Spaghetti Sauce With Fresh Tomatoes

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How to Make Spaghetti Sauce From Fresh Tomatoes : Summer Eating
  • Fresh tomatoes are obviously best, but what if you dont have fresh tomatoes on hand? What if tomatoes are out of season? Dont worry! You can use a couple of 28 ounce cans of crushed tomatoes.
  • If you want to add some extra flavor from your garden, you can add diced red bell pepper, diced green bell pepper, and/or fresh chopped carrots. If you like a chunky homemade garden spaghetti sauce, just chop up any veggies you like and add them while sautéing the onions.
  • This sauce is thick, hearty and rich on its own, but you can for you meat lovers, you can add ground beef or chopped smoked sausage to the sauce.
  • To thicken your sauce, slow and steady is your ticket. Last time I made this I had it simmering for 8 hours . Trust me, the longer you can let it simmer, the better! If you are finding that the water isnt evaporating as quickly as you would like or it isnt thickening up how you want it to there is an easy fix. Just add some tomato paste, about a tablespoon at a time, until you reach the consistency you are looking for.
  • Make a double batch of this glorious sauce and freeze it in a freezer safe Tupperware-type container, a large freezer-safe Ziploc bag or a glass jar. If you do go the glass jar route, make sure to leave an inch or two of space at the top of the jar so the sauce doesnt expand and break. When freezing, make sure to cool the sauce completely in the fridge before freezing.The sauce will stay nice and fresh in the freezer for up to six months.

If You Don’t Have Enough Ripe Tomatoes From One Picking

If you don’t have enough ripe tomatoes at one time for canning spaghetti sauce, you can pop tomatoes that are very ripe or damaged into the freezer, until you have enough for the recipe.

I have found that ripe, undamaged tomatoes will easily keep for a week or more at room temperature. Cracked or otherwise damaged tomatoes will only last a day or two before spoiling and/or attracting fruit flies, so they should be processed in some manner within 24 hours, if possible.

I usually core the tomatoes and half or quarter them before freezing. Then, when I am planning on canning spaghetti sauce the next day, I place them in the sink overnight to thaw. In the morning, you can pour off some of the clear juice if you like so that the cook down quicker. Weigh them out, dump them into your stockpot, and start cooking.

If you have fruit that’s refusing to ripen, check out 4 Reasons your Tomatoes Arent Ripening And What You can Do About it. If you have tomato blossoms, but no fruit, we have help for that, too.

Recommended Equipment for Canning Spaghetti Sauce:

  • 1/4 cup brown sugar or unrefined cane sugar

How To Use Tomato Sauce

Fresh tomato sauce is lighter in color and more delicate in flavor than one made from canned tomatoes. A pasta dish is the most obvious way to use it. Stir it into spaghetti, penne or another shape. Sprinkle the pasta with Parmesan cheese, chopped parsley or torn fresh basil to finish it.

This sauce recipe is great for pizza too, especially if you like a chunkier sauce on the crust. Keep it simple with mozzarella and not much else, so you can focus on the sauce.

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How To Store Leftovers & Freeze

Refrigerator: completely cool sauce to room temperature, store in sealed mason jars or glass airtight containers, and keep in the fridge for 5-7 days.

Freezer: cool sauce to room temperature, then store in an airtight glass container and freeze for up to 3 months. When ready to reheat, remove and let thaw for 2-3 hours. Then add to pot and reheat.

We are absolutely in love with this homemade red sauce. Layer it in your favorite lasagna, serve it on your favorite pizza, and of course with pasta! Either way you serve it up, we know you will love it!

Cheers, friends!

Spaghetti Sauce For Canning Made With Fresh Tomatoes

Spaghetti with Fresh Tomato Sauce Recipe

My husband came in from outside the first time I was canning spaghetti sauce, smiled and said the house smelled like an Italian restaurant a good Italian restaurant. I had to agree.

This sauce takes a while to cook, but the end result is delicious! It’s great for pasta, pizza or topping spaghetti squash. Gluten free and meatless .

We take you through the recipe step by step with photos, plus share tips for working with frozen tomatoes, and a print friendly version of the recipe at the bottom of the post.A good homemade spaghetti sauce recipe for canning is a must in our house, because many store bought spaghetti sauces use ingredients like genetically modified high fructose corn syrup and soybean oil not things we normally eat.

I start a batch in the morning, and slow cook it while I’m working on other things in the kitchen, like prepping the rest of the ingredients and canning equipment. Paste tomatoes yield a thicker sauce with less cooking, but you can use any tomatoes that you have available.

NOTE: Unlike plain tomato sauce, you do need to use a pressure canner for canning this spaghetti sauce recipe, since it contains low acid ingredients like oil and onions. See How to Can Food at Home Quick Guide to Safe Home Canning for a review of the basics.

The homemade spaghetti sauce recipes with lemon juice added to make them safe for water bath canning taste like lemons to me, not tomatoes. I’ve tried them, but I can’t recommend them.


