Cheese might be the star in a lot of Italian dishes, but tomatoes, a sometimes unsung hero, are one of my favorite additions to a lot of meals, especially in the form of tomato sauce.
Even so, aside from an ingredient in sauces and soups, tomatoes have a multitude of uses.
You can toss them with some high-quality olive oil and white wine vinegar for a delightful salad, you can chop them into omelets or layer thick slices on sandwiches
Fresh tomatoes are far superior to their canned counterparts.
The first time I made fresh spaghetti sauce, I vowed that I would never buy the jarred variety again. There are a few brands that I do think are good and will buy occasionally for the sake of convenience but it’s no longer a pantry staple for pasta night.
There is something about rustic tomato sauce that tastes fresher and more wholesome.
Last week, I wanted to make meatballs and after buying sirloin, chopping parsley and grating fresh parmesan cheese, I realized that to efficiently make the meatballs that I had in mind, they would need to simmer in some type of tomato based sauce, and I would need that sauce rather quickly.
This version takes just about an hour, though you could certainly let it simmer longer if you have the time to spare.
- Olive oil (I used about 2 Tbsp. to saute the veggies but you can use more according to your tastes)
- 1 small onion, chopped
- 1 teaspoon minced garlic
- ½ green pepper, chopped
- 2 28-oz. cans whole plum tomatoes
- 2 tablespoons tomato paste (though you can add more to thicken as needed)
- 1 8 ounce can tomato sauce
- 2 tablespoon sugar
- 2 teaspoon Worcestershire sauce
- 2 tablespoons chopped fresh basil
- ½ cup grated parmesan cheese (optional)
- Salt and pepper, to taste
- In a large stock pot, heat oil over medium and sauté onions and garlic. When onions become translucent, add green pepper and cook until vegetables become tender.
- Add both cans of tomatoes and mash them with a potato masher to let liquid escape. Add tomato sauce, tomato paste, sugar and Worcestershire sauce. Let simmer on medium-high for about 20 minutes, stirring occasionally.
- Stir in fresh basil and freshly grated cheese. Stir to combine, lower heat, cover and let simmer another 30 minutes. Season with salt and pepper to taste. After sauce has simmered for about an hour, remove from heat and using a blender or food processor, puree in batches until sauce is smooth.
- Serve over pasta topped with additional basil and fresh parmesan.
17 Comments
Stacey Snacks
March 5, 2009 at 3:00 amHow funny! I just made my antipasto salad which is just like this, but with the addition of cooked green beans and a jar of artichokes!
Great minds think alike!
Andrea
March 4, 2009 at 3:00 amThis looks really good! My weeknight tomato sauce is simply plum tomatoes that I roast and puree with sea salt and a little dried oregano.
somewhat voluble
March 2, 2009 at 3:00 amThat looks delicious! I’m bookmarking your blog. I’m not great at cooking, so it’s about time I learn!
Lorraine @NotQuiteNigella
March 2, 2009 at 3:00 amI concur, sometimes it’s not always possible to make your own pasta sauce so I do buy it on occasion but nothing beats a home made sauce. It looks delicious! 🙂
cleanveggiex3
March 2, 2009 at 3:00 ami can not eat jarred sauce.
im so picky about tomato sauce – it has to be my mom’s or grandmas. haha
your’s looks great!
Elra
March 2, 2009 at 3:00 amI was just complaining to other blogger about how hungry I am at the moment. And now, visiting you is like torture… I can’t hold my hunger anymore…
That looks so drool worthy!
Cheers,
Elra
alexa - cleveland's a plum
March 2, 2009 at 3:00 ami may use store bought pasta sauce but i always doctor it up, adding garlic, olive oil, basil and oregano.
i don’t know how much it actually changes it, but i like it 🙂
Jessica
March 1, 2009 at 3:00 amLooks amazing. Interesting that you put Worcestershire sauce though. But whatevs, as long as it tastes good!
Ashley
March 1, 2009 at 3:00 amYum. That looks great. Makes me miss my mom’s spaghetti.
susan
March 1, 2009 at 3:00 amThat looks awesome. When I had the homemade sauce that my boyfriend learned how to make sauce in Rome I vowed to never have jarred sauce again either.
Sophie
March 1, 2009 at 3:00 amThis looks as a good yummie spaghetti sauce!!!
Pearl
March 1, 2009 at 3:00 amthank you for sharing that recipe for tomato sauce! usually, whenever i make pasta, i just use the canned tomato sauce – it’s quicker and way more convenient… but i always wonder if homemade would somehow add a distinct taste and depth to the flavor that can’t be imitated through jars!
thatShortChick
March 1, 2009 at 3:00 ami could eat tomatoes like nobody’s business.
i am clearly a novice at cooking, since the thought of making my own tomato sauce has NEVER crossed my mind.
Sara
March 1, 2009 at 3:00 amThis looks really good! My weeknight tomato sauce is simply plum tomatoes that I roast and puree with sea salt and a little dried oregano.
beyond
March 1, 2009 at 3:00 ami make my own tomato sauce as well, like you said, it’s hard to go back after that. and oh, i cannot wait for tomato season to start!
VeggieGirl
March 1, 2009 at 3:00 amStellar tomato sauce recipe!! Nothing beats homemade.
Jenn
March 1, 2009 at 3:00 amThis is great! I admit I rely on jarred sauces WAY too much. Can’t wait to try this out.