Fresh Tomato Sauce

Mine turned out soup and bland.

Seemed more like a salsa than a pasta sauce. I used 1 tsp. salt and 1/8 tsp. pepper, then added one can of commercial tomato sauce to it. It made a nice chunky pasta sauce, lacking the traditional Italian seasonings, which could be added if you miss them. The second time we made it, we canned it without the extra tomato sauce, making two pints. We will probably add the sauce when we use it in a recipe.

Delicious! We didn’t have peppers so used carrots instead. Added a dash of red pepper flakes. Excellent!

I tried making this and had to change it after I realized there was going to be Wayyyyy too much onion. I hope to find a better recipe next time. I haven’t tasted this yet but it doesn’t look appetizing.

EXCELLENT!

This is a nice, simple sauce. I’ve made many types of quick tomato sauces, and I can tell you there are some basic tips that aren’t really discussed in this recipe. #1 – Plum tomatoes are always preferable to other varieties of tomatoes in a sauce recipe, because they tend to have more flesh and fewer seeds and juice. If you are using so-called ‘table tomatoes,’ you should seed them before you dice them, and you’ll still probably have to cook them longer, or simmer them UNCOVERED to let the water evaporate. Voila! No more thin sauce. #2 – Fresh tomato sauce needs a bit more salt than you would think. If you are sensitive, or trying to lower your sodium intake, try adding some fresh lemon juice near the end of the cooking time, or adding a salt-free seasoning blend (like Mrs. Dash(TM)). #3 – Some tomato varieties tend to be very acidic. Taste them raw, and if they are acidic, you’ll want to add maybe 1/2 to one teaspoon of sugar to counteract the acid – especially since this recipe calls for white wine (don’t forget to taste before and after you add a small amount of sugar – no one likes an overly-sweet sauce). My preferences are to peel the tomatoes before dicing (I don’t like the texture of cooked tomato skins), and I like a bit of heat. Red pepper flakes are traditional, but a few shakes of the hot sauce bottle work for me. Hope you try it!

This was delicious and easy to make.

Made it with fresh tomatoes from my garden and added mushrooms!

I’m excited to try this, going to freeze for later use, thanks for add’l. comments. It sounds easy and yummy!! OK, so I tried this today OMG, it is so good!!! Thank You Karmele, I did tweak this some, 1st of all I doubled the recipe cuz I’m gonna freeze it, I omitted the gr peppers cuz my husband cant eat them,I also added It. seasoning cuz I will be using it in pasta recipes, I also add 2 TB sp of sugar, just cuz I like the favor and I used beef broth I brought it to a boil and than simmered for 3 hrs without a cover it thickens alot better with out. It is thick like chili right now, perfect!!! Its still cooling so not sure how many cups I’ve got But I will make more… Thanks for sharing this recipe.. Love It

people people!!!!this just needs to simmer with the lid on longer until you reach the desired consistancy! Great place to start an italian dinner, just throw in any other veggies, mushrooms, ets..I like to add several jalapeno peppers finely minced. Use on fresh pasta you wont be sorry!

This is easy, & great—partly because it is FRESH, & because the sodium content is so very low! I use just a bit of sea salt. We love red bell peppers, so sometimes, I use those in addition or instead of the green bell peppers—adds a great flavor to tomatoes 🙂

This recipe, Fresh Tomato Sauce, is the basic ‘crudo’ Italian tomato sauce. I don’t use peppers unless it goes with the rest of the meal I’ve planned. First I blanched the tomatoes, cored and removed the skins. I put them in a large pot, whole with the oil and gently mash them until they’re ‘crude cut’. I added several bay leaves, basil, Italian seasonings, the onion and garlic, 1/4 cup RED wine and two pinches of white sugar, and salt to taste. Let simmer an hour. Taste, adjust salt/spices, and add tomato paste as needed, to thicken or enhance flavor. Now add Italian sausage links or meatballs, simmer another half hour and serve. Delish.

A great go to recipe. You can also add some firm fresh fish for a great seafood stew over rice. old cajun recipe adds a little hot sause.

The sauce is good, but there is NO way any of the cook times are right. Prep time is farthest off, and I cooked mine for 45min-1hr to make it thicken. I must say though, it was worth every minute.

I’m not sure what happened, but my sauce was very thin and with all the vegetables it was more like a salsa. The taste was good, but I will use the leftovers to dip my chips in.

I let this stay on the heat longer than 20 minutes and it thickened the sauce…so very good and lots of flavor

I thought this was pretty good, but I did add a tablespoon of oregano and tomato paste. Also I put a little less onion. I’ll try blending it next time, as it didn’t cook down. I think I’ll also try adding basil to it. I put it on top of sliced eggplant and stuck it in the oven for 15 minutes at 450 which was very good with Parmesan on top. I think it’s a versatile and good recipe, thanks.

I changed a lot about this recipe. First I took 3lbs of fresh garden tomatoes and halved them, coated them with olive oil and sprinkled them with dried orageno. I roasted them in the oven at 400 degrees for 45 min. I sauteed 5-6 cloves garlic, 2 onions, and 1 green pepper until fragrant and translucent in a big sauce pan. I then added 1 1/2 c fresh basil, 2-3 tsp oregano, and 2-3 tsp fresh rosemary. I sauteed that for another min. Then I placed the roasted tomatoes and all the juices in the sauce pan and simmered for 2 hours. When the tomatoes broke down I added approx. 1 cup of vodka. Simmered for another 1/2 hour and then I pureed the sauce. I added a few sprinkles of dried oregano and parsley while the sauce was cooking.

This is a good basic recipe. I didn’t use the olive oil, green peppers or the onions but added fresh hot peppers and grated zucchini. I skipped the wine too. Now that you mention it, did I even really make the same dish?? However, if you would like the general idea of a fresh tomatoes sauce, this is a good starting place. Then just change it up to match your taste/what is in the fridge. The sauce is indeed runny/watery, but that did not bother me.

I agree this recipe is more of a vague idea than a real recipe. Also, you’d have to be pretty skilled to mince 6 tomatoes, 3 onions, 2 peppers and 4 cloves of garlic all in 5 minutes! Right.. Prep alone took 25 min. A nice way to use up summer produce. I added a sprig of rosemary in at the beginning, pureed a bit with a hand blender (after cooking more like 40 minutes) and then added a big handful of fresh chopped basil and parsley at the end. Simple and tasty if you have good fresh ingredients.

Don’t be afraid to add a little paste and by all means don’t use just the fillet!! If you grow your own tomatoes you understand why! Cook it down a little with a lid (about an hour) I start out with a liberal amount of oil, saute lots of chopped garlic and some onion, then add tomatoes, red wine, paste, salt, pepper, a touch of honey if needed and at the very end add fresh basil…