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How Long Does Pasta Sauce With Tomatoes Last

When you are using store bought pasta sauce with tomatoes, it is easy to follow the directions in the label as they will have it mentioned in their bottle how long the pasta sauce will last, including the expiry date of the sauce.

After opening the pasta sauce bottle, usually you need to store the pasta sauce in the refrigerator and you need to use them up in few days.

Usually they last for at least 5 to 7 days time, which is a weeks time in refrigerator when properly stored.

With this homemade pasta sauce too, you need to use the pasta sauce the same day of preparation or you will need to store in the refrigerator for few more days use.

If you store properly in air tight glass containers, you can store this in refrigerator for about a weeks time.

This is a small batch pasta sauce and currently, I do not have much experience with canning so I am not sure if this sauca can be canned for longer storage or how to can it.

So it is best recommended to use the same day of preparation or you can transfer to clean, dry air tight glass jars and store in the refrigerator for about a week.

Below you can get the detailed recipe for homemade pasta sauce using fresh tomatoes and spices.

The Base Tomato Sauce Ingredients

The ingredients for both versions are almost identical .

  • Tomatoes: I nearly always make this sauce with cherry tomatoes, which are inexpensive and avialable year-round . However, you can experiment with different tomatoes or even a combination of several types for different flavor profiles.
  • Herbs: I use a combination of oregano and a bit of thyme when roasting and a few fresh basil leaves for the stovetop version. However, feel free to adjust this to your favorite flavors: rosemary, marjoram, Italian seasoning, bay leaf, etc.
  • Garlic: added to the roasting pan for mellow, delicious flavor. Adjust the amount to taste
  • Extra virgin olive oil: increases the health benefits of the tomatoes AND adds richness and flavor to the sauce.
  • Salt & Pepper: to season, of course. And you can add chili flakes for a bit of heat .

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Spaghetti Sauce Recipe For Canning With Fresh Tomatoes Step By Step Instructions

My favorite canning spaghetti sauce recipe is adapted from The Encyclopedia of Country Living by Carla Emery. This recipe is very close to theSpaghetti sauce without Meat recipe listed on the National Center for Home Food Preservation website, so you know it’s a safe canning recipe.

Salt and pepper can be adjusted to taste. It’s okay to substitute an equal amount of fresh basil for some of the celery, green peppers or mushrooms.

You can also cut this spaghetti sauce recipe in half or to a fourth. Just keep the processing time the same, or freeze the marinara sauce in freezer bags or freezer safe containers instead of canning.

When we’re ready to serve the spaghetti sauce, we open a jar and heat it up, or brown some ground beef or Italian sausage and add the sauce to the skillet.

Prep And Cook Vegetables

Spaghetti with Fresh Tomato Sauce

First heat a couple of tablespoons of oil in a large pot over medium heat. When the oil is heated add approximately 1.5 cups each of diced sweet yellow onion, green pepper, and celery. Stir to coat, then let them cook for approximately 5 to 10 minutes, or until onions are starting to get soft and transparent. .

After these vegetables are tender add in a couple of teaspoons or so of garlic and stir to heat up. Next add in four quarts of peeled and deseeded tomatoes .

Add in about a quarter cup of dried Italian seasoning and let simmer for a few hours stirring occasionally and keeping an eye on it so it doesnt burn or cook down too far.

Dont forget a Splatter Screen. Tomato based sauces and soups tend to splatter as the tomatoes cook down and bubble up. My stove is usually a mess. I always make sure Im wearing an or old clothes that can handle a few extra tomato splatter stains.

After a few hours of stirring and simmering it will look a little something like this after the tomatoes cook down.

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Why Is My Tomato Sauce So Acidic

Tomato pH ranges from 4.3 to 4.9, while canned tomatoes have a pH of 3.5 or less. If your sauce is too acidic, heat your sauce and add a ¼ teaspoon of baking soda to a quart of sauce. It will foam up a little but not change the taste, but it will cut the acidity. If there is still a touch of acidity, add a teaspoon of unsalted butter to help tie everything together.

Homemade Pasta Sauce Recipe Made With Fresh Tomatoes

There is nothing better or more exciting than walking into the garden and seeing a tomato starting to ripen. We know that soon that the tomatoes will be in full harvest, and that means the kitchen will be bustling with some of our favorite tomato recipes, including this Homemade Pasta Sauce recipe.

Although we have several canning recipes for those who have bushels upon bushels of fresh vegetables from the garden, we often get asked how to make a smaller batches of our recipes. These recipes are designed for those with smaller crops or for those who want to use their harvest right away.

And that is exactly what this recipe is designed for. It is a classic red pasta sauce recipe made from fresh tomatoes that can be used on top of pasta, as a dip with bread, or even as the base to a pizza.

Homemade pasta sauce made from the San Marzano tomatoes from our garden.

It is best made using fresh paste tomatoes, such as Roma, San Marzano, or Amish Paste varieties. These types of tomatoes make for a better sauce as they tend to have a thicker wall base and a small seed core.

Although, you can also make it with standard slicing tomatoes. However, the sauce will take longer to thicken.

