Best 18 Fresh Tomato Pasta Sauce Recipes

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:

• 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.

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.

ANGEL-HAIR PASTA WITH FRESH TOMATO SAUCE

Steps:

• Mince garlic and mash to a paste with a pinch of salt using a large heavy knife.
• Core and coarsely chop two thirds of tomatoes. Halve remaining tomatoes crosswise, then rub cut sides of tomatoes against large holes of a box grater set in a large bowl, reserving pulp and discarding skin. Toss pulp with chopped tomatoes, garlic paste, lemon juice, salt, sugar (if using), and pepper. Let stand until ready to use, at least 10 minutes.
• While tomatoes stand, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente, about 2 minutes. Drain in a colander and immediately add to tomato mixture, tossing to combine. Sprinkle with basil.

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.

ZUCCHINI "PASTA" WITH FRESH TOMATO SAUCE

Steps:

• In saucepan, heat 1 tablespoon of the oil over medium heat.
• Add tomatoes, thyme, bay leaf, sugar, salt and pepper, cook, uncovered, for 7 to 10 minutes or until excess moisture has evaporated.
• Remove bay leaf.
• Meanwhile, slice unpeeled zucchini lengthwise into long wide strips about 1/8 inch thick.
• (Use a veggie slicer or I find a veggie peeler is best, in long single swipes.) In a large frypan, heat 1 tablespoon of the remaining oil over high heat.
• Add half of the zucchini strips and half of the garlic, sprinkle with a pinch of cayenne, cook, stirring almost constantly for about 3 minutes or until zucchini is tender and golden, being careful not to break it.
• Remove to paper towel lined baking sheet and keep warm in low oven.
• Repeat with remaining oil, zucchini, garlic and cayenne.
• Arrange zucchini mixture on warmed serving platter.
• Pour sauce over and sprinkle with parmesan.
• Serve immediately.

ZUCCHINI 'PASTA' WITH FRESH TOMATO SAUCE

Steps:

• To make the sauce, heat the olive oil in a medium nonstick skillet over medium heat. Add the diced zucchini and cook until browned, about 4 minutes. Stir in the garlic and cook for 1 minute. Add the tomatoes, parsley, basil, salt and pepper and cook until heated through, about 1 minute longer.
• To make the pasta, bring a large pot of lightly salted water to a boil. Place the halved zucchini on a work surface, cut side down, and slice lengthwise into thin strips. Place in the pot and cook for 3 minutes. Drain well. Place in a large bowl, sprinkle with the salt and toss with the tomato sauce. Taste and adjust seasoning if needed. Divide among 4 plates and serve immediately.

PASTA WITH FRESH TOMATO-HERB SAUCE

Steps:

• Combine first 7 ingredients in large bowl. Immediately add freshly cooked pasta. Toss well. Season generously with pepper and serve immediately.

PASTA WITH FRESH TOMATO SAUCE

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.

BROCCOLI PASTA IN A FRESH TOMATO SAUCE

Steps:

• Bring a medium pot of lightly salted water to a boil.
• Add pasta and cook for about 5-8 minutes.
• Stir in broccoli and cook 5-8 minutes more, or until pasta is al dente.
• Drain, reserving 1/2 cup of the water.
• Heat oil in a medium saucepan and saute the chopped onion until translucent.
• Add the chopped tomatoes, salt, pepper, and 1/2 cup of the pasta-broccoli water.
• Cover the saucepan and simmer for 5 minutes.
• Uncover, increase the flame to high, and cook for another 5 minutes, or until the most of the water has evaporated.
• Remove from heat and season with basil, parsley and oregano.
• Stir in the cooked pasta-broccoli mixture and mix well to coat.
• Sprinkle with parmesan cheese and serve hot!

MAGIC FRESH TOMATO SPAGHETTI, PASTA OR PIZZA SAUCE

Steps:

• Heat olive oil in a large pot over medium heat. Add chopped onions and garlic, and cook until onions are slightly soft and golden, stirring occasionally.
• Pour in broth and wine, increase heat to high, and bring to a boil.
• Meanwhile, wash tomatoes. Cut off tops and any damaged parts. Add whole tomatoes to the pot as you go (reserve extra tomatoes to peel, dice and add later if you want a chunky sauce). Note: when I make this, I add however many tomatoes will fit in my 6-quart pot - you will adjust other ingredients later so the exact quantity doesn't matter.
• You may add extra uncooked veggies you wish to "hide" in the sauce now. Some ideas - peas, carrots, broccoli, cauliflower, even a little spinach. Be aware that it may slightly alter the color of the sauce - it can make it a little more orangey - but the tomatoes and seasonings will completely mask the flavor as long as you don't go overboard and add too much.
• When all the tomatoes have been added and the broth is boiling, reduce heat to low and cover. Simmer for about an hour, and then turn off heat.
• Ladle sauce into a blender or food processor until about 2/3 full - you will need to work in batches. It will be soupy and very hot, so be careful. Process until smooth (there will still be some seeds visible).
• Pass sauce through a fine mesh strainer into a large bowl. Use a spoon to scrape the sides of the strainer if it clogs, and press all the liquid out. Discard the seeds and pulp from the peels that are left in the strainer. Carefully return sauce to the pot, and place back on medium-high heat.
• Add tomato paste until sauce is of desired thickness. Add seasonings to taste. Add any additional ingredients you want - diced tomatoes, browned beef or chicken, mushrooms, etc.
• Return sauce to a boil, reduce heat to low, cover and simmer for another 30-60 minutes. Taste and adjust seasonings as necessary. If sauce is too tangy, you can add a little sugar to balance it. It will be done when it tastes just right!

