Spaghetti Sauce Using Fresh Tomatoes

Spaghetti sauce made from fresh tomatoes is a classic Italian dish that showcases the vibrant flavors of ripe tomatoes.

This is vegan and gluten free recipe. Dish can be prepared in 75 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Spaghetti Sauce Using Fresh Tomatoes

Cooking Method: Simmering Cuisine: Italian Courses: Dinner, Main Course Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 60 min Total Time 1 hr 15 mins

Servings: 4 Calories: 880

Best Season: Summer

Ingredients

Servings

• 32 ounce Fresh Tomatoes
• 2 tablespoon Olive Oil
• 1 medium Onion
• 3 clove Garlic
• 2 tablespoon Tomato Paste
• 2 teaspoon Dried Basil
• 1 teaspoon Dried Oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 1 teaspoon Sugar
• 6 leaves Fresh Basil Leaves
• 4 tablespoon Parmesan Cheese

Instructions

1. Bring a large pot of water to a boil. Add the fresh tomatoes and blanch for 1 minute. Remove the tomatoes from the boiling water and transfer them to a bowl of ice water to cool. Peel off the skin and remove the seeds. Chop the tomatoes into small pieces.
2. Heat olive oil in a large saucepan over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and cook for another minute.
3. Stir in the tomato paste, dried basil, dried oregano, salt, black pepper, and sugar. Cook for 2 minutes.
4. Add the chopped tomatoes to the saucepan and bring to a simmer. Reduce the heat to low and let the sauce simmer for 45 minutes, stirring occasionally.
5. Remove the sauce from heat and stir in the fresh basil leaves.
6. Serve the spaghetti sauce over cooked pasta and sprinkle with grated Parmesan cheese.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 25g9%

Sugars 10g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.