There’s just something magical about a really good spaghetti sauce from fresh tomatoes, isn’t there? Forget those jars from the store; when you use ripe, juicy tomatoes, you get a flavor that’s so much richer and more authentic. As a chef here in Valencia, I’m all about letting the ingredients shine, and that means using the best, freshest tomatoes I can find. It’s a taste that reminds me of my grandmother’s kitchen, a true taste of home. This easy recipe captures that sunshine and passion, bringing a little bit of Spain right to your pasta bowl.
Why You’ll Love This Spaghetti Sauce from Fresh Tomatoes
You’ll absolutely adore this recipe because:
- It’s surprisingly easy to make, even for beginners!
- The flavor is incredible – so much better than store-bought.
- It’s a healthier option, packed with natural goodness.
- It’s super versatile – perfect for pasta, pizza, or even as a base for other dishes.
- There’s a real satisfaction in creating a delicious sauce from scratch with fresh ingredients.
Essential Ingredients for Your Spaghetti Sauce from Fresh Tomatoes
Alright, let’s talk about what goes into making this absolute dream of a spaghetti sauce from fresh tomatoes. The star, of course, is the tomato! You’ll want about 2 kilograms of ripe tomatoes. Make sure they’re nice and juicy – that’s where all that incredible flavor comes from. Just give them a good wash and chop them up roughly; no need to be fancy here.
Next up, we have our aromatics: 1 large onion, finely chopped, and 4 cloves of garlic, minced. These guys build the flavor base. For cooking, you’ll need about 1/4 cup of good quality extra virgin olive oil. Trust me, the quality of your olive oil really makes a difference here! Then, we add the dried herbs: 1 teaspoon of dried oregano and 1/2 teaspoon of dried basil. And always, always have salt and freshly ground black pepper to taste on hand. That’s it! Simple, right?
Ingredient Notes and Substitutions for Fresh Tomato Sauce
The absolute key to this spaghetti sauce from fresh tomatoes is ripeness. The riper your tomatoes, the sweeter and more flavorful your sauce will be. If you can’t get your hands on amazing fresh tomatoes, don’t despair! You can use good quality canned whole peeled San Marzano tomatoes as a substitute; just drain them slightly and chop them up. For the herbs, if you have fresh basil and oregano, definitely use them! A good handful of fresh basil leaves, torn, and a tablespoon of fresh oregano, chopped, will be fantastic. And when it comes to olive oil, a nice extra virgin olive oil adds a beautiful fruity note that complements the tomatoes perfectly. You can learn more about the health benefits of olive oil.
Crafting Your Spaghetti Sauce from Fresh Tomatoes: Step-by-Step Instructions
Alright, let’s get this delicious spaghetti sauce from fresh tomatoes bubbling away! First things first, grab your big pot – a heavy-bottomed one is best for even heating. Pour in that lovely 1/4 cup of olive oil and set it over medium heat. Let it warm up a bit before you add the chopped onion. We want to cook those onions until they’re nice and soft and a little translucent, which usually takes about 5 to 7 minutes. Don’t rush this part; softened onions make the sauce so much sweeter!
Now, toss in your minced garlic. You only need to cook the garlic for about a minute, just until you can smell its amazing aroma. Be careful not to burn it, though – burnt garlic is no fun! Next, it’s time for the star of the show: the chopped fresh tomatoes. Add all those beautiful, juicy tomatoes to the pot, along with the dried oregano and dried basil. Give everything a good stir to combine all those wonderful ingredients.
Bring the whole mixture up to a gentle simmer. Once it’s bubbling softly, turn the heat down to low, pop a lid on the pot, and let it cook for at least an hour. You want it to simmer away, letting all those flavors meld together beautifully. Remember to stir it occasionally to make sure nothing sticks to the bottom. If you’re like me and love a super smooth sauce, you can totally blend it! Either use an immersion blender right in the pot for a few seconds, or carefully pass it through a food mill. Either way works wonders. Finally, taste it and add salt and pepper until it’s just perfect for you. Easy peasy!
Tips for Achieving the Perfect Spaghetti Sauce from Fresh Tomatoes
Want to make this spaghetti sauce from fresh tomatoes absolutely sing? Here are a few little tricks I swear by. If you want an extra layer of depth, toss in a bay leaf while it’s simmering – just remember to take it out before you blend or serve! Cooking on low heat is crucial; it lets the tomatoes break down slowly and develop that rich flavor without scorching. And always, always taste and adjust your seasonings at the end. Sometimes it needs a pinch more salt, or maybe a tiny bit more pepper. It’s your sauce, make it perfect for you!
