Garden Fresh Tomato Sauce Recipes

FRESH TOMATO MARINARA SAUCE

Steps:

• Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes; add tomatoes, garlic, and bay leaf. Bring the liquid from the tomatoes to a boil, reduce to medium-low, and simmer mixture until tomatoes are softened, about 30 minutes.
• Stir red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper into the tomato mixture; bring again to a simmer and cook until herbs have flavored the sauce, about 30 minutes more.
• Stir balsamic vinegar into the sauce.

HOMEMADE SPAGHETTI SAUCE WITH FRESH TOMATOES

Steps:

• Bring a large pot of water to a boil. Place tomatoes a few at a time in the water and remove after 10-15 seconds.
• Immediately place tomatoes in an ice-water bath and remove skins and stems. Cut tomatoes into fourths and place in a food processor or blender.
• Process tomatoes a few times, you want them to be the consistency of crushed tomatoes (don't over process). Set aside.
• Heat oil in a large skillet. Add onions and saute until they become soft and transparent.
• Add mushrooms and cook for about 2-3 minutes. Add soy sauce and garlic and continue to cook until mushrooms become soft.
• Add tomatoes, basil, oregano, brown sugar, salt and pepper.
• Bring to a simmer, stirring occasionally for at least one hour. The longer the better! Ideally 2+ hours.
• Serve over cooked pasta.

HOW TO MAKE GARDEN FRESH TOMATO SAUCE STEP BY STEP

Steps:

• Bring a pot of water to a boil.
• To prepare the tomatoes, cut an X into the stem end and drop them into the boiling water for 2 to 3 minutes or until you see the skins begin to slip off.
• Transfer the tomatoes to a colander in the sink and run cold water over them until they are cool enough to handle.
• Use a small, sharp knife, and peel off the skins and cut in half.
• Cut out the small core and then use your finger tips to scoop out most of the seeds.
• Cut the tomatoes into thin strips or coarse dice.
• In a saucepan, heat the olive oil over medium heat until sizzling, then cook the onion, stirring often, until it is soft and translucent.
• Add the garlic and cook a minute or two just until fragrant.
• Add the tomatoes, salt and pepper, and half the basil, and simmer for about 20 minutes or until the sauce has thickened.
• Stir in the remaining basil, and use to top your favorite cooked pasta.

FRESH TOMATO SAUCE

Steps:

• Set Instant Pot to saute and add olive oil. Once hot, add onion and cook until translucent.
• Add garlic and saute 1 additional minute.
• Add tomatoes and carrots to pot and give everything a good stir. No need to add water, the tomatoes make plenty of their own liquid during cooking.
• Lock lid and set Instant Pot to manual/pressure cook for 20 minutes. When cook time is up allow the pot to NPR for at least 10 minutes. (You can also let the pot completely NPR, but if in a rush 10 minutes will work!)
• Add 1/3c.- 1/2 c. tomato paste (this will act as your thickener- so use more for thicker sauce and less for thinner sauce)
• Use an immersion blender to blend sauce until smooth. Then add chopped basil and give it a stir. Add salt, pepper, and other seasonings, to taste.
• Note: due to the fresh tomatoes, this sauce will be on the thinner side. If sauce is too thin for your liking, you can put instant pot on saute to thicken it a little bit.

GARDEN TOMATO SAUCE

Steps:

• If using fresh tomatoes, bring a large pot of water to a boil. Make a small X in the bottom of each tomato and plunge into the boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X. If using frozen tomatoes, run each under warm water and peel or rub the skin off. Thaw in the refrigerator or defrost in the microwave until mostly thawed. Chop the tomatoes, reserving any juice.
• Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring, until beginning to brown, about 4 to 6 minutes. Add garlic and cook, stirring, for 1 minute. Add the tomatoes (and any juice), basil, thyme, oregano, salt, pepper and sugar (if using). Bring to a boil. Reduce heat to maintain a simmer and cook until thickened to desired consistency, stirring occasionally, 1 to 1 1/2 hours. Taste and season with additional salt, pepper and/or sugar.