to a boil.
- Reduce heat and cover. Simmer for 1 hour.
- Serve over spaghetti.
Nutrition Facts : Calories 146.5, Fat 6.2, SaturatedFat 1.7, Cholesterol 5.9, Sodium 1017.7, Carbohydrate 19.9, Fiber 4.5, Sugar 11.4, Protein 6.3
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- Heat olive oil in a large sauce pot on medium heat until it starts to shimmer or is heated completely, then add in the green peppers, celery, and onion. Stir occasionally to coat with the oil and cook until soft. I usually cook until the onions are starting to go transparent. Then stir in garlic and heat an additional minute stirring to prevent garlic from burning on the bottom of the pot.
- Pour in the four quarts of tomatoes and stir to combine. Add in Italian seasoning and Sherry and allow to heat through. Reduce heat when spaghetti sauce starts to bubble and splatter. Cook for approximately 2 to 3 hours until sauce is reduced stirring occasionally and keeping an eye on it to make sure it doesn't burn. Adjust heat accordingly.
- If you would like a chunkier spaghetti sauce it's done when it reaches the consistency you are happy with. If you would like a less chunky spaghetti sauce use an immersion blender to blend the sauce to desired consistency.
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