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Homemade