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
CHUNKY GARDEN VEGETABLE SPAGHETTI SAUCE
Steps:
- In a large saucepan or medium stock pot, heat olive oil over medium heat for two minutes. Add in the onion, garlic, carrots, green pepper, and summer squash. Cook until onions turn translucent and vegetables start to soften, about 5-8 minutes, stirring occasionally.
- Increase temperature to medium-high. Add tomatoes and spices. Stir to combine. Bring mixture to a boil stirring occasionally. When sauce reaches a boil, reduce heat to medium-low and allow to simmer for 2 to 2 1/2 hours. The longer you let it simmer the fewer chunks there will be. Stir occasionally to prevent any sticking to the bottom of the pan.
- Remove from heat.
- Use sauce immediately or allow to cool completely before transferring sauce to freezer safe containers. Keep a container in the refrigerator for up to two weeks if you want to use the sauce shortly. Store the rest in the freezer.
Nutrition Facts : Calories 58 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 363 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
NO-COOK SPAGHETTI SAUCE
This sauce is easy to prepare, and the amazing flavor of basil and garlic will linger in your mouth.
Provided by ORNERY
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the tomatoes, garlic, red pepper, and basil. Drizzle with olive oil, and season with salt and pepper. Mix well, and let stand for at least one hour at room temperature to blend the flavors.
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8 minutes. Drain, and serve topped with sauce.
Nutrition Facts : Calories 350.4 calories, Carbohydrate 46.8 g, Fat 14.6 g, Fiber 3.3 g, Protein 8.4 g, SaturatedFat 2.1 g, Sodium 299.8 mg, Sugar 4.6 g
SPAGHETTI SAUCE WITH FRESH TOMATOES
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
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
HEARTY GARDEN SPAGHETTI
My husband and I wanted a pleasing dish that didn't leave a ton of leftovers. My spaghetti with beef and fresh veggies is perfectly filling for four. -Wanda Quist, Loveland, Colorado
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven coated with cooking spray, cook beef, onion and red pepper over medium-high heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain., Add zucchini and mushrooms; cook 3-5 minutes longer or until tender. Stir in tomato sauce and seasonings; bring to a boil. Reduce heat; simmer, covered, 15 minutes to allow flavors to blend. Meanwhile, cook spaghetti according to package directions., Serve spaghetti with sauce and, if desired, cheese.
Nutrition Facts : Calories 432 calories, Fat 11g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 649mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 7g fiber), Protein 36g protein. Diabetic Exchanges
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.
HOW TO MAKE GARDEN FRESH TOMATO SAUCE STEP BY STEP
Learn how to make a delicious pasta sauce using fresh garden tomatoes.
Provided by Deborah Mele
Categories How To Tutorials
Time 45m
Number Of Ingredients 6
Steps:
- Bring a pot of water to a boil.
- To prepare the tomatoes, cut an X into the stem end and drop them into the boiling water for 2 to 3 minutes or until you see the skins begin to slip off.
- Transfer the tomatoes to a colander in the sink and run cold water over them until they are cool enough to handle.
- Use a small, sharp knife, and peel off the skins and cut in half.
- Cut out the small core and then use your finger tips to scoop out most of the seeds.
- Cut the tomatoes into thin strips or coarse dice.
- In a saucepan, heat the olive oil over medium heat until sizzling, then cook the onion, stirring often, until it is soft and translucent.
- Add the garlic and cook a minute or two just until fragrant.
- Add the tomatoes, salt and pepper, and half the basil, and simmer for about 20 minutes or until the sauce has thickened.
- Stir in the remaining basil, and use to top your favorite cooked pasta.
Nutrition Facts : Calories 122 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1/2 cup, Sodium 61 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
LINGUINE WITH CHERRY TOMATO SAUCE
Every cook needs a great pasta sauce in their back pocket, and this cherry tomato version is worthy of the honor.
