Anyone know any good recipes for making spaguetti sauce from scratch?
Written by Guest on October 6th, 2010Question by Doll 101: Anyone know any good recipes for making spaguetti sauce from scratch?
I have so many ripe tomatoes growing in my garden, that I don’t know what to do with them. I’ve had them with rice and sandwiches. Please give me a spaguetti sauce recipe or any other recipes for tomatoes. Thank you.
Best answer:
Answer by caroline w
Ingredients
28 ozs tomatoes
1 cup Fresh basil leaves, washed well
1 Medium onion, peeled
4 Garlic cloves, peeled
2 tbsp Extra-virgin olive oil
1 can (6 oz size) tomato paste
1 tsp Salt
1 tsp Freshly ground pepper
Generous pinch of crushed red pepper flakes (optional)
Preparation
snip them into rough pieces with kitchen shears l. Snip 1 cup basil leaves into small pieces. In a food processor, chop 1 medium onion and 4 cloves of garlic
2. Heat 2 tbsp olive oil in a heavy saucepan over medium-low heat. add the onion and garlic, then stir constantly with a long wooden spoon for about 5 minutes. The onion and garlic are ready when they have softened, smell fragrant, and are just beginning to turn brown.
3. Add the chopped tomatoes and their juices, the basil, and the can of tomato paste to the pan, and give it a good stir. Bring the sauce to a gentle simmer. Let it cook, uncovered, for 30 minutes. stir occasionally to keep the sauce from burning on the bottom.
4. In a small bowl, combine 1 tsp salt, 1 tsp freshly ground pepper, and for a spicier flavor, a healthy pinch of red-pepper flakes. Add the spices to the sauce after it is done cooking
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Tags: anyone, From, good, know, Making, Recipes., Sauce, scratch, spaguetti
October 6th, 2010 at 1:37 am
Home Made Spaghetti Sauce
A very easy and delicious home made spaghetti sauce. I know the carrots sound strange, but it helps not to get heartburn, and you don’t even taste them.
3 lbs ground beef (browned & drained)
1 green pepper (diced)
fresh mushrooms (diced)
2 cloves garlic (pressed)
1 large vidalia onions (chopped)
1 stalk celery (chopped)
1 small carrot (minced)
1/2 cup brown sugar
2 cans tomato paste
1/2 cup water
1 pinch sage
1 pinch chili powder
1 pinch celery seeds
1 pinch rosemary
1 pinch pepper
1 pinch paprika
Place all ingredients in a large dutch oven/pot on the stovetop.
let simmer for at least an hour
Adjust seasonings to your taste.
I hope this was helpful,Take Care!!!
October 6th, 2010 at 1:47 am
Tomatos are yummy, wish I lived near you I’d pinch some, lol.
This is a quick easy recipe for spaghetti sauce, takes around 15 mins!
Ingredients
1/2 diced green pepper
1/2 diced onion
2 chopped tomatoes
1/2 cup red or white wine
1/2 cup cream or milk
1 your favorite spices basil, oregano, , etc.
1 salt & pepper
Directions
Heat olive oil in large skillet till water sizzles. Add 1/2 diced
green pepper, 1/2 diced onion, 1 to 2 crushed & diced cloves garlic,
and a couple chopped large tomatoes (peeled if you prefer). You can
also add other veggies if you wish. After they saute for about 5
minutes, add one cup tomato sauce, 1/2 cup red or white wine (or
stock, or water from the cooking pasta), and 1/2 cup cream (or milk).
Flavor with a sprinkle of oregano, basil, salt and pepper. Turn down
heat and simmer about 5 minutes. Serve over pasta. This sauce is
quite different from the normal cook-all-day sauces; it is more fresh
and vibrant, but not as complex. It will accomodate almost any
vegetable you choose to add. Try eggplant or broccoli or asparagus,
just to name a few.
Servings: 4 servings
Hope you enjoy it!
You could also try stuffing your tomatos, depending how big they are!
Just scoop out the middle, stuff with rice or meat, or veg or any combination, wrap in foil and bake in the oven! Just remember to add herbs and spices for that extra edge!
October 6th, 2010 at 2:41 am
OOOoooo, garden fresh tomatoes are to die for! I like to eat them like apples (but only the fresh ones, not store bought). You can slice them up and dry them for later, to snack on, to sprinkle on salads and other things. You can broil them–just carve out the core and sprinkle some shredded cheese on and broil until the cheese melts (which usually is enough time to semi-cook the tomato too. You can throw them in soups–I leave the skins on just cause I like them but others remove the skins. Make salsas–there are lots of different salsas you can make. And how about gazpacho? Yum. Tomato and muenster cheese sandwiches. Tomatoes stuffed with tuna/shrimp/crab (salad or not). Tomato soup.
I’ve made spaghetti sauce from roma tomatoes since they tend to be less liquidy so their meat is denser and you don’t have to boil it down so long–with romas, it takes about a day of boiling to reduce it to a proper sauce consistency. And what you throw in is up to you–my eaters have some intolerances (green peppers can’t be digested by some of us, etc.) so our sauce usually is pretty basic (I also have a problem with acid so I toss in a teaspoon of baking soda to reduce the acid). Parboil the tomatoes until the skin starts cracking (usually only a few minutes), then (they are going to be real hot so maybe use something to protect your hands) just pull the skins off. Core then, chop them into cubes. In a large pot, put some virgin olive oil (ok, any olive oil but Iike the taste of the virgin ones), garlic cloves. sliced or chopped onions and saute. You can either leave the garlic in (some people like to eat them, I leave them in so any flavor they have left will go into the sauce but we remove them if they don’t completely dissolve). When the onions are go a little soft, toss in the tomatoes. You can add some wine if you like (we never have any around and I’m not going to buy a whole bottle just for the sauce.), how much you use is up to your taste. Salt, pepper, oregano to taste (fresh oregano will have a stronger taste but it’s not available all the time). Add green peppers, sweet red &/or yellow, hot peppers if you like it spicy. If you didn’t add wine, put in just a little water so the stuff on the bottom don’t scorch. Bring the liquid to a boil, cover, turn down the heat (if you have one of those heat diffuser things, put that under the pot) and simmer all day, stirring periodically. Once the tomatoes start looking like real sauce, add any other veggies (sliced zucchini, some folks add shredded carrots but I don’t), mushrooms, etc.) you want. Cover and simmer some more, tasting periodically so you can adjust the seasonings. I also add grated parmesan cheese and stir well so it doesn’t sink to the bottom. When the consistency gets to where you like it (some folks like thinner sauce, some real thick), If you’re going to add sausage or meat or meatballs, cook first, then add to sauce and let them simmer too. Since this process takes so long, you probably won’t want to do this daily, or even weekly, so you might want to save some in the freezer, or can some if you know how to do that.