how to make sauce with fresh tomatoes?

lytedark

anyone have a recipe for sauce with fresh tomatoes that comes out great?

CeltiCutie

I have one from my mom's BF's right off the boat Italian mother. Hold on let me rummage through my recipe cards to find it!

 

ETA::: It's meat sauce. don't know if that's ok?? You could probably omit the meat... 

garlic (to your taste) 

1 cup chopped onion

1 lb. Ground Beef

1 lb. tomatoes cut up

1 6 oz can of tomato paste

1 tablespoon brown sugar

1 teaspoon salt.

1 1/2 teaspoons of oregano crushed.

In skillet combine onion, meat and garlic -cook till meat is brown and onion is tender. Skim fat. Add remaining ingredients and 2 cups of water. 

Simmer uncovered 3 hours or till sauce is thick, stirring occasionally. Serve over hot spaghetti.

 

clayswife

are you set on sauce? because this is my go to pasta recipe when I have fresh tomatoes

https://www.foodnetwork.ca/recipes/Main/Pasta/recipe.html?dishid=1893 

Mystery2B

If you want a fresh sauce to use right away -

chop up the tomatoes, add 1/4 cup good olive oil, crush/chop/press 2 cloves of garlic, chiffianade some basil, add salt and pepper to taste (it will need salt). Let it sit and come together for like 30 minutes (about how long it takes if you make the sauce first and then put the water on to boil and cook the pasta). Pour the HOT (drained) pasta over the sauce and enjoy. 

brianna611

I like making a fresh sauce like Mystery, and pour it over pasta/etc.  I like to let the tomatoes macerate in some EVOO, s&p, basil, oregano, garlic, etc. depending upon your tastes.  Then I pulse in the food processor.  Again, depending on how you like it, it could be chunkier or smoother.  It's so healthy and delicious.

emolee84

i have one in my blog (link is in siggy)

thejennigirl

2	tablespoons olive or vegetable oil
1	large onion, chopped (1 cup)
1	small green bell pepper, chopped (1/2 cup)
2	large cloves garlic, finely chopped
5	fresh tomatoes, peeled & chopped
2	cans (8 oz each) tomato sauce (optional)
2	tablespoons chopped fresh or 2 teaspoons dried basil leaves
1	tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1/2	teaspoon salt
1/2	teaspoon fennel seed
1/4	teaspoon pepper

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1. In 3-quart saucepan, heat oil over medium heat. Cook onion, bell pepper and garlic in oil 2 minutes, stirring occasionally.
2. Stir in remaining ingredients, breaking up tomatoes with a fork. Heat to boiling; reduce heat. Simmer uncovered 45 minutes.
3. Use sauce immediately, or cover and refrigerate up to 2 weeks or freeze up to 1 year.