Fresh Tomato Spaghetti Sauce Recipe

Fresh Yellow Tomato Sauce

My fresh yellow tomato sauce is completely yellow but tastes just like ripe red tomatoes!
My fresh yellow tomato sauce is completely yellow but tastes just like ripe red tomatoes! | Source

Easy Fresh Tomato Sauce

This is an easy tomato sauce recipe that can be put together in minutes. It is great for light pasta dishes, seafood and antipasta.

  • 4 cups of fresh tomatoes, seeded, cored and chopped
  • 2 cloves of garlic, chopped
  • 2 TBLS Italian Seasoning
  • 1 TBLS Olive Oil
  1. Heat the oil in a sauce pan.
  2. Gently saute the garlic.
  3. Add the tomatoes and Italian seasoning.
  4. Cook for 10-15 minutes, until the tomatoes cook through and become "saucey".

How To Make Fresh Tomato Sauce

Fresh tomatoes are more abundant than ever. Not only are more and more Americans growing tomatoes in their gardens there are more and more varieties available from the local supermarket. The days of completely uniform, gas ripened flavorless tomatoes is over. Now their are a wide variety of fresh tomatoes available year round. The growing trend of heirloom seeds, organic growing and greenhouses has made high quality, super delicious tomatoes a treat for everyday life. With so many available tomatoes it is no wonder many people are asking the question: How do you make spaghetti sauce from fresh tomatoes?

This past summer I grew 8 different varieties of tomatoes in my garden. I had a lot of tomatoes and made a lot of sauce. I even canned the fresh ripe tomatoes so I could enjoy making sauce all year. Making spaghetti sauce from fresh tomatoes is easy. Whether you choose to make a rustic tomato sauce or a more refined culinary sauce the results will be delicious. Tomatoes cook easily into sauce and can take on a wide variety of flavors, making them good in cuisines from around the world.

  • Fresh tomato sauce is as easy as sauteing garlic in a pan, tossing in chopped fresh tomato, heating to a sizzle and adding white wine. This is a great way to serve homemade pasta or steamed clams.
  • Salsa is also a kind of tomato sauce. Use fresh tomatoes to make a salsa by adding chopped cilantro, red onion, garlic and green chilis. Great with chips, vegetables, tacos and quesadillas.
  • Tomatoes can be used to make chutney. Add chopped raisins, toasted curry powder, cilantro and toasted pine nuts to make a great chutney.

Canning Fresh Tomatoes For Making Spaghetti Sauce

I canned fresh tomatoes so I could make sauce all year long.
I canned fresh tomatoes so I could make sauce all year long. | Source

Tip For Cooks

Use yellow tomatoes in place of red tomatoes in order to get that great tomato flavor without adding the dark red color. Your friends and family will be amazed at the rich flavor and wonder how you achieved it. Yellow tomatoes can be substituted any where tomatoes are called for.

What Is Concasse Tomato

Concasse is a term you do not hear to much anymore except in classically trained kitchens and French cookbooks. Concasse is a term that describes a process and end product of tomatoes. In essence, Concasse is peeled and seeded tomatoes. In practice it is tomatoes that have been blanched, shocked, peeled, cut, seeded and processed. The method is used to create tomato product that is clean and free of unwanted debris such as the skins and seeds which affect the flavor and overall appearance of food. Concasse is used in soups, sauces, salads and any other presentation where high quality tomato is needed.

Here are the steps for making concasse tomato:

  1. Cut an X on the bottom of the tomato and cut the core out with a knife.
  2. Dip the tomato in boiling water for 3-5 seconds and then take it out.
  3. Shock the tomato in ice water, this will cause the skin to shrivel and peel away from the tomato.
  4. Remove from the ice water, remover the peel and discard.
  5. Cut the skinless tomato in half, through the middle.
  6. Use your finger tips and remove seeds from the tomato.
  7. Once the tomato is free of skin and seeds use your hand to "squish" the tomato into small pieces.

An Old French Chef that I once knew told me that concasse tomato should look like "torn flesh" when I was through. I did not truly appreciate that comparison until I made concasse with some really nice heirlooms I grew in my garden.

Is Fresh Tomato Sauce Better Than Canned?

Cast your vote for Is this sauce better than canned?

Ingredients For Fresh Tomato Spaghetti Sauce

  • 1 # Ground Beef or Tempeh
  • 1/4 # Italian Sausage, (Vegans can use fennel seed to get a similar flavor)
  • As Needed Olive Oil, 2-4 ounces
  • 1 Carrot, small/fine dice
  • 1 Rib of Celery, small/fine dice
  • 1/2 Medium Yellow Onion, small/fine dice
  • 4 TBLS Fresh Garlic, mince
  • 4 Ounces White Wine, Dry, crisp
  • 2 Quarts(32 Ounces) Fresh Tomato, Concasse
  • 1 Bay Leaf, Large
  • 1 TBLS Fresh Parsley, Chopped
  • 1 TBLS Fresh Thyme, Chopped
  • 1 TBLS Fresh Oregano, Chopped
  • 2 Cups Chicken Broth, (or sub vegetable broth)

Tip For Vegan Spaghetti Sauce

  • Use ground tempeh in place of ground meat
  • Use fennel seed, a primary flavor in Italian sausage, to achieve a similar flavor.
  • Roast mushrooms in the oven before cooking into your sauce to enhance the flavor.

Instructions For Fresh Tomato Spaghetti Sauce

  1. Heat a large, 4-6 qt, sauce pan on medium high heat. Once the pan is hot cook the sausage until it is nearly done and well browned on both sides. When finished remove sausage to a plate.
  2. In the same hot pan cook the ground beef until is it browned and done. Remove this to a colander in the sink to allow excess to fat to drain. Do not clean the pan, you will now use this to cook the vegetables.
  3. Return the pan to reheat on medium/low, and add 2 TBLS of olive oil. When hot add the next three ingredients (carrot, onion, celery, garlic) and gently saute. Stir and add more oil if needed. Cook until tender.
  4. When the vegetables are cooked, turn up the heat until you hear them begin to sizzle. When they are sizzling well pour in the wine. If you are using a gas stove turn off the flame before pouring in the wine, you may start a fire.
  5. Ok, turn the gas back on if you need to and bring the wine to a simmer. Give it a minute or two so the alcohol burns off completely. Then add the tomato concasse, the herbs and the stock.
  6. Add the sausage and ground meat back to the pot with the sauce. Stir in and bring to a boil. Once boil reduce to a simmer and let cook for 45-several hours. Stir frequently to make sure nothing burns to the bottom of the pan. Once the sausage is fully cooked and the sauce is hot serving time is up to you, the longer the sauce cooks the better it is.
  7. Serve long noodles like spaghetti or linguine and round noodles like rigatoni, penne or ziti. A side of garlic bread and a tossed salad round out the meal.

More by this Author


Comments 2 comments

TMHughes profile image

TMHughes 4 years ago from Asheville, NC Author

You are welcome! Thanks for commenting!


Eiddwen profile image

Eiddwen 4 years ago from Wales

Another for me to save into my recipe book and thank you for sharing.

Eddy.

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.


    Click to Rate This Article
    working