Fresh Tomato Pasta Sauce Food

PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
• Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
• Toss pasta with tomato sauce and basil. Top with Parmesan.

SPAGHETTI WITH FRESH TOMATO SAUCE

Steps:

• Core and coarsely chop two-thirds of the tomatoes. Halve the remaining tomatoes down the middle and discard the tough top part where the tomatoes met the stem, if it exists. Rub the cut sides of the tomatoes against the large holes of a box grater set in a large bowl. Leave the tomato pulp in the bowl and discard the skin.
• Add the chopped tomatoes, olive oil, lemon juice, salt, sugar, several twists of freshly ground black pepper and the pressed garlic to the bowl. Mix well. Let the mixture marinate while you cook the pasta.
• Bring a large pot of salted water to boil and then cook the pasta just until al dente, according to package directions. Reserve about a cup of the pasta cooking water before draining the pasta.
• Drain the pasta, then immediately return it to the pot. Pour in all of the tomato sauce and a small splash (about 1/4 cup) of the pasta cooking water. Cook over medium-low heat for about 1 to 2 minutes, tossing often (gentle now!), just long enough for the tomatoes to soften a bit and for the starchy tomato water to coat the pasta.
• Remove from heat and toss with (optional) Parmesan and (mandatory) basil. Serve immediately.

AUTHENTIC (QUICK) ITALIAN TOMATO SAUCE FOR PASTA

Steps:

• Pour the oil into a large saute pan (not a deep pot) over medium high heat. Crush the garlic and add it to the oil (if you want a spicy sauce, you can add some hot pepper, fresh or flakes, at this point). Saute the garlic until it just starts to brown, then add the parsley.
• Turn the heat up to high. Now add the tomatoes, and quickly cover with the lid for about 30 seconds, until the squirting subsides. Stir with a wooden spoon and lower the heat a little. It is important that this sauce is cooked at a fast simmer, as it is cooked briefly.
• Add the salt and continue to simmer at a fast pace, and stir often.
• The sauce will thicken quickly, so do not overcook it, and have it become too thick; about 5 to 7 minutes should be sufficient.
• Taste the sauce, if it doesn't taste delicious, it probably just needs a little more salt. Turn off the heat and add the fresh basil (I tear mine into pieces). Also, unless absolutely necessary, do not wash your basil. Wipe it with a damp paper towel instead, so the water doesn't ruin the flavor and aroma.
• Add sauce to the drained pasta (save some pasta water to add back into the pasta in case it's too dry), and enjoy immediately with some freshly grated authentic Parmigiano Reggiano cheese and/or pepper.
• Also, if you've been plating pasta in a bowl, then topping it with sauce, this is American-style. If you want to serve it the way they do in Italy, mix the sauce in and then plate it.

PASTA WITH FRESH TOMATO SAUCE

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.

THE BEST FRESH TOMATO SAUCE

Steps:

• Sauté onions & garlic: Heat your sauce pot with oil, then saute diced onions and minced garlic until soft (about 3-5 minutes). Remove from burner and set aside.
• Boil tomatoes: Then bring a large pot of water to a boil for blanching. In shifts, drop tomatoes into water while boiling until they begin to wrinkle and peel (about 2-3 minutes). Use a slotted spoon to remove tomatoes and place on sheet pan to cool.
• Peel cooled tomatoes: Use hands to peel the skin from tomatoes. Use a pairing knife to carefully remove the hard tomato core. Roughly chop up tomatoes and add to pot with the onions and garlic.
• Simmer: Add tomato paste and pinch of salt, let tomatoes simmer on LOW for up to 2 hours - stir often.
• Season with herbs: When sauce is finished, season with salt to taste, add a dash of black pepper, and stir in chopped fresh basil. Enjoy! See notes for storing tips.

