Homemade Spaghetti Sauce with Fresh Tomatoes
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
128 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Homemade Spaghetti Sauce with Fresh Tomatoes
Description
The preparation begins by blanching and peeling ripe tomatoes, then pulsing them to crushed consistency without overprocessing. Onions and mushrooms are sautéed in olive oil until soft and fragrant, with soy sauce and garlic added for savory layers. The tomatoes, along with freshly chopped basil and oregano, brown sugar, salt, and pepper, are combined and simmered for at least an hour to meld the ingredients and concentrate the flavor.
The sauce has a chunky texture, retaining some tomato pieces and mushroom bits for body and chew. The aromatic herbs provide freshness, and the brown sugar tames the tomatoes' natural acidity. This slow simmer results in a deeply flavored sauce ideal for topping pasta, serving as a base for other dishes, or using in casseroles.
Vegetables can be varied or added during the sauté stage to customize the sauce’s heartiness. A longer simmer time improves flavor depth, making this a flexible sauce suitable for various pasta recipes. The recipe suggests using fresh tomatoes in season or canned San Marzano tomatoes as an alternative.
Ingredients
- 12-14 tomato fresh, garden tomatoes work best- appx. 6-8 lbs. You can also use two 28oz. cans of San Marzano tomatoes
- 2 tablespoons olive oil
- 1 large onion chopped
- 8 ounces mushrooms fresh, chopped
- 2 teaspoons soy sauce (see notes above)
- 6 cloves garlic
- 10-12 basil chopped, leaves
- 1 tablespoon oregano finely chopped
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt (or to taste)
- 1 teaspoon black pepper or to taste
Instructions
- 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 sauté 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.
Notes
- Add chopped vegetables when sautéing onions if you prefer a chunkier garden-style sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 1292mg | 54% |
| Potassium | 762mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 2100IU | 42% |
| Vitamin C | 37.3mg | 41% |
| Calcium | 52mg | 5% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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