Spaghetti Sauce using fresh tomatoes

[Bobbette]

I have been searching for a out of this world, homeade, spaghetti sauce recipe using fresh tomatoes. I want to make a big batch to freeze or can for the winter. Anyone have any suggestions?

Bobbette
bobbettej@yahoo.com

[kph]

is there a specific kind youre wanting with ingredients. I have so many..lol..
kph

[melody1]

when using fresh tomatoes for spaghetti sauce cook tomatoes down and then get a 29oz can of tomato puree and a 16oz can of tomato paste aand let simmer until it thickens.add the spices like basil and garlic powder, also use some olive oil also. good luck hope this works for you. melody1

[driver625]

When I make fresh tomato pasta sauce it's at the end of the home grown tomato season because they have the most flavor, but any fresh tomatoes will do. I make the fresh tomato sauce the same way as all my pasta sauce, only after starting the sauce with cooking tomato paste in olive oil and garlic for a few minutes, adding 2 cans of water per can of tomato paste I peel and seed the fresh tomatoes and add them instead of using canned tomatoes and tomato puree.

[labradors]

Here's the recipe my mom has used for years, and I have picked up, as well

3 1/2 Lbs Fresh Roma (plum) tomatoes
6 Oz Tomato paste
1 Medium Onion, chopped
3 Tbsp Olive oil
3/4 Cup Burgundy
2 Tsp Oregano
2 Tsp Basil
2 Bay leaves
8 Cloves Garlic, crushed
1/4 Tsp Fennel seeds

Slice the stem ends off the tomatoes, and discard. Put the tomatoes into a pot of boiling water. Boil until the skins are loose enough to remove. Remove the tomato skins (this is best done with tongs, since the tomatoes will be hot, and the tongs make it easy, anyway), and discard the skins.

In a large pot, sauté onions in olive oil on low temperature until tender. Add peeled tomatoes and tomato paste. Stir in all other spices. Bring to a bubbly simmer, lower heat, cover and cook 1/2 hour or longer.

[cheedo1@hotmail.com]

The itallians would be proud of your mom and you Labradors, that sounds awesome,If your looking for real itallian cooking find the cook book cooking with lidia.bastionich.her recipes ar fabulous,and real simple and flavor full. everything from scratch,none of this canned buisness, except for a few things of course...

remember,STRESSED spelt backwards is "DESSERTS"
happy cooking
Ron

[jocym]

To make spaghetti sauce from fresh tomatoes, first cook them for about a half hour. Then put them through a foley food mill to remove all the seeds and skins. for each quart of sieved tomatoes add a can of tomato paste and 2 cans of water. season with crushed fresh garlic, about 2 tablespoons sugar per quart, Italian seasoning, dried basil, salt and pepper. If you make it without meat or meatballs, always add about a quartere cup of olive oil. You can add dried fennel to make it taste like Italian sausage, or add browned sausage. We usually make meatballs, and sometimes add some pork ribs for flavor. If you do that, do not add the olive oil as the pork, meatballs, or sausage, or all three will sureley add enough fat for flavor. Always brown any meat that goes into the sauce. I cook it for about 2 hours on low heat. Good luck! Sorry there are no set amounts of some ingredients. We always do this by approximate amounts.

[Cassie-Jane]

Here is the one I use- It has been in the family for 5 Generations!

• 2 cups chopped fresh tomatoes (3 medium)
  2 ounces feta cheese, crumbled
  1/2 cup finely chopped red onion
  1/4 cup chopped fresh basil
  1 tablespoon olive oil
  2 large garlic cloves, pressed
  1 tablespoon chopped fresh oregano
• 12 ounces 3/4-inch pasta shells, freshly cooked

Combine first 7 ingredients in large bowl. Immediately add freshly cooked pasta. Toss well. Season generously with pepper and serve immediately.

[CM]

You can use fresh tomatoes in sauce in a number of ways, depending upon how many you have to use. If you only have a few, you can just chop them up and stew them (remove the skins and seeds if you like). If you have more, you can dunk them in hot water for a minute, then remove the skins, green cores and scoop out the seeds, or use a food mill or tomato squeezer if you want a nice, seedless puree and want to skip the step of removing the skins. A tomato squeezer is the tool of choice if you have a large batch (much easier and faster than a food mill). Once you have your puree or whole seeded tomatoes, just use them as you would any canned tomatoes.

Saute onions, garlic, peppers, etc, in olive oill. Add lots of fresh basil and a little oregano, sometimes a pinch of rosemary and/or thyme, sometimes a pinch of lemon peel and other fresh herbs and a bay leaf or two, green onions, zucchini, artichokes or whatever you have that is in season. Brown any meat being used, pork or beef ribs, chops or sausages, meatballs or whatever you like. Occasionally, if I have one around, I'll toss in a rind or a chunk of parmesan cheese or a pepperoni, soppressato end or a prosciutto bone, skin or ham hock.

I let it simmer for 30 to 40 minutes (or longer, depending on what's in there), then add some fresh sauce during the last few minutes for an extra layer of flavor (sometimes add more onions and garlic, too). Taste and adjust salt and pepper. Add wine vinegar or a little good quality wine or a few drops of balsamic vinegar about 15 minutes before it's done, and if the meat was lean, a bit of olive oil. Sometimes if the tomatoes weren't too sweet, I'll toss is a carrot at the start. Wine helps sweeten the sauce, too, but no sugar. If the sauce gets too thick as it simmers, I thin it with water, wine or some stock if I have it.

[gaileybird]

I just copied your recipe for future use. Sounds really good. You could try cooking a pork roast in your sauce. It adds such depth to the sauce and one of my favorites. Can't wait to try your recipe. gaileybird