SPAGHETTI WITH FRESH TOMATO SAUCE

Steps:

• Set a big pot of salted pasta water to boil on high to cook pasta. Cook pasta according to directions on the package.
• Make the Fresh Tomato sauce. In a large skillet heat olive oil over medium-high heat. Add chopped onions, saute 3-4 minutes, until tender. Turn heat to medium. Add the rough chopped garlic. Saute a few minutes until garlic is fragrant and golden. Add the chopped tomatoes and all their juices and seeds. Turn heat up to medium-high.
• Add vermouth or wine, cook this off then bring to a simmer and simmer 5 minutes until tomatoes begin to break down and wine cooks off a bit.
• Stir in salt and pepper.
• Turn heat to low, simmer on low, covered, until pasta is cooked is ready to add.
• When pasta is cooked to al dente, drain and add it to the fresh tomato sauce, continuing to cook pasta on low for a few minutes in the sauce. Stir in the basil leaves.
• Divide among bowls and top with fresh grated Pecorino cheese and top with fresh basil ribbons.

FRESH TOMATO, BASIL, AND GARLIC SAUCE OVER ANGEL HAIR PASTA

Steps:

• Bring a large pot of water to a boil and prepare an ice water bath. Cut a small "x" on the bottom of each tomato. In batches, place the tomatoes in the boiling water and blanch them for about 30 seconds to 1 minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath. Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop the peeled and seeded tomatoes. Set aside. (You can also use whole peeled canned tomatoes. Simply drain them, seed, and roughly chop).
• Heat a large saute pan over medium high heat. Add the olive oil and heat. When the oil is hot, add the onions and garlic and saute for 2 minutes. Add the thyme leaves, oregano sprig, and chili flakes and saute until the garlic begins to turn golden brown. Add the tomatoes and the sugar and stir well. Lower the heat and cook slowly until the mixture is fairly dry, about 15 minutes.
• Cook the angel hair pasta in boiling, salted water until al dente. Drain the pasta and add it to the sauce. Add the Parmesan and basil and toss well. Place in a large pasta bowl and garnish with Parmesan and basil sprigs.

PASTA WITH FRESH TOMATO SAUCE

Steps:

• Combine chopped tomatoes, 1 cup cherry tomatoes, bell pepper, capers, garlic, vinegar, salt, ground pepper and crushed red pepper in a food processor. Pulse until slightly chunky. With the motor running, slowly drizzle in oil and blend until smooth. Transfer to a large bowl and stir in the remaining 1 cup cherry tomatoes. Cover and refrigerate for at least 1 hour or up to 2 days.
• Remove the tomato sauce from the refrigerator 30 minutes before serving. Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and add to the sauce along with basil. Toss to combine. Serve warm or at room temperature.

HOMEMADE PASTA SAUCE USING FRESH TOMATOES FROM SCRATCH

Steps:

• Cut the tomatoes into small pieces and keep aside.
• Heat olive oil in a pan and add the crushed garlic, saute for 1 to 2 minutes.
• Add the tomatoes and water, keep the stove in high heat and wait for the water to start boiling.
• As the water starts boiling, add salt and sugar, gently mix everything, reduce the heat to low.
• Let the tomatoes get cooked in low heat for about 10 to 15 minutes, stirring in between to make sure the sauce is not getting burnt at the bottom of the pan (Keep the pan open while the tomatoes are getting cooked).
• After 10 to 15 minutes, the tomatoes will be cooked and soft, you can gently mash them using a spatula or spoon. If needed, you may add a little more water and olive oil and cook the tomatoes for more time until the tomatoes are really soft so you can mash them really well using a spatula or spoon.
• Now add all the spices to the tomato mixture and mix well, and cook for another 3 to 4 minutes or until everything is well combined and the mixture has reached the consistency of sauce. Your homemade pasta sauce using fresh tomatoes is ready to be used and you can mix it with your cooked pasta or spaghetti or you can pour this hot tomato sauce over any pasta or spaghetti, sprinkle cheese and enjoy!

