Mikes Fresh Tomato Pasta Sauce Recipes

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FRESH TOMATO PASTA SAUCE



Fresh Tomato Pasta Sauce image

This is a wonderful sauce to make with fresh home grown tomatoes. I freeze this after its made for use as a quick and easy pasta meal. This sauce even tastes better the next day! It is the perfect way to use an abundance of tomotoes!

Provided by Tisme

Categories     Sauces

Time 1h

Yield 7 cups

Number Of Ingredients 13

2 tablespoons olive oil
1 brown onion (large)
2 garlic cloves, crushed
2 kg medium tomatoes, peeled and chopped
1 teaspoon salt
1/2 cup dry red wine
2 teaspoons brown sugar
2 tablespoons tomato paste
2 tablespoons fresh basil leaves, finely chopped
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh oregano, finely chopped
1/2 teaspoon cracked black peppercorns
2 bay leaves

Steps:

  • Heat the oil in a large saucepan, cook the onion and garlic together, stiriing until the onion is soft. Add the tomatoes, salt and wine and simmer uncovered for about 15 minutes or until the tomatoes are soft.
  • Add the remaining ingredients, simmer uncovered for 10 minutes or until thickened. Remove bay leaves from sauce.
  • When cooled refrigerate for up to 3 days.
  • Use sauce as desired.

PASTA WITH FRESH TOMATO SAUCE



Pasta with Fresh Tomato Sauce image

Capture the pure taste of summer with this pasta. The secret: using raw, fresh tomatoes that have never seen the inside of a refrigerator for the tomato sauce. Recipe copyright 2012 by Eugenia Bone.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 8

2 1/4 pounds unrefrigerated ripe tomatoes (preferably plum)
1/4 cup fresh basil leaves
1 tablespoon flat-leaf parsley
1 tablespoon chopped garlic (from 2 garlic cloves), plus more if desired
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
1 pound spaghetti or spaghettini
Grated Parmesan cheese, for serving (optional)

Steps:

  • Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
  • Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.

SPAGHETTI SAUCE WITH FRESH TOMATOES



Spaghetti Sauce with Fresh Tomatoes image

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

¼ cup olive oil
1 onion, chopped
½ teaspoon garlic powder
4 pounds fresh tomatoes, peeled and chopped
1 tablespoon white sugar
1 tablespoon dried basil
1 tablespoon dried parsley
1 teaspoon salt

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

MIKE'S FRESH TOMATO PASTA SAUCE



Mike's Fresh Tomato Pasta Sauce image

Trial and error with several different pasta sauce recipes led to this combination of ingredients which has become a family favorite. *May substitute red wine for white.

Provided by Rhondapalooza

Categories     Sauces

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

4 lbs tomatoes, skinned seeded, and diced
2 shallots, diced
2 jalapenos, seeded and diced
4 banana peppers, seeded and diced
3 tablespoons garlic
2 tablespoons basil
2 tablespoons parsley
2 tablespoons oregano
3 bay leaves
1 tablespoon sugar
1 tablespoon salt
1 tablespoon pepper
1/3 cup olive oil
1 (12 ounce) can tomato paste
1/2 cup white wine

Steps:

  • Heat oil.
  • Saute shallots, peppers, and garlic.
  • Add tomatoes and wine, then basil, oregano, and parsley.
  • Add sugar, salt, and pepper.
  • Add tomato paste.
  • Bring to a low boil.
  • Add bay leaves (be sure to remove the leaves before serving).
  • Simmer 30 minutes.

Nutrition Facts : Calories 192.7, Fat 9.9, SaturatedFat 1.4, Sodium 1228, Carbohydrate 23.1, Fiber 6, Sugar 13.5, Protein 4.8

SPAGHETTI WITH FRESH TOMATO SAUCE



Spaghetti with Fresh Tomato Sauce image

When my mom made this spaghetti sauce, the house would smell so good that I'd open the windows to torture the neighbors. It even tastes wonderful the next day, when the flavors have really melded. -Vera Schulze, Holbrook, New York

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons olive oil
1 large onion, finely chopped
2 pounds plum tomatoes, chopped (about 5 cups)
1 teaspoon salt
1/4 teaspoon pepper
8 ounces uncooked spaghetti
1/4 cup thinly sliced fresh basil
1 teaspoon sugar, optional
Grated Romano cheese
Additional basil

Steps:

  • In a 6-qt. stockpot, heat oil over medium heat; saute onion until tender, 4-6 minutes. Stir in tomatoes, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes. Meanwhile, cook spaghetti according to package directions; drain., Stir 1/4 cup basil and, if desired, sugar into sauce. Serve over spaghetti. Top with cheese and additional basil. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 327 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 607mg sodium, Carbohydrate 55g carbohydrate (9g sugars, Fiber 5g fiber), Protein 10g protein.

NO-COOK FRESH TOMATO SAUCE



No-Cook Fresh Tomato Sauce image

Try this sauce at times when you have a box of pasta or a store-bought pizza shell and need a sure-fire topping. Dinner is served. -Julianne Schnuck, Taste of Home Designer

Provided by Taste of Home

Time 15m

Yield about 3-1/2 cups.

