Fresh Tomato Spaghetti Sauce

“In late summer when the tomatoes are plentiful and ripe on the vine, this fresh sauce is a staple at my house. The family loves it, and guests rave. You can’t go wrong on this one. Thanks UPDATE: Incredibly delicious and simple.Vine ripened tomatoes make the sauce spectacular.A definite crowd pleaser.I have substituted fresh rosemary for the basil.Yummy.”

“I really enjoyed this recipe.It is defintely a keeper and one that I will experiment with.I used plum (Roma) tomatoes from my garden and used a technique from a Williams-Sonoma cookbook that said to cut a shallow X into the flowering end of each tomatoe, place in boiling water for 20 seconds and then immediately dip them into ice cold water.The skins came right off!The modifications I made to this recipe was to use 3 small to medium sized onions, doubled the garlic (8 cloves), and added two jalapenos (one seeded, one not) for some heat.Everything else I kept as is.My friend, with whom I shared this, said it was really delicious.Thanks for posting.”

“As I’m not a fan of chunky sauce, I pureed the tomatoes with an immersion blender before beginning.I don’t know if this made it thicker than other reviewers have reported, but I thought the consistency was good.I also added a little Italian seasoning per my husband’s request.”

“Good recipe, but a bit heavy on the basil. I would cut the basil in half.”

“Awesome recipe!”

“This was great and will probably also make a great base for tomato soup as well.First, for those who found it too thin, make sure 1) you’re simmering it UNCOVERED and 2) to try pureeing it.I used an immersion blender which made this super easy and fast.I also added fresh oregano b/c I had it.Lastly, you can easily can/freeze this and pull it out to make a quick tomato soup: add a little chicken broth and if you like a ‘bisque’, some cream, half and half or whole milk.”

“Absolutely fantastic!! I have made three batches in less than two weeks. I froze today’s batch in a gallon freezer bag! This recipe is a keeper!”

“Really great basic sauce recipe. Thanks for posting!”

“Very nice and fresh tomato sauce!I had a green pepper to use so added that in place of one of the onions, otherwise made as directed.I added some Italian turkey sausage before serving and served over whole wheat pasta and we really enjoyed – thanks for sharing the recipe!”

“Fresh from the garden taste. I combined Roma tomatoes with heirloom ones and it worked great.I also add fresh herbs (sage, rosemary, basil, and tarragon), green chilies, jalapenos, and red/yellow bell peepers.I freeze this and give to my friends and use it when I need spaghetti sauce.Love this sauce!!!”

“I followed this recipe… somewhat!I added 6 garlic, 4 Italian sausage links, left out the parsley and added 4 anchovy fillets.I blended half the sauce so it was not so chunky.As it was, the sauce was really quite nice.Here is where I differed:I had about 3/4 cup of Roasted Eggplant Dip (81983) left over from a previous dinner party, so I added it to the pot.Once cooked, I removed about 1-1/2 cups and added about 1/4 cup cream (the rest, I froze)This sauce turned out fantastic….enough so that if I ever do the Eggplant Dip again, I will put some aside to make this sauce up again.I served this over fresh pasta that I made with my pasta machine.DH was a very happy man!This recipe will definately go in my rotation!Thanks for the inspiration!”

“This turned out great, and thickened on its own, although it was hard to let it simmer that long.I added meatballs during the last 20 minutes of simmering, but the sauce was hearty enough alone that it would have been fine without them :-)”

“This sauce is fantastic. I don’t use tomato paste as was mentioned by others. It makes the sauce bitter. It cooks down to a nice thickness without paste.”

“YUM!This is the best fresh tomato sauce ever!I did not peel the tomatoes but let it simmer a little longer.Also added a small can of tomato paste to thicken and used a little more garlic than called for.My family are meat eaters so I added chicken Italian sausage at the end — delicious!!”

“Followed the recipe to a “T” except I doubled it but kept the oil to 1/4 cup.Yummy!!Thanks so much for sharing and giving me something else to do with my over-flowing garden!!:O)”

“awesome! my favorite pasta sauce by far! Put the sauce in the pasta and mix before you serve.”

“This is the recipe that i have been looking for!Tahnk you soo much! I have added some tomato paste(about 6 oz) to make it thicken n a creamy look. I used dried herbs as I couldnt get fresh one. I also omitted the parmesan cheese. but the taste is still fabulous!! I love the chunks of tomatoes a lot! Absolutely will use this recipe again n again…yummy!”

“The sauce has a good flavor – taste your sauce before adding the sugar.My tomatoes from the garden last fall were already sweet enough.I liked the thinness of the sauce – light and flavorful even after freezing for 6 months.”

“Used this perfect recipe several times during the past few months. Had a bountiful crop of red and yellow cherry tomatoes. Worked perfectly. Beautiful taste and appearance. 12 yr old daughter says this is the only recipe she wants me to use. Thanks a bunch!”