Provided by Ali Ramee
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 646 kcal, Carbohydrate 93 g, Cholesterol 26 mg, Fiber 6 g, Protein 23 g, SaturatedFat 7 g, Sodium 1077 mg, Sugar 9 g, Fat 20 g, UnsaturatedFat 0 g
GARDEN-FRESH SPAGHETTI
This thick pasta sauce with fresh-from-the-garden flavor is chock-full of peppers, mushrooms, carrots and onion. "It makes a big batch, so you'll have plenty to serve over spaghetti with leftovers for other meals," observes Sue Yaeger from Boone, Iowa.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 15 cups sauce.
Number Of Ingredients 19
Steps:
- In a Dutch oven, saute the mushrooms, carrots, celery, onion and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Serve with spaghetti.
Nutrition Facts : Calories 62 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 271mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
CANNED SPAGHETTI SAUCE (AKA: ITALIAN-STYLE TOMATO SAUCE)
Homemade spaghetti sauce is not out of your reach, and it tastes so much better than the stuff from the store! These simple steps will guide you to canning success. Recipe courtesy of Ball® Home Canning Fresh Preserving.
Provided by Ball Canning
Categories Canning + Preserving
Time 1h55m
Number Of Ingredients 11
Steps:
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- Combine 1 cup of tomato purée, onion, celery, carrot and garlic in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring frequently. Reduce heat, cover and boil gently until vegetables are tender, about 5 minutes. While maintaining a steady boil, add remaining tomato purée, 1 cup at a time, stirring frequently. Stir in lemon juice, salt, black pepper and hot pepper flakes. Increase heat to high and bring to a full rolling boil; boil hard, stirring frequently, until mixture is reduced by one third, about 15 minutes.
- Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more sauce to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
- Process filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Nutrition Facts : Calories 75 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 4 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/2 cup, Sodium 448 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
NO MEASURE GARDEN FRESH SPAGHETTI SAUCE
This sauce can be used for pizza sauce or whatever you need it for that is why I did not add any meat to it cuz that will change the flavor u just created. This also freezes well in freezer bags just keep them flat when in freezer. If you have frozen tomatoes u can throw them in to just follow the steps to remove skins. I serve...
Provided by Jamie Franks
Categories Other Sauces
Time 3h30m
Number Of Ingredients 6
Steps:
- 1. First of all get your garden tomatoes washed and cut the stem out of each and fill a stock pot of water and salt. Bring water to boil drop tomatoes in and let boil for a minute . You will see the skin start to peel
- 2. Put tomatoes in strainer to drain out liquid and cool down some Once tomatoes have cooled slightly pull skins off and set aside.. Mean while dumb out water of your stock pot you are using and put some olive oil in it use your own judgement on how much. Now add your garlic and onion and celery and jalapenos (u can opt out of peppers if u don't like warm. cook till softened. While this is slowly cooking take the cooled tomatoes and put in blender to puree
- 3. Once veggies are done add puree sauce to stock pot slowly and now add your seasons. You add to your liking, Now add your tomato paste and stir. Leave lid off for two hours on low but stirring once in awhile.
- 4. After two hours it is time to taste, so you might need more sugar or salt and I added more oregano and salt to mine but add to your liking. Sauce should be nice and red now. Put lid on for another hour but still stir once in awhile.
- 5. I cooked my ground sirloin in a separate skillet with soy sauce only and did not add to sauce. Then I cooked spaghetti noodles and dished them separately onto the plate.
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FRESH TOMATO SPAGHETTI SAUCE - BETTER HOMES & GARDENS
From bhg.com
5/5 (1)Total Time 3 hrs 45 minsServings 4Calories 98 per serving
- Place tomatoes in an 8- or 10-quart Dutch oven or kettle. Heat to boiling, stirring occasionally. Reduce heat to medium. Cook, uncovered, for 20 minutes. Press tomatoes through a food mill; return tomatoes to Dutch oven. Discard seeds and pulp.