Serving and Enjoying Your Homemade Spaghetti Sauce
Now for the best part – enjoying your incredible homemade spaghetti sauce from fresh tomatoes! Ladle this gorgeous sauce generously over your favorite pasta. A good quality spaghetti or linguine is always a winner, but it’s also amazing over gnocchi or even polenta. Don’t forget a side of crusty bread for dipping up every last bit! A sprinkle of fresh basil leaves or some grated Parmesan cheese on top makes it extra special. ¡Buen provecho!
Storing and Reheating Your Spaghetti Sauce from Fresh Tomatoes
This wonderful spaghetti sauce from fresh tomatoes is perfect for meal prepping! Once it’s cooled down, you can store it in airtight containers in the refrigerator for up to 4-5 days. For longer storage, it freezes beautifully! Spoon it into freezer-safe bags or containers, leaving a little headspace for expansion, and it’ll keep its delicious flavor for about 3-4 months. To reheat, you can gently warm it on the stovetop over low heat, stirring occasionally, or pop a portion in the microwave until it’s nice and hot.
Frequently Asked Questions About Spaghetti Sauce from Fresh Tomatoes
Got questions about whipping up this amazing spaghetti sauce from fresh tomatoes? I’ve got you covered! Many people ask if they can use canned tomatoes instead of fresh. Absolutely! If fresh aren’t in season, good quality whole peeled San Marzano tomatoes are a fantastic substitute. Just chop them up. If your sauce isn’t as thick as you like, no worries! You can simmer it uncovered for a bit longer to let some of the liquid evaporate, or mash some of the tomatoes against the side of the pot. For the best flavor in this from scratch tomato sauce recipe, I really love using ripe Roma or plum tomatoes because they have less water and more pulp. But honestly, any ripe, juicy tomato will work wonders. You might also be interested in dairy-free alfredo sauce for a different pasta experience.
Curious about how long this homemade tomato sauce lasts? It’ll keep in an airtight container in the fridge for about 4-5 days, or you can freeze it for up to 3-4 months. It’s just so satisfying to have this easy fresh tomato pasta sauce ready to go whenever pasta cravings strike! For other delicious pasta options, check out our creamy chicken mushroom pasta.
About Carmen Velasco, Your Culinary Guide
Hi there! I’m Carmen Velasco, a 42-year-old chef who calls the beautiful city of Valencia, Spain, my home. You know, if you ever wander through the charming little streets near our Mercado Central, you’ll probably catch the scent of saffron and roasted peppers – that’s my neighborhood! I spend my days in my cozy kitchen studio, completely lost in the magic of Spanish cuisine. My passion is really about letting those simple, fresh ingredients speak for themselves, and that’s exactly why I adore using vibrant, ripe tomatoes in everything from this spaghetti sauce to so many other dishes. It’s that connection to the land and the season that truly inspires me. If you’re interested in exploring more Spanish flavors, you might find traditional Spanish dishes fascinating.
Estimated Nutritional Information
Just a little heads-up, the nutritional info for this delicious spaghetti sauce from fresh tomatoes is an estimate, as it can change depending on the exact ingredients and brands you use. But for a 1/2 cup serving, you’re looking at roughly 120 calories, 7g fat (1g saturated), 15g carbohydrates, 3g fiber, 2g protein, 8g sugar, and 300mg sodium. Pretty wholesome, right?
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Fresh Tomato Spaghetti Sauce: Simply Taste 1
- Total Time: 1 hour 30 minutes
- Yield: Approximately 6 cups 1x
- Diet: Vegetarian
Description
A simple and delicious spaghetti sauce made from fresh, ripe tomatoes, capturing the authentic taste of Italian cooking.
Ingredients
- 2 kg ripe tomatoes
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt to taste
- Black pepper to taste
Instructions
- Wash and roughly chop the fresh tomatoes.
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the chopped tomatoes, oregano, and basil to the pot.
- Bring the sauce to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, stirring occasionally.
- For a smoother sauce, you can use an immersion blender or pass the sauce through a food mill.
- Season with salt and pepper to taste.
- Serve hot over your favorite pasta.
Notes
- For a richer flavor, you can add a bay leaf while simmering.
- This sauce freezes well for future meals.
- Adjust herbs and seasonings to your preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Sauce
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: spaghetti sauce, fresh tomatoes, homemade tomato sauce, pasta sauce, Italian sauce, marinara sauce, garden fresh, from scratch, easy recipe, vegetarian