PASTA WITH ASPARAGUS AND FRESH TOMATO SAUCE

Steps:

• Mix together the cherry tomatoes, capers, garlic, olive oil, basil and rocket. Season with pepper and salt.
• Bring a large pan of water to the boil. Add pasta, cook and 2 minutes before the end of cooking add the asparagus.
• Drain the pasta and asparagus and pour over the tomato mixture. Toss through the hot pasta and crumble over the ricotta cheese.
• Serve and enjoy!

PASTA WITH FRESH TOMATO SAUCE

Steps:

• Cook pasta according to package directions; drain and set aside.
• While pasta is cooking, heat 2 T of the olive oil in a medium-size saucepan over medium heat.
• Add garlic and cook for 2 minutes or until fragrant.
• Add tomatoes, vinegar, Worcestershire sauce, salt, pepper and tomato paste to pan and turn heat to medium-high.
• Cook for about 10 minutes or until tomatoes have begun to lose their shape.
• Stir in remaining tablespoon olive oil and basil.
• Place pasta in large bowl and stir in sauce and Parmesan cheese.
• Serve immediately.

FUSILLI BUCATI PASTA WITH FRESH TOMATO SAUCE

Steps:

• 1. Chop the red onion small pieces and fry gently in a large frying pan in a good slug of quality olive oil until soft and transparent.
• 2. Half the cherry tomatoes and add them to the onions as well as the roughly chopped sun dried tomatoes with a little of the oil from the jar. Leave them to cook gently until soft and a little mushy. Add salt and pepper to taste as well as a few torn basil leaves.
• 3. While the tomatoes are cooking, boil a large pan of salted water and add the pasta following the instructions on the packet.
• 4. Drain the Fusilli Bucati pasta well and add to the pan of tomatoes, mix in the sauce making sure that all of the Fusilli are coated. Serve immediately with some parmesan sprinked on top if desired.
• 5. see this recipe on VORREI http://bit.ly/2nISvi3

NO COOK FRESH TOMATO PASTA SAUCE

Steps:

• Cook pasta, as desired.
• While pasta is cooking, combine tomatoes, basil, dressing and cheese in a large bowl.
• Add drained pasta to sauce and toss to coat.

PASTA WITH FRESH TOMATO SAUCE AND RICOTTA

Steps:

• Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
• Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
• Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
• Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.

SCALLOPS AND PASTA WITH FRESH TOMATO CREAM SAUCE

Steps:

• Plunge the tomatos into the water for 10 to 15 seconds or until the skin just begins to show a tiny split or two. Remove and let cool for a second or two and then peel the tomato under running water. Slice into halves and gently squeeze the tomato to force out the seeds. Chop the tomato quickly into a glass bowl until ready for use. (Glass or glazed china is important because of the acid) Rinse the scallops. Heat the butter in a pan and add the scallops. Cook and toss for a minute and add the wine, shallots, chives, garlic, bell pepper Cover the pan and let simmer for five minutes or until the scallops are just done. Remove the scallops with a slotted spoon and reserve. Put the liquid into a glass dish. Add the basil to the liquid. Put the cream and tomato into the pan and reduce over high heat buy one-half. Add the reserved liquid and reduce by half again. Add the pasta to this to heat through and then the scallops for just a minute. Serve with freshly grated parmesan cheese.

ANGEL-HAIR PASTA WITH FRESH TOMATO SAUCE

Steps:

• Accompaniments: finely grated Parmigiano-Reggiano; extra-virgin olive oil for drizzling (optional) • Mince garlic and mash to a paste with a pinch of salt using a large heavy knife. • Core and coarsely chop two thirds of tomatoes. Halve remaining tomatoes crosswise, then rub cut sides of tomatoes against large holes of a box grater set in a large bowl, reserving pulp and discarding skin. Toss pulp with chopped tomatoes, garlic paste, lemon juice, salt, sugar (if using), and pepper. Let stand until ready to use, at least 10 minutes. • While tomatoes stand, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente, about 2 minutes. Drain in a colander and immediately add to tomato mixture, tossing to combine. Sprinkle with basil. Cooks' note: Tomato mixture can stand at room temperature up to 2 hours. Recipe by Ian Knauer