Anyone know a really simple & easy recipe for spaghetti sauce? I have 1 can of Hunt's Whole tomatoes, fresh...

Question

Here's what I have on hand:
1 can Hunt's Whole Tomatoes
lots of fresh tomatoes
onions (fresh and powder)
garlic (fresh and powder)
dried marjoram
dried bay leaves
fresh parsley
fresh cilantro
Ms. Dash Original Blend it contains these ingredients - onion, black pepper, parsley, celery seed, basil, bay, marjoram, oregano, savory thyme, cayenne pepper, coriander, cumin, mustard, rosemary, garlic, carrot, orange peel, tomato, lemon juice powder, citric acid, and oil of lemon
I DON'T HAVE TOMATO PASTE OR TOMATO SAUCE - all recipes I've searched online call for one or both of those. :(

Answer 1

You could put the whole tomatoes in the blender and puree them to make them thicker like a sauce.
Chop up an onion and saute with ground beef (if you have it).
When done, drain and add to pureed tomatoes.
Season with Garlic powder, 1 bay leaf, salt and pepper.
This will make a tasty sauce that you can serve with any type of noodles.

Do not use the marjoram, cilantro, parsley, and/or Mrs. Dash....the flavors do not pair well in spaghetti sauce.

Answer 2

You don't have to have the sauce or paste, to do a nice tomato sauce..they are just more concentrated, which lends a longer-cooked-flavor to your sauce. So your best bet is to start this & let simmer for a few hours, or start and then transfer to a crockpot for the day.

Depends on how much sauce you want to make, But with what you've listed...

Heat 1 tbsp oil (or butter) and add 2 cloves chopped garlic and one onion chopped. Cook on med. heat till softened, about 4-5 minutes.
Add your can of tomatoes, but as you add them, squish and crush them in your hand. Add all the juice from tomatoes.
Add 2 cans of water.
Add 7-8 fresh tomatoes, that have been seeded and chopped.
Throw in 1 bay leaf, a tsp of Mrs Dash, and a tsp of salt.
Let simmer for 3 hours or more, uncovered. If liquid starts to get low, add a little more water.
(or place in crockpot and simmer for 6-8 hours)
Add some freshly chopped parsley at the end.

Tomato sauce that is slow simmered for a long period of time, does not really need a lot of spices..What .I usually look for in my fresh sauce, is for the tomatoes to start breaking down and for the color to start to turn brownish red, instead of bright red.

I hope this helps!!

Answer 3

I think my uncle's marinara recipe will save your day!

Neapolitan Marinara Sauce
(Makes 2 cups)

1 cans of whole tomatoes (reserving the sauce)
1 small clove garlic, minced
1 Italian pepperocini, sliced
2 tbsp. virgin olive oil
1 tbsp. chopped fresh parsley
Salt and pepper to taste

Note: all herbs can be bent a little to your taste. The amounts above are merely suggestions.

Heat the olive oil in either a small skillet or shallow saucepan on medium heat. Add the chopped garlic and peppers and sauté them until they are browned. Reduce heat to low or medium-low. Remove the garlic and peppers from the pan, leaving the oil in the pan only. Discard the browned items – they’ve done their job.

Carefully add the whole tomatoes and watch out for any spattering. Crush them in the oil and stir gently until the sauce takes on a chunky consistency. If the sauce is too thick, add some of the reserved sauce from the whole tomatoes.

Add the parsley and simmer for 10-15 minutes, stirring occasionally. Taste occasionally and add whatever else you think might be needed – oregano, basil, ground pepper etc.

Enjoy on fusili, rigatoni, angel-hair or vermicelli pastas. This sauce also keeps well in the fridge overnight – it improves the flavor and only needs reheating for 5 minutes.

Answer 4

Try foodtv.com . Recently Alton Brown on Good Eats did a show on making a sauce from fresh tomatoes that looked really good. It called for seasoning and roasting the tomatoes in the oven and then mashing them.