Number Of Ingredients 7

1-1/2 pounds assorted fresh tomatoes, coarsely chopped (about 4-1/2 cups)
1/3 cup minced fresh basil
1 tablespoon olive oil
2 garlic cloves, coarsely chopped
Salt and pepper to taste
Hot cooked angel hair pasta or spaghetti
Grated Parmesan cheese

Steps:

  • Place tomatoes in a large bowl; stir in basil, oil and garlic. Season with salt and pepper to taste. Let stand at room temperature until juices are released from tomatoes, 30-60 minutes, stirring occasionally., Serve with hot pasta. Sprinkle with cheese.

Nutrition Facts : Calories 64 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

FRESH TOMATO SAUCE FOR FETTUCCINE



Fresh Tomato Sauce For Fettuccine image

Provided by Marian Burros

Categories     dinner, easy, lunch, quick, weekday, pastas, main course

Time 18m

Yield 4 servings

Number Of Ingredients 10

4 quarts water
4 cloves garlic
2/3 cup tightly packed fresh basil leaves
2 tablespoons fresh oregano
1/4 cup chopped fresh parsley
1 tablespoon olive oil
2 1/2 pounds fully ripe tomatoes
1 1/2 pounds fresh fettucine
4 ounces Parmigiano Reggiano
Freshly ground black pepper to taste

Steps:

  • Bring water to boil for fettucine.
  • Peel garlic and with food processor running, put garlic through feed tube to mince. Turn off processor and add basil, oregano, parsley and oil. Wash, dry and trim tomatoes; cut into large chunks and add to processor. Process until tomatoes are coarsely chopped.
  • Cook the fettucine according to package directions.
  • Grate the cheese and stir into tomato mixture. Season with pepper.
  • Drain fettucine and spoon into serving bowls. Top immediately with uncooked tomato sauce and serve immediately with good country bread.

FRESH TOMATO SAUCE



Fresh Tomato Sauce image

Serve this fresh tomato sauce over cooked pasta; top with freshly grated Parmesan.

Provided by Martha Stewart

Number Of Ingredients 10

3 1/2 pounds plum tomatoes, peeled, seeded, and coarsely chopped (about 4 cups)
1 teaspoon salt, plus more to taste
3 tablespoons olive oil
3 cloves garlic, finely chopped
Red-pepper flakes (optional)
1 onion, finely chopped
1 cup fresh basil leaves, loosely packed
Freshly ground pepper
Pinch of sugar
1/2 cup flat-leaf parsley, coarsely chopped

Steps:

  • Place tomatoes in a colander and sprinkle with 1 teaspoon salt. Let liquid drain into sink for about 30 minutes.
  • Heat oil in a 12-inch frying pan. Add garlic and red-pepper flakes, if desired, and cook until garlic begins to color. Add onion and cook over low heat until very soft but not brown, about 10 minutes.
  • Add tomatoes and basil. Add salt, pepper, and sugar. Turn heat to medium high and cook 5 to 10 minutes, until thick (sauce should bubble briskly). Stir in parsley and adjust seasonings.

PASTA WITH FRESH TOMATO SAUCE



Pasta With Fresh Tomato Sauce image

I have been cooking a version of this dish practically since I first encountered it in a "60-Minute Gourmet" column, the brainchild of the late Pierre Franey, in January 1986. Why Pierre published the recipe in mid-winter is a mystery. To make the sauce my way you chop tomatoes; you put them in fat, whether that's olive oil, butter or, I suppose, rendered bacon fat; you cook them until they've broken down a bit and given up their liquid; and you dress pasta with the resulting sauce. (Pierre peeled the tomatoes first, because that was his style. He was a chef!) With good tomatoes, you can make this sauce in its most basic form - with no more than tomato, oil and salt - and it will be terrific. But you can jazz it up in a variety of ways; butter in place of oil changes its character noticeably. Parmesan is an obvious and welcome addition. Cooking a bit of chopped onion or minced garlic in the butter or oil - with or without rosemary, tarragon or thyme - before adding the tomatoes adds depth. Chopped basil at the end ... well, to me this is practically essential.

Provided by Mark Bittman

Categories     dinner, easy, quick, pastas, appetizer, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

Salt
3 to 5 tablespoons butter or olive oil
1 1/2 pounds tomatoes, roughly chopped
1 pound linguine or other long pasta
1/2 cup shredded fresh basil leaves, if desired
Freshly grated Parmesan, if desired

Steps:

  • Bring a large pot of water to a boil and salt it. Put the butter or oil in a large skillet over medium heat; when the oil is hot or the butter's foam subsides, add the tomatoes.
  • Cook, stirring occasionally, until the tomatoes break up, about 10 minutes, adding salt and freshly ground black pepper to taste. Meanwhile, cook the pasta until done; drain.
  • Toss together pasta and sauce, along with basil and Parmesan, if you like. Taste and adjust the seasoning and serve.

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