Homemade Spaghetti Sauce with Fresh Tomatoes
Tired of store-bought marinara loaded with sugar? In just 20 minutes, you can whip up a homemade spaghetti sauce with fresh tomatoes. It tastes just like your favorite brand with 5 times less sugar! Whether you’re using fresh or frozen tomatoes, I’ll show you how to make this rich, flavorful sauce that’s perfect for any pasta night. Watch how easy it is to get that classic taste right from your kitchen!
Do You Have to Peel Tomatoes for Spaghetti Sauce?
I’ve tried making tomato sauce both with and without peeling the tomatoes. Both methods work well if you blend the sauce before reducing it, but using peeled tomatoes gives a smoother result. For this recipe, I broil the tomatoes for 10 minutes. You may or may not see charring, but the peels come off quickly and easily. In fact, I used frozen tomatoes! After 10 minutes under the broiler, they were still a bit cold, but the skins slipped off effortlessly—no need to score each one individually!
Should You Simmer Tomato Sauce Covered or Uncovered?
When making tomato sauce, always leave the pot or skillet uncovered. Tomatoes contain a lot of water, and the onions add even more. To thicken the sauce, you need to let the water evaporate by simmering with the pot uncovered.
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Spaghetti Sauce VS Marinara Sauce VS Tomato Sauce
Marinara sauce is commonly used for pasta and pizza, with typical ingredients like tomatoes, basil, onion, garlic, oregano, and olive oil. However, olive oil is optional in this recipe due to the roasting technique used for the tomatoes. Marinara is thinner, lighter, and fresher than most American-style spaghetti sauces, which often include meat and extra vegetables like peppers and mushrooms. You can use marinara or spaghetti sauce interchangeably in pasta dishes, but tomato sauce is thicker and works better for filling lasagnas. For more details on tomato-based sauces, visit madeincookware.com.
How to Thicken Homemade Sauce with Fresh Tomatoes?
The first way to thicken homemade sauce from fresh tomatoes is to simmer it until it reaches your desired consistency. If you’re planning to use the sauce for pasta on the same day, cook the pasta for two minutes. Then, transfer the pasta directly to the simmering sauce. The starch from the pasta will help thicken the sauce while finishing the meal at the same time. I used this method for my Tom Yum Spaghetti, though I cooked the pasta separately for longer, as Thai-style pasta doesn’t need a super thick sauce.
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Homemade Spaghetti Sauce with Fresh Tomatoes
Ingredients
Instructions
- Preheat the oven to broil. Meanwhile, cut the onion in half and prepare the rest of the ingredients (grate the garlic and wash the tomatoes).
- Place the onion and tomatoes on a baking sheet and, if desired, drizzle with olive oil. Broil the onion and tomatoes for 10 minutes.
- Once broiled, remove the tomato skins and transfer the tomatoes, onion, grated garlic, basil, oregano, salt, pepper, sugar, and vinegar into a blender. Blend until smooth, about 30 seconds.
- In a pot or skillet, simmer the sauce on medium heat about 10 minutes, then transfer it to a jar for future use or serve it with pasta and enjoy!
Video
@stickyricethaikitchen Do you freeze your tomatoes? Homemade Marinara Sauce Ingredients ⬇️ 2 lb tomatoes (Roma, San Marzano, or any red tomatoes you have.) 1/2 onion (or 1 whole small red or yellow) 4 cloves garlic (grated) 4-5 leaves basil 1 tsp dried oregano (or 1 tablespoon fresh) 1 tsp black pepper 3 tbsp white vinegar 2 tsp sugar 1 tsp salt 1 tsp olive oil (optional) Full recipe and details for bigger batche from www.stickyricethaikitchen.com #homemademarinara#spaghetti#spaghettisauce#tomatosauce#gardentotable#tomatoes#frozentomatoes#homemadesauce#homemadefood#diy#tiktokrecipe#easyrecipe#simplerecipe#cocinando#lowsugar
♬ Autumn Leaves – Timothy Cole