Best 2 My Italian Sauce With Fresh Tomatoes Recipes

**Dive into the Heart of Italian Cuisine: A Culinary Journey with Fresh Tomato Sauces**

Indulge in the vibrant flavors of Italy with our collection of delectable fresh tomato sauce recipes. From the classic Italian Sauce with Fresh Tomatoes, a versatile foundation for any pasta dish, to the smoky and robust Grilled Tomato Sauce, perfect for grilled meats and vegetables, our recipes offer a symphony of tastes that will tantalize your taste buds. Experience the zesty kick of the Spicy Tomato Sauce, adding a touch of heat to your culinary creations, or savor the rich and savory Roasted Tomato Sauce, a perfect accompaniment to roasted chicken or fish. With step-by-step instructions and helpful tips, these recipes will guide you in crafting authentic Italian sauces that will transport you to the heart of Italy's culinary heritage.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

MY ITALIAN SAUCE WITH FRESH TOMATOES

My Italian Sauce With Fresh Tomatoes image

I have been making italian sauce for years. I have used different kinds of tomato products to vary my sauces for family and friends and their taste. I am going to give you the scratch recipe below that my pickest child loves but you can substitude the tomatoes. Doing it from scratch is fun to do with your children and the fresh tomatoes, the taste can't compare. I make mine with the seeds in but you can scoop out. I will include the scoop out but know the seeds in, you get the pulp of the tomato and we love that. If you choose to vary it and not use fresh tomatoes, you can use these variance, depending on if you like it chunky or smooth. For a chunky sauce, use 2 14.5 ounces of diced tomatoes in olive oil and spices with 6 oz can of tomato paste or for smooth use 1 6 oz can of italian paste, 29 oz of puree and 1 8 oz can of tomato sauce and for thick 2 6 oz cans of italian paste with 16 oz of tomato sauce. What I love about the base of the recipe below is that it can be used for not only pasta but can be used as a base for other recipes. I usually turn the sauce the next day into a chili by adding chili seasoining. Very versatile!

Provided by Robyn in DFW

Categories Vegetable

Time 4h30m

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

10 large tomatoes or 30 roma tomatoes, with the stem, the leaves and navel area at the top of the fruit removed
6 ounces tomato paste
1/8 cup olive oil
1/2 cup red wine
1 tablespoon italian seasoning
1 teaspoon basil seasoning
1 teaspoon oregano
2 garlic cloves, diced
2 bay leaves
1/8 teaspoon black pepper
1/8 teaspoon salt
1/2 teaspoon lemon juice
2 ounces parmesan cheese (optional)
16 ounces ground sirloin (optional)
3 (1/16 ounce) packets sugar, substitude under the name truvia or 1/8 cup brown sugar

Steps:

At the stove area have your tomatoes on the cookie sheet, with stems cut and removed.
Have a stock pot filled with boiling water and another stock pot filled with ice water.
Take the tomatos and quickly but all of them in the boiling water for 1 minute.
Take out and transfer to the pot of ice water.
After a dip in ice water for just a minute, take out and transfer back to the cookie sheet.
Peel away and discard the tomoto skin, the bath makes the tomatoes super easy to peel.
To deseed, cut the tomato in half horizontally. Lengthwise does not work well for deseeding.
Cut horizontally and it will create 2 halves that resemble cups, scoop out seed chambers with a spoon or fingers.
Dice tomato after deseeding.
Transfer all diced tomatos to a empty stockpot.
Add all the ingredients and bring to a boil.
Reduce once brought to a boil and let it cook 4 hours to all day if you can.
Add medium browned meat if you desire at the end and let simmer for 30 minutes to 1 hour.

Tips:

Use ripe, fresh tomatoes: This will give your sauce the best flavor. If you can, use tomatoes from your own garden or a local farmer's market.
Don't overcrowd the pan: When you're cooking the tomatoes, don't overcrowd the pan. This will cause them to steam instead of sautéing, and they won't develop as much flavor.
Cook the sauce over low heat: This will help the flavors to develop and prevent the sauce from burning.
Season the sauce to taste: Add salt, pepper, and other seasonings to taste. You can also add a pinch of sugar to balance out the acidity of the tomatoes.
Let the sauce simmer for at least 30 minutes: This will allow the flavors to meld together and develop.
Serve the sauce over your favorite pasta: You can also use it to top pizza, chicken, or fish.

Conclusion:

This classic Italian sauce is a delicious and versatile addition to any meal. It's easy to make and can be tailored to your own taste. With a few simple ingredients and a little time, you can create a flavorful sauce that will impress your family and friends.