MY ITALIAN SAUCE WITH FRESH TOMATOES
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
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.
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Abbey crozier
[email protected]This sauce is amazing! I can't wait to make it again.
Malik Saleman
[email protected]I'm not sure what I did wrong, but my sauce turned out really watery. I'll have to try it again.
Muslim Afridi
[email protected]This sauce is a little time-consuming to make, but it's definitely worth the effort. It's the best tomato sauce I've ever had.
The Dob3rman
[email protected]This sauce is so easy to make and it's absolutely delicious. I highly recommend it.
Arjan Motovlogs
[email protected]I've made this sauce several times now and it's always a crowd-pleaser. It's perfect for pasta, pizza, or even just dipping bread.
Ritesh Yadav
[email protected]This recipe is a great starting point, but I like to add a few extra ingredients to give it a little more depth of flavor.
Veronica Sepulveda
[email protected]I'm not a big fan of tomatoes, but I actually really enjoyed this sauce. It's very flavorful and well-balanced.
Jobhai Koko
[email protected]This sauce was a little too sweet for me. I think I'll try using less sugar next time.
A.S.T Pvt. Ltd.
[email protected]I made this sauce exactly as the recipe said and it turned out perfect. I will definitely be making it again.
Karl Kriesch
[email protected]This is the best tomato sauce I've ever had! It's so flavorful and rich.
ibrahim Mahamad Husen
[email protected]I used this recipe to make sauce for my spaghetti and meatballs. The sauce was a hit! My family loved it.
Cool 1 Cooler 2
[email protected]This tomato sauce is a staple in my kitchen. It's so easy to make and always turns out delicious.