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Aug 10, 2012 09:59 AM

Spaghetti sauce recipe using fresh tomatoes from the garden

I have an abundance of fresh Roma tomatoes and thought of making spaghetti sauce with them.Anyone have any good recipes that they don't mind sharing? Also could it be put in the freezer for later use?

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  1. We frequently have linguine with a condiment of garlic and broccoli sauteed in olive oil, diced fresh tomatoes are added without being cooked, and topped with 'basilico fatto a brandelli' (fresh basil sliced in ribbons, I prefer to use Italian culinary terms rather than those from that other language). We were accustomed to include pine nuts before the prices became outrageous. More olive oil is added just after plating the pasta. My wife adds grated Parmigiano Reggiano to her servings.

    2 Replies
    1. re: ChiliDude

      Yes in the summer either chopped raw or roasted ,torn basil and garlic with course ground black pepper .Of course extra virgin olive oil and grated cheese I prefer Locatelli Romano . Then the add ons today I'm thinking anchovies .

      1. re: scunge

        My in-laws preferred Locatelli Romano. They lived in the Midwest, and would fly East to visit us and their grandkids. My mother-in-law got funny looks from airport personnel when asked to have her purse inspected. There was usually a recycled glass quart peperoncini jar filled with freshly grated Romano. This was more than 30 years ago before TSA was installed. She thought that we had relocated to another world where there were no people of Italian heritage.

        My wife prefers Parmigiano Reggiano as I previously stated, and it has to be grated a certain way for her satisfaction. Who am I to argue. I miei antenati non erano italiani (my ancestors were not Italian).

    2. A really simple and fresh tasting will be wonderful using the Romas you have in your garden. All you need are a few tomatoes, olive oil, garlic, 3 or 4 leaves of fresh basil, salt & pepper.

      Chop the tomatoes, chop the garlic. Heat the oil, add the chopped garlic, fry for a couple of minutes, toss in the chopped tomatoes, the basil and salt & pepper. Cook over medium high heat for about 5 minutes stirring a few times. That's it. Cook your pasta and serve with the sauce. I put the pasta water on to boil before I start the sauce, then throw the macaroni (into the boiling water) while the sauce is cooking. The sauce is done when the pasta is.

      You can certainly freeze the sauce if you like but you probably will want to eat immediately... with grated Romano or Parmigiano over top or not.

      1 Reply
      1. re: Gio

        I do basically the same as Gio... sometimes fresh tomatoes, sometimes ones I froze. The only difference is, I simmer the sauce for 20-30 minutes and I like to add a chunk of parmigiano reggiano rind while it simmers. The cheese rind adds great flavor/richness to the sauce.

      2. The fresh sauces that are recommended sound good. You can freeze the tomatoes, too. Just blanch them, peel (very easy after blanching), and cut in half. I squeeze most of the seeds out. Then just pop in freezer bags, seal, and ready for the freezer. Then, when you take them out to use, while they are semi-frozen, squish the bag to break them up.
        You can also cut them in half, and dry them, either in a dehydrator or on a cookie sheet in a low oven. I wouldn't use oil or any seasoning, except maybe a bit of salt to help draw out the water. Then season them as you use them.

        1. Saute onion and chopped peeled tomatoes until the tomatoes are lightly browned and the onion is tender. Reduce heat and add some chopped fresh basil, minced garlic (I prefer lots of garlic but you can use as much as you like) and a pinch of salt. Cook for about 5 minutes, then add a little sugar and some parsley or cilantro (leaves and stems) and simmer uncovered for 1 1/2 to 2 hours. Be sure to stir it frequently. When it gets thick enough to coat the back of a spoon, take out the parsley/cilantro stems and set aside to cool. If a thinner sauce is preferred you can puree it once it's cooled. Refrigerate for a day or two before reheating and serving over pasta. Remember that, in serving Italian pasta with sauce, the pasta is the star of the show, not the sauce. But it's OK to sprinkle a little Parmesan cheese over each serving.

          1. Sweat minced onions in olive oil, add chopped tomatoes, pips and all,a splash of white wine, a good pinch of red pepper flakes, and some salt. If you have them and want to add them, quartered kalamata olives, capers, or roasted red peppers. As soon as it is hot, it is ready. I love it on pasta or for a quick casserole of grilled half inch slices of eggplant, dotted with fresh mozzarella. Top it with fresh basil. If you go the eggplant route, use lots of oil to do the onions and drop a clove or two (smashed) of garlic in there and use the oil on the slices of eggplant.