Condiment
Homemade Spaghetti Sauce with Fresh Tomatoes
Ripe tomatoes simmer gently in olive oil with garlic and crushed red pepper, their juices thickening into a rich, fragrant sauce that tastes bright and deeply sweet. A touch of tomato paste and fresh basil deepen every spoonful.
- Total
- 1 hr 27 min
- Prep
- 15 min
- Cook
- 1 hr 12 min
- Serves
- 3
Nutrition per Serving
- Calories
- 105
- Protein
- 3g
- Carbs
- 14g
- Fat
- 5g
- Fiber
- 4g
- Sugar
- 9g
- Sodium
- 251mg
Ingredients
- 4 lb ripe tomatoes, halved crosswise
- 2 tbsp extra-virgin olive oil
- 2 small garlic cloves, smashed
- 1/4 tsp crushed red pepper
- 2 tsp tomato paste
- 1 tsp sugar
- 1/2 tsp salt
- 1 sprig fresh basil
Instructions
- Squeeze out seeds from tomatoes; discard seeds. Grate the tomatoes in the large holes of a box grater; discard the skins. Transfer the pulp to a medium bowl. (You should have about 4 cups.)
- Cook oil, garlic and crushed red pepper in a medium saucepan over medium heat, stirring often, until beginning to sizzle, about 2 minutes. Add the tomato pulp, tomato paste, sugar, salt and basil.
- Increase heat to medium-high and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until reduced by half, 1 hour to 1 hour and 10 minutes. Discard the basil sprig. Serve immediately, or refrigerate in an airtight container for up to one week. The sauce may also be frozen for up to six months.