How do you make spaghetti sauce from fresh tomatoes?

Question

i've tried and it just smelled like boiled tomatoes so i couln't eat it. I really don't like fresh tomatoes but want to start cooking more from fresh ingredients instead of canned stuff with preservatives and who knows what else in them. Please help! Also if you have any other from fresh recipes i'd appreciate them!

Answer 1

Arrabbiata sauce

Arrabbiata means angry in Italian – which is how this fiery sauce got its name. Simmer a basket of tomatoes in this classic, easy way and your pasta won’t know what hit it.

Ingredients:

12 regular or 20 plum tomatoes, about 5 lb (2.5 kg)

1/4 cup (50 mL) olive oil

8 garlic cloves, minced

2 large onions, chopped

5 1/2-oz (156-mL) can tomato paste

1 tbsp (15 mL) each dried basil and oregano leaves

2 tsp (10 mL) hot red chili flakes

1 tsp (5 mL) salt

1 tbsp (15 mL)

Granulated sugar (optional)

1/2 cup (125 mL) chopped fresh basil

Easily remove tomato skins by slicing an X in the bottom of each tomato. Then add several at a time to a pot filled with boiling water. Boil tomatoes for about 30 seconds.

Use a slotted spoon to remove tomatoes to a large bowl of ice water. Let sit about 2 min. Remove, then slip off skins and discard. Coarsely chop tomatoes. Heat oil in a large, wide saucepan over medium-low heat. Add garlic and onions. Stir often until onions are very soft, about 15 min.

Stir in tomatoes, juice and seeds, tomato paste, dried basil, oregano, chilies and salt. Increase heat to high and bring to a boil, then reduce to mediumlow. Simmer, partially covered and stirring often, to thicken and develop flavour, about 1 hour. Taste and add sugar, if needed.

Chop fresh basil. Stir into sauce. It will keep well, covered and refrigerated, up to 1 week or freeze up to 3 months. Freeze in 1- or 2-cup (250- or 500-mL) portions and you’ll have sauce on hand for single- or double-serving dinners.

Prep 25 min

Cook 1-1/4 hours

Makes 5 cups (1.25 L)

This  is a great sauce!

Answer 2

You might really enjoy this recipe. Roasting veggies adds a whole new flavor to this sauce...

***Roasted Tomato Sauce***

3 pounds tomatoes (beefsteak or plum)

1 medium onion, halved and sliced 1/4 inch thick

2 carrots, sliced into 1/4-inch rounds

4 cloves garlic, peeled

1/2 teaspoon dried thyme

2 tablespoons olive oil

Coarse salt and ground pepper

Directions

Preheat oven to 425 degrees. Use a sharp paring knife to core the tomatoes. Cut tomatoes in half; transfer to one large (or two smaller) rimmed baking sheet; add onion, carrots, garlic, and thyme.

Toss tomato mixture with oil; season generously with salt and pepper. Spread in a single layer (turn tomatoes cut side down). Roast until tender, 45 minutes to 1 hour. If vegetables begin to brown too quickly, push them toward the center of the sheet.

Using tongs or your fingers, peel off tomato skins; discard. Transfer mixture (including juices) to a blender; pulse several times, until chunky. Let cool completely; transfer to an airtight container. Refrigerate up to 1 week, or freeze up to 3 months (thaw before using).

Answer 3

Take your tomatoes and give them a bath in boiling water for a few seconds--this will make them very easy to peel because you just make an incision in the skin and the skin falls right off.  Saute onions and garlic in olive oil, add tomatoes then season as desired (salt, fresh basil, fresh oregano, etc.).  You can also a can of organic tomato paste to thicken it up.  Fresh tomato sauce is awesome!!!  Good Luck.  

Answer 4

Ingredients:

1 to 1 1/2 pounds ripe tomatoes, about 3 large tomatoes

2 garlic cloves, peeled and minced

3 tablespoons olive oil

1/4 cup chopped fresh basil

1/2 teaspoon salt, or to taste

black pepper, to taste

1 pound spaghetti

freshly grated Parmesan cheese for serving

Preparation:

If desired, peel tomatoes; remove seeds, straining juice into a bowl. Save the juice and discard seeds. In a food processor, combine garlic, tomatoes with juice, 3 tablespoons olive oil, and basil. Pulse quickly to chop roughly. Pulse more for a smoother sauce, if desired. Transfer to a bowl, add salt and pepper and let stand to marinate for about 20 minutes.

Cook pasta until just tender, drain and toss hot with the marinated tomato sauce. If hotter spaghetti is desired, heat the sauce just until hot on stovetop or in microwave. Serve immediately with Parmesan cheese.

Serves 4 to 6.

Answer 5

When making a spaghetti sauce with fresh tomatoes add a teaspoon of sugar to take the tartness out of the taste.

Answer 6

SMASH EM , BOIL EM

Answer 7

that would be pretty hard

um maybe peel the skins of the tomatoes and then mush it up

putt it in  a pot and add some water and mixed it together

take it out and then add some peper and some salt

hope that works