Does anyone have a recipe for fresh tomatoe spaghetti sauce?

Question

I planted a garden for the first time this year and have alot of tomatoes. I wanted to make spaghetti sauce and freeze it but I can not find a recipe online that uses fresh garden tomatoes. I know I need to cook them on the stove top but I don't know if I need to seed them and what herbs to use. I would appreciate a good Italian speghetti sauce recipe if anyone has one. Thank you.

Answer 1

Fresh Tomato Spaghetti Sauce
Ingredients
About 6 large, or 12 small fresh tomatoes (see preparation directions below)
3 garlic cloves, minced
1/4 cup Olive oil
1/4 cup onion, chopped
5 or 6 whole leaves of fresh basil
1/4 cup grated Parmesan cheese
½ teaspoon dried oregano
salt and pepper, season to taste
Directions for Preparing Tomatoes for Sauce Making
To prepare tomatoes for sauce making, blanch them whole, by placing them into a pot of boiling water for about one minute or just until you see the skin begin to crack. Remove them from the water and when they are cool enough to handle, peel away the skin and discard. Cut the tomatoes in half, horizontally and squeeze out, then discard, seeds. Depending on how smooth you like your sauce you can either chop the tomato meat or puree it in a blender.

Directions for Sauce
In a large sauce pot, over medium heat, brown the garlic in the olive oil until just golden in color. Add the chopped onion, prepared tomatoes, basil, cheese and seasonings. Bring to a quick boil and then reduce heat to low. Simmer for approximately 45 minutes. Serve over one pound cooked spaghetti.

Answer 2

You probably should seed them seeing that you will be using just the tomatoes from the garden. Par boil them to get the skins off and just cook them down. In a skillet I chop celery,green pepper, onion and garlic and slowly cook in olive oil till the onion is clear. Add this to the tomatoes.
Add salt and either basil or oregano. Let it cook awhile and add what you need to taste. At the end I add grated Romano
just to taste. If it tastes too tart add a little sugar to the sauce
stir well and taste again. You can also cook it with a peeled potato raw which will help thicken it and help with the acid from the tomatoes.
Good luck.

Answer 3

try this one..

Fresh Tomato Spaghetti Sauce

4 lbs fresh tomatoes, chopped & peeled
2 medium onions, chopped
4 cloves garlic, chopped
1/4 cup fresh basil, chopped
1/4 cup olive oil
1 teaspoon salt
4 sprigs parsley
1 tablespoon sugar
grated parmesan cheese

To cook pasta sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan.
Add onion, basil, garlic 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.
Serve over cooked spaghetti or other Italian pasta and top with Parmesan cheese.


Italian Spaghetti Sauce

1 lb Italian sausage
1 onion, diced
2 garlic cloves, minced
28 ounces diced tomatoes, undrained
6 ounces tomato paste
8 ounces tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes

Brown Italian sausage, onion and garlic; drain.
Add remaining ingredients and bring to boil.
Reduce heat and let simmer for 1 hour; serve over you favorite pasta.

Answer 4

hi!!! mmmmm........I also love spaghettiiii!!!
Here are some recipies:

INGREDIENTS:
1 to 1 1/2 pounds ripe tomatoes, about 3 large tomatoes
2 garlic cloves, peeled and minced
3 tablespoons olive oil
1/4 cup chopped fresh basil
1/2 teaspoon salt, or to taste
black pepper, to taste
1 pound spaghetti
freshly grated Parmesan cheese for serving

PREPARATION:
If desired, peel tomatoes; remove seeds, straining juice into a bowl. Save the juice and discard seeds. In a food processor, combine garlic, tomatoes with juice, 3 tablespoons olive oil, and basil. Pulse quickly to chop roughly. Pulse more for a smoother sauce, if desired. Transfer to a bowl, add salt and pepper and let stand to marinate for about 20 minutes.
Cook pasta until just tender, drain and toss hot with the marinated tomato sauce. If hotter spaghetti is desired, heat the sauce just until hot on stovetop or in microwave. Serve immediately with Parmesan cheese.
Serves 4 to 6.

Heres another one:

INGREDIENTS:
1 to 1 1/2 pounds ripe tomatoes, about 3 large tomatoes
2 garlic cloves, peeled and minced
3 tablespoons olive oil
1/4 cup chopped fresh basil
1/2 teaspoon salt, or to taste
black pepper, to taste
1 pound spaghetti
freshly grated Parmesan cheese for serving

PREPARATION:
If desired, peel tomatoes; remove seeds, straining juice into a bowl. Save the juice and discard seeds. In a food processor, combine garlic, tomatoes with juice, 3 tablespoons olive oil, and basil. Pulse quickly to chop roughly. Pulse more for a smoother sauce, if desired. Transfer to a bowl, add salt and pepper and let stand to marinate for about 20 minutes.
Cook pasta until just tender, drain and toss hot with the marinated tomato sauce. If hotter spaghetti is desired, heat the sauce just until hot on stovetop or in microwave. Serve immediately with Parmesan cheese.
Serves 4 to 6

And another one:

Fill a large (3 to 4 quart) pan with diced fresh tomatoes. Boil over medium heat for 1 1/2 to 2 hours. Add:
Several cloves, diced fresh garlic
Large pinch of fresh dried oregano
Large pinch of fresh dried marjoram (use less spice of commercially bought)
1/2 c. red wine
Salt and pepper to taste

MEATBALLS:

1 1/2 lbs. chopped meat
2 to 3 eggs
Grated cheese, Romano or Parmesan /8 c. (fresh is better)
Italian seasoned bread crumbs (1/8 c. up to 1/4 cup)
2 fresh cloves garlic
1/2 fresh onion, diced
1 sm. pinch fresh dried oregano
1 sm. pinch fresh dried marjoram
Salt and pepper to taste

Mix all ingredients together by hand. Roll into balls slightly larger than golf balls. Fry in large frying pan over medium high heat (frying pan should have thin layer of olive oil). Turn meat balls occasionally so entire surface is crusty. Remove from pan.

And finally the last one i know!!:

Ingredients:
6 med. tomatoes (2 lb.), peeled & chopped
1 med. green onion, minced
3 tbsp. minced parsley
2 tsp. red wine vinegar
1 tsp. salt
1/2 tsp. sugar
1 1/2 tsp. fresh basil, minced or 1/2 tsp. dried basil
1/8 tsp. pepper
1/4 c. olive oil
2 med. garlic, cloves, sliced
1 (8 oz.) pkg. spaghetti or linguini


About 3 hours or longer before serving: Mix first 8 ingredients. In 1 quart saucepan over medium heat, in hot olive oil, cook garlic until golden; discard garlic. Pour hot oil over tomato mixture; mix well. Cover and let stand 2 or more hours to blend flavors.
About 30 minutes before serving: In 6 quart saucepan prepare spaghetti as label directs. Drain; return to saucepan; add tomato sauce. Heat mixture just until tomato sauce is hot. Makes 6 accompaniment servings. 260 calories per serving.

HOPE I HELPED!!!!!!!!! GOOD LUCK!!!!:)