HOMEMADE SPAGHETTI SAUCE WITH FRESH TOMATOES

Steps:

• Squeeze out seeds from tomatoes; discard seeds. Grate the tomatoes on the large holes of box grater; discard skins. Transfer the pulp to a medium bowl. (You should have about 4 cups.)
• Cook oil, garlic and crushed red pepper in a medium saucepan over medium heat, stirring often, until beginning to sizzle, about 2 minutes. Add the tomato pulp, tomato paste, sugar, salt and basil.
• Increase heat to medium-high and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until reduced by half, 1 hour to 1 hour and 10 minutes. Discard the basil sprig. Serve immediately, or refrigerate in an airtight container for up to 1 week. The sauce may also be frozen for up to 6 months.

SPAGHETTI WITH FRESH TOMATO SAUCE RECIPE BY TASTY

Steps:

• Cook spaghetti in boiling salted water until it's al dente. Reserve 1 cup (235 ml) of the pasta water before draining.
• While the spaghetti is cooking, heat olive oil in a large pan (it should be large enough to toss the pasta in). Add garlic and tomatoes, and stir until well-incorporated. Season with salt and pepper.
• Cook tomatoes down for 5 minutes until they soften and release some of their juices.
• Then add the wine and allow that to reduce for 5-10 minutes until you're left with a syrupy sauce.
• Add the pasta to your sauce, along with a splash of pasta water and toss to coat it for about 1-2 minutes so the pasta finishes cooking and absorbs the flavor of the sauce.
• Add the parmesan and basil. Add another small splash of pasta water, if needed. Toss until the cheese is melted down and you're left with a smooth sauce.
• Gradually add small amounts of pasta water, as needed, until the sauce reaches your desired smoothness.
• Top off with extra parmesan and basil and serve immediately.
• Enjoy!

QUICK FRESH TOMATO SAUCE

Steps:

• Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.
• Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.
• Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.

FRESH TOMATO PASTA SAUCE

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.

ROASTED TOMATO PASTA SAUCE

Steps:

• Quarter tomatoes and toss with olive oil, garlic cloves, salt and pepper and seasoning in a large mixing bowl.
• Spray a baking tray with nonstick cooking spray. Spread the tomato mixture evenly over the tray.
• Roast in a 375 °F oven for 1 hour. Check towards the end to make sure they are roasting and not burning.
• Take out of oven and mash with a potato masher or hand blender. Enjoy!

FRESH TOMATO SAUCE

Steps:

• Fill a large stockpot with water and bring to a boil.
• Fill a large enough bowl with ice water and put it beside the stove.
• Cut an x across the bottom of all tomatoes and put the tomatoes in the boiling water for 60 seconds.
• Use a slotted spoon and transfer the tomatoes to the ice water bowl. Let them sit in there for 1-2 minutes. Then remove the skin and roughly chop the tomatoes, discarding the stems and any white flesh. Set aside.
• Heat the olive oil in the (empty) pot over medium heat. Add the onion and saute for 4 minutes until soft. Then add the garlic and cook for 1 more minute. Add the tomatoes and their juices and increase the heat to high. Season with salt and pepper.
• Bring to a simmer then add the sugar, basil, and thyme to the pot and reduce heat to medium-high. Cook for about 15 minutes until the tomato mixture has thickened and is reduced to about half.
• In the meantime bring a large pot of water to a boil. When it's boiling add 1 Tbsp of salt and cook the pasta according to package instructions until al dente.
• Add ½ cup of the pasta water to the tomato sauce and adjust the seasoning, then add the drained pasta to the pot and toss it with the sauce to combine. Serve with grated Parmesan cheese.

SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE

Steps:

• Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
• Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
• Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
• While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
• Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
• At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.

FRESH TOMATO PASTA (MY FAVOURITE SUMMER PASTA)

Steps:

• To a large bowl, add the tomatoes, herbs, garlic, salt and pepper. Gently toss to combine. Let rest for 10 to 20 minutes at room temperature which will allow the flavours to marinate.
• Bring a large pot of water to a boil and cook the pasta according to the package direction. When ready, drain and then return the pasta to the empty pot. Add all of the fresh tomato mixture and toss to combine. Serve hot.

LINGUINE WITH CHERRY TOMATO SAUCE

Steps:

• Bring a large pot of generously salted water to a boil. Cook pasta according to package directions, reserving ½ cup pasta water. Drain pasta and return it to pot.
• Heat a large skillet over medium. Add pancetta; cook, stirring occasionally, until fat has rendered and pancetta is crispy, 8 to 9 minutes.
• Add oil and garlic to skillet; cook over medium, stirring occasionally, until softened slightly and fragrant, about 1 minute. Add tomatoes and salt; increase heat to medium-high and cook, stirring often, until some tomatoes have burst and tomato skins soften, about 4 minutes. Reduce heat to low. Using a wooden spoon, lightly break and mash about a third of tomatoes to release their juices further.
• Add tomato mixture, cheese, and ¼ cup reserved pasta water to pot with pasta. Cook over medium-low, stirring constantly, until sauce clings to noodles, 1 to 2 minutes, adding more pasta water if needed. Remove from heat. Add basil and stir to combine. Serve with more basil and cheese.

HOMEMADE SPAGHETTI SAUCE WITH FRESH TOMATOES

Steps:

• 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 saute 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.

PASTA WITH FRESH TOMATO SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook 10 minutes, until al dente, and drain.
• In a large bowl, toss the cooked pasta with the tomatoes, Italian dressing, basil, red onion, and Parmesan cheese.

FRESH TOMATO PASTA SAUCE

Steps:

• Add onion and sweat off until soft and translucent, about 5 minutes, stir in the crushed garlic and let it cook out for 2/3 minutes
• Add passata, chopped basil, and salt to taste
• Cover and simmer over medium heat, for about 20/30 minutes, stirring occasionally, until the tomato sauce has reduced and thickened,
• The longer you let the sauce simmer, the richer it will become
• Use as required

FRESH TOMATO PASTA SAUCE

Steps:

• Bring a large pot of water to the boil. Add tomatoes and ensure they are covered by the water. Quickly bring back to the boil, then remove from heat and drain.
• Allow tomatoes to cool so you can handle them. Drain, then discard the stems, peel the skin and dice into small pieces.
• Heat the olive oil in the same large pot. Add garlic and onion and sauté until translucent.
• Add the diced tomatoes, red wine, bay leaves, basil, hot paprika, smoked paprika and mace. Stir well and bring to the boil once more, then reduce heat to a simmer and cook for around 2 hours until sauce has thickened and reduced. Remove from the heat.
• Carefully transfer sauce into airtight containers. For bests flavour, do not serve on the same day. Store in refrigerator for a day or two to allow the flavours to fully develop.

FRESH TOMATO PASTA SAUCE

Steps:

• Mix all ingredients, let sit at room temperature for 3-4 hours.
• Serve over pasta of your choice.
• Makes enough sauce for 1/2 pound pasta.

FRESH CHERRY TOMATO PASTA SAUCE RECIPE

Steps:

• Heat 4tbsp olive oil in a pan over a medium heat. Add 1 onion, finelychopped, and cook, stirring, for 6-8 mins, until soft. Stir in 2 garlic cloves, crushed, 2tbsp tomato purée and a pinch of dried chilli flakes.Cook for a further 2 mins.
• Add 150ml white wine, simmer for 1 min, then add850g vine plum tomatoes, skinned and chopped, and 1tsp sugar.Season and bring to the boil. Simmer, stirringoccasionally,for 20-30 mins until thick. Stir in 250g cherryplum tomatoes and cook for a further5 mins. Toss with 400g dried pasta, freshly cooked, and basil leaves.

SPAGHETTI SAUCE WITH FRESH TOMATOES

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.