Making spaghetti sauce from fresh tomatoes is a delicious and rewarding process. Here's a simple recipe to guide you through the steps:
Ingredients:
- 2-3 pounds of fresh tomatoes (plum or Roma tomatoes work well)
- 1 onion, finely chopped
- 3-4 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional, for some heat)
- Salt and pepper to taste
- 1-2 tablespoons tomato paste (optional, for a thicker sauce)
- 1 tablespoon sugar (optional, to balance the acidity)
- Fresh basil leaves (optional, for garnish)
Instructions:
Prepare the tomatoes: Bring a pot of water to a boil and make a small X-shaped incision at the bottom of each tomato. Drop the tomatoes into the boiling water for about 30 seconds, then quickly transfer them to a bowl of ice water. This blanching process will help you peel the skins off easily. Once cooled, peel the skins off the tomatoes and discard them. Cut the tomatoes into quarters and remove the seeds, if desired, to reduce excess moisture.
Heat olive oil: In a large saucepan or pot, heat the olive oil over medium heat.
Sauté onion and garlic: Add the finely chopped onion to the pot and sauté until it becomes translucent. Then, add the minced garlic and cook for another minute or until fragrant.
Add tomatoes and seasonings: Put the prepared tomatoes into the pot with the onion and garlic mixture. Stir in the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste.
Simmer the sauce: Bring the mixture to a gentle simmer, then reduce the heat to low. Partially cover the pot and let the sauce simmer for about 30 minutes to an hour. Stir occasionally to prevent sticking.
Optional thickening: If you prefer a thicker sauce, you can add tomato paste to the mixture during the simmering process. Add it a little at a time, stirring well until the desired thickness is reached.
Adjust the flavor: Taste the sauce and adjust the seasoning according to your preferences. If the sauce tastes too acidic, you can add a tablespoon of sugar to balance the flavors.
Blend the sauce (optional): For a smoother consistency, you can use an immersion blender or transfer the sauce to a regular blender and blend until you reach the desired texture.
Serve: Once the sauce is ready, you can use it immediately over cooked spaghetti or store it in an airtight container in the refrigerator for up to a week. You can also freeze it for longer storage.
Garnish: Before serving, you can add some torn fresh basil leaves on top of the sauce for an extra burst of flavor.
Enjoy your delicious homemade spaghetti sauce made from fresh tomatoes!