How to make italian tomato pasta sauce with fresh tomatoes?

Question

please tell the recipe without tinnes or canned tomatoes

Answer 1

Butter and Tomato Pasta Sauce Recipe

A simple pasta sauce that has no equal.

Try this tomato sauce that is true to its Italian origins. Use fresh good quality tomatoes if possible. If you cannot get good fresh tomatoes, use canned instead.

Ingredients

2 pounds, fresh, ripe, plum tomatoes, peeled, seeded, and chopped (or 3 cups canned, whole, peeled tomatoes, with their juice, chopped)

6 Tbs butter (unsalted)

1 medium sized onion, peeled and cut in half

salt

4 Tbs of Parmigiano-Reggiano cheese

1 pound of pasta

Directions

Put all the ingredients, except the cheese, in a saucepan and simmer over a low heat until the tomatoes have reduced and separated from the butter. This will take about 20-40 minutes depending upon the size of the pan.

While the sauce is cooking bring 4 quarts of water to a boil in a large pot, add 1 tbs of salt, and drop in the pasta all at once, stirring until the pasta is submerged. If you have a smaller pot, you can use less than 4 quarts of water, but you must constantly stir the pasta for one minute.

When the sauce is done remove it from the heat. Discard the onion.

When the pasta is cooked al dente, drain and toss with the sauce and grated cheese.

Note: You can prepare the sauce ahead of time and refrigerate. It keeps 3-4 days in the refrigerator in an airtight container. You may also freeze this sauce.

This sauce is good with ravioli, penne, or spaghetti.

Kalra

Answer 2

To be honest, I have cooked italian food since I was very little. I hardly ever use fresh tomatoes unless making a salsa or bruschetta or etc.

Can tomatoes work perfectly. They are far more consistent and you can get them all year round. Here is a recipe that is perfection.

2 cans of tomato sauce (you will find in the puree, pasta crushed tomato section)

1 yellow onion.

3 gloves fresh garlic

2 tablespoons dry basil

1 tablespoon dry sprinkle.

Spring of red pepper flakes.

It is very simple. Take a little olive oil and saute the onion for about five minutes on medium high heat. Add a little salt so that the water draws from it and the flavor of it gets out. Then add the chopped garlic for about a minute. Stir occasionally so it all doesn't burn. Then add the tomato sauce and stir all together. All the spices and the pepper flakes into the sauce. I always add a little sugar to balance it out. Cook for about 20 minutes on low heat.

That is it. It sounds so simple because it is. That will yield the best quick sauce out there.  

Answer 3

:) ppl dont really read the question properly, do they?! i've had that problem too.

i cook pasta at least once a week for my family n have found that peeling the tomato after blanching it is enough. but if u dont want to do that - shortcut method is just blend the tomatoes!

heat butter. add lots of garlic n 2 chopped onions. fry till translusent. add a tejpatta (bayleaf), 1/2 tsp chilli pd n add the tomatoes. add salt n let it simmer till the tomatoes r cooked - the raw taste goes away. u can add italian seasoning to it at this point. u can use a hand blender to liquidise the sauce or leave it chunky. mix with pasta n sprinkle lots of grated cheese. enjoy!

Answer 4

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Sweet and Hot Tomato Pasta Sauce

INGREDIENTS

2 tablespoons olive oil

2 cloves garlic, finely chopped

1/8 teaspoon salt

1/8 teaspoon ground black pepper

1/2 tablespoon crumbled dried red chile pepper

1 (28 ounce) can crushed tomatoes

1 (6 ounce) can tomato paste

1/4 teaspoon celery salt

3/4 cup brown sugar, divided

DIRECTIONS

In a saucepan, combine olive oil, garlic, salt, pepper and red peppers and lightly saute over high heat.

Reduce heat to low and mix in tomatoes and tomato paste. Stir in celery salt, salt and pepper. Start with 1/2 cup of the brown sugar and mix into the sauce. Gradually add brown sugar, depending on acidity of tomatoes. First taste of sauce should be sweet.

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Answer 5

you can use eaither or. if you do use the fresh tomatoes, i would suggest to do a tomato cancasse, which involves you blanching the tomatoes and removing the skin and seeds of the tomato