But not matter what tomato variety you are using, the first step is to peel the tomatoes. Luckily, there is an easy way to remove the skins from tomatoes.

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Homemade Spaghetti Sauce With Fresh Tomatoes

My son decided to try his hand at gardening this year. While I usually maintain a flower and herb garden, he wanted vegetables. Instead of picking out normal vegetables, he went for the exotic breeds. Weve had a delicate French squash thats not sold in any grocery store, a new cultivar of cantaloupe, and giant watermelons. Imagine having 83 pounds of watermelon to deal with at once!

But, my favorite vegetable is the tomatoes those fresh sun-warmed bits of goodness, dripping with juice. Weve enjoyed them in thick, hearty slices on grilled hamburgers, tomatoes marinated in fresh basil and herbs, and cubed into salads. Using tomatoes in small doses was no problem. Then, we had a bumper crop of tomatoes. Staring at an entire basket overflowing with tomatoes, I wondered what to do with them. Soon I was chopping them up and using them to make Homemade Spaghetti Sauce with Fresh Tomatoes. I dumped and I poured until I came up with a combination I, along with my entire family, enjoy.

Use A Food Mill Or Sieve To Puree The Tomatoes

Spaghetti With Fresh Tomato and Basil Sauce Recipe

For a silky, perfectly textured tomato sauce for canning, youll need to use a food mill or sieve to transform the boiled tomatoes into a velvety tomato pulp.

Scoop tomatoes into your mill, then start twisting. Reverse direction to scrape out the rest of the tomatoes then continue with the rest of the tomatoes. Place the tomato sauce in a bowl or large pot and set aside.

If you dont have a food mill, you can use a blender to blend the tomatoes in batches, and then use a sieve to filter out any tomato bits for the smoothest sauce texture.

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Homemade Tomato Sauce Using Fresh Tomatoes

Make the BEST homemade tomato sauce from scratch using fresh tomatoes, garlic, onions, herbs and wine! Youll never want to go back to the can!

Watch me make this fresh roasted tomato sauce from start to finish!

My grandma Barb keeps an adorable, rustic garden. Shes done so for as long as I can remember. Right behind her house is the coziest little spot that blooms faithfully with huge tomatoes, imperfect squash, green beans and sometimes corn.

Every time I call her on the phone she usually mentions something about her garden. Usually about how shes having such a hard time keeping the pesky groundhogs away or how shes gonna try to plant a new vegetable come spring .

Growing up I use to love to meander through the rugged rows of tomatoes. She had them staked up so cleverly uses pieces of sticks held together with shreds of old cloth.

Shed can most of the tomatoes, give them away or make big batches of sauce.

Have you ever had fresh spaghetti sauce? Well my familys favorite recipe for fresh spaghetti sauce starts with this recipe for fresh tomato sauce! IT. IS. SO. GOOD!!! Thats what were going to be making today! Youll find all kind of things to throw this sauce into, trust!

This isnt just any ol tomato sauce though. Im talking tomato sauce made with a variety of fresh tomatoes roasted to perfection, tons of garlic, onions, fresh herbs, oh and WINE!

Two Tips For Pick The Best Tomatoes For Sauces:

Summertime Spaghetti With Fresh Tomato Sauce

What do you do for a living? they ask. I never know how my response will go over or which questions will follow. Most often, the questions are, How did you get into that? and, where do you get your recipes? On a recent flight, I got a bold, How do you make money doing that?! from my seat mate. All fine questions, mind you.

I never have a good answer to the recipe source question. Typically, the recipes are a composite of ideas from restaurant meals, magazines, other blogs, cookbooks and suggestions from friends and readers. Sometimes I wake up with ideas sometimes they pop into my head when I open my refrigerator sometimes they come to me when Im deep in conversation during happy hour. I always try my best to give credit where credit is due.

Todays recipe is more straightforwardits from an old issue of Gourmet Magazine that Ive been wanting to try forever, courtesy of a special edition from Bon Appetit cross-referenced with Americas Test Kitchens vegetarian cookbook and fiddled with to meet my expectations. Thats pretty straightforward for me these days.

I finally got a chance to try it when I came across some big, juicy, local tomatoes at Whole Foods. I knew just what to do with them and flipped open my sources when I got home. Americas Test Kitchen wanted me to chop up the tomatoes and let them marinate for up to three hours, but I was hungry-bordering-on-hangry, and a three-hour wait wouldnt do.

  • Yield:2 to 4 servings 1x
  • Category:Entree

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Choose Your Homemade Pasta Sauce Consistency

The consistency of the homemade pasta sauce can vary significantly depending on the type of tomatoes that you use. The tomatoes will cook down, however, there still may be chunks of tomatoes throughout the sauce.

If you like your sauce on the thin, smooth side, you can puree the mixture by using an immersion blender to thin out the sauce after it has finished cooking. You could also put the sauce in a high speed blender, filling it no more than half full, and puree the mixture.

However, if you like more volume and texture, feel free to leave it as is! The choice is up to you!

If you prefer a thinner sauce, use an immersion blender or high speed blender to puree the mixture.

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