Spaghetti Sauce from Fresh Tomatoes


My mother always made this sauce when I was growing up. It would simmer for hours on the back burner of the stove, filling the house with hints of a delicious meal yet to come. Often, it would become a lasagna instead of just a bowl of spaghetti and sauce. Other times, she would turn it into something fancier like stuffed pasta.

All these years later, I will make this sauce when I have a bunch of fresh tomatoes. It takes a lot longer to make than opening a jar, but the flavors are undeniably homemade and delicious. It freezes well, so if you don’t need the large amount that this recipe makes, just divide it into smaller containers for a few more meals.

For an alternative, I especially like to add meat to it while it simmers and let the meat cook for an hour or two in a traditional Italian “gravy” style. The resulting sauce is out of this world.

1. Info for Spaghetti Sauce from Fresh Tomatoes

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Spaghetti Sauce from Fresh Tomatoes

  • 2 quarts canned tomatoes or 14 large fresh tomatoes
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 Tbsp olive oil
  • 2 bay leaves
  • 2 Tbsp oregano
  • 1 Tbsp basil
  • 2 Tbsp dried parsley
  • 1 tsp season salt
  • 1-2 Tbsp honey to taste
  • 1 small can tomato paste

3. Directions:

  1. Drain tomatoes or chop fresh tomatoes.
  2. Put them through a food processor.
  3. In a dutch oven, saute onion and garlic in olive oil.
  4. Add the tomatoes.
  5. Season with bay leaves,oregano, basil, parsley,nutmeg, season salt, pepper and honey.
  6. Simmer at least 2½ hours
  7. Add tomato paste and simmer ½ hour more.
  8. Adjust seasoning to taste.

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