- In a medium saucepan combine water, onion, sweet pepper, and, if desired, mushrooms. Cook over medium heat, stirring often, until onion and pepper are soft. Add to tomato mixture. Stir in garlic, parsley, brown sugar, fennel seed (if desired), salt, basil, oregano, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 2 hours or until reduced by half, stirring frequently. (Measure the depth with a ruler at the start. At the finish, the depth should be half of the original measure.)
- Ladle hot sauce into hot, clean quart or pint canning jars, leaving 1-inch headspace. Wipe jar rims; adjust lids. Process jars in a pressure canner at 10 pounds pressure for 25 minutes for quarts or 20 minutes for pints. Allow the pressure to come down naturally. Remove the jars from canner; cool on racks. Makes 4 pints (16 one-half cup servings).
EASY HOMEMADE SPAGHETTI SAUCE RECIPE
From hiddenspringshomestead.com
4.6/5 (42)Category Food PreservationCuisine ItalianTotal Time 3 hrs
- Cook on low to medium heat for at least 2 hours, stirring often. (cook until have desired consistency)
HOMEMADE SPAGHETTI SAUCE WITH GARDEN FRESH TOMATOES
From livingasunshinelife.com
- Heat olive oil in a large sauce pot on medium heat until it starts to shimmer or is heated completely, then add in the green peppers, celery, and onion. Stir occasionally to coat with the oil and cook until soft. I usually cook until the onions are starting to go transparent. Then stir in garlic and heat an additional minute stirring to prevent garlic from burning on the bottom of the pot.
- Pour in the four quarts of tomatoes and stir to combine. Add in Italian seasoning and Sherry and allow to heat through. Reduce heat when spaghetti sauce starts to bubble and splatter. Cook for approximately 2 to 3 hours until sauce is reduced stirring occasionally and keeping an eye on it to make sure it doesn't burn. Adjust heat accordingly.
- If you would like a chunkier spaghetti sauce it's done when it reaches the consistency you are happy with. If you would like a less chunky spaghetti sauce use an immersion blender to blend the sauce to desired consistency.
GARDEN FRESH FREEZER SPAGHETTI SAUCE - OF THE HEARTH
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CANNED PASTA SAUCE RECIPE - FRESH FROM THE GARDEN
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Estimated Reading Time 3 mins
- Fill an 8 quart stock pot to the top with Roma paste tomatoes (usually about 40 to 50 Roma's, depending on size) that have been cleaned and chopped in 1/2 to 3/4 inch pieces (skins and all).
- Once the tomatoes have cooked down (the pot will go from full to about 3/4 full during that time) - run it through a food mill to remove all of the skins and seeds. You are left with about a little over half of a pot of thick tomato stock.
- Add the remaining ingredients to the pot. To speed up the cook down process - and to keep the sauce thick - we use our food processor to chop each of the garden fresh ingredients into a fine liquidy chop.
SPAGHETTI SAUCE FOR CANNING MADE WITH FRESH (OR FROZEN ...
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5/5 (5)Calories 204 per servingCategory Sauce
- Wash 30 pounds of tomatoes. Remove cores and quarter tomatoes. Boil 20 minutes, uncovered, in large pan (or pans).
- Put through food strainer or food mill. Cook down tomatoes to reduce volume and make a thicker sauce. Reduce volume by 1/2 to 2/3rds.
- While the sauce is cooking, finish the remaining prep work, like chopping your veggies and getting the lids and jars ready. Prepare pressure canner according to manufacturer’s instructions.
- Saute in 1/4 cup butter or olive oil until tender: onions, garlic, celery or green pepper, and mushrooms.
HOW TO MAKE AND CAN PASTA SAUCE - MADE WITH FRESH VEGETABLES
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- Wash, peel, de-seed and de-juice tomatoes. *Easily peel tomatoes by placing them in boiling water for one minute and then place them in an ice-water bath for one minute. The skins will easily peel off. Cut the tomato in half and squeeze out the seeds and excess juice.
- Dice tomatoes into small pieces and place in a large stockpot on medium heat. Stirring frequently.
- Mix in remaining ingredients and heat until boiling. Reduce and simmer until mixture reduces by 25% or to desired thickness.
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