Garden Fresh Spaghetti Sauce Food
HOMEMADE SPAGHETTI SAUCE WITH FRESH TOMATOES
Homemade spaghetti sauce is my favorite thing to make with fresh garden tomatoes. This rich, hearty sauce is an instant favorite with anyone who tries it!
Provided by Erica Walker
Categories Dinner Main Course
Time 1h15m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 128 kcal, Carbohydrate 19 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Sodium 1292 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
GARDEN FRESH SPAGHETTI SAUCE
Made from fresh San Marzano tomatoes from the garden. This sauce is great when served over hommade pasta.
Provided by kelly
Time 5h
Yield 2 quarts, 6 serving(s)
Number Of Ingredients 9
Steps:
- blanch and peal the tomotoes. I leave the seeds in as they are small in this type of tomato.
- 1/2 and run the tomatoes through a food processor or blender.
- Saute onion and galic in the olive out.
- Add red wine.
- Add tomato sauce from step 2.
- Add oregano, basil, salt and pepper.
- Let simmer. The length of time will depend on how thick you want the sauce.
GARDEN FRESH SPAGHETTI
I needed to use up some tomatoes, and I decided to make spaghetti sauce to freeze for those recipes that call for already prepared spaghetti sauce. I chose this recipe because it's meatless, and I left out the parmesan cheese so it was as basic as possible. Recipe from Taste of Home/America's Best Church Supper Recipes and Sue Yaeger of Boone, Iowa.
Provided by AmyZoe
Categories One Dish Meal
Time 1h30m
Yield 15 cups, 15 serving(s)
Number Of Ingredients 19
Steps:
- In a Dutch oven, saute the mushrooms, carrots, celery, onion, peppers, and garlic.
- Add the next 10 ingredients and bring to a boil.
- Reduce heat and cover. Simmer for 1 hour.
- Serve over spaghetti.
Nutrition Facts : Calories 146.5, Fat 6.2, SaturatedFat 1.7, Cholesterol 5.9, Sodium 1017.7, Carbohydrate 19.9, Fiber 4.5, Sugar 11.4, Protein 6.3
GARDEN FRESH TOMATO SAUCE
When your garden is overloading you with the fresh rich jewels , tomatoes. This a recipe to use up those tomatoes.
Provided by Muddyboots
Categories Onions
Time 40m
Yield 2 1/2 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in nonstick frying pan and add minced garlic. Cook about 1 minute. If you have a food mill just quarter tomatoes , if you don't peel, seed and dice. . Add tomatoes to pan with sugar and 1/2 teaspoon basil and 1/2 teaspoon salt and bring to a simmer. Reduce heat to medium low and cook 20-30 minutes stirring often so as not to stick. If tomatoes very juicy might take longer. Toward the end taste add more seasoning if needed.
- Pulse the sauce in a food processor with a steel blade. If using a food mill put through medium blade.
Nutrition Facts : Calories 47.5, Fat 2, SaturatedFat 0.3, Sodium 8.7, Carbohydrate 7.1, Fiber 2.1, Sugar 4.5, Protein 1.6
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- Bring a pot of water to a boil. Cut an X on the bottom of all the tomatoes. Prepare a bowl of ice water. Blanche tomatoes, a few at a time, X side down for 30 seconds. Remove and place in ice water for 20 seconds. Remove and set aside. Repeat with remaining tomatoes. Peel the tomatoes. It should be really easy to do.
- Cut the tomatoes in half or quarters and remove as many seeds as possible. This next step is optional but I like to do it to help the pasta sauce be thicker. Place the tomatoes in a kitchen towel and squeeze to remove as much moisture as possible. Roughly chop up the tomatoes and set aside.
- Warm up the olive oil in a large saucepan on medium heat. Finely chop up the onion and green pepper. Add to the pan and cook for 8 minutes. Next, mince the garlic and add to the pan and cook for 1 minute.
- Add all the tomatoes and the rest of the ingredients and simmer for at least an hour, stirring occasionally. Using a potato masher or a fork press down on the tomatoes occasionally to help them break down. If you want thicker sauce add the tomato paste. Serve over your favorite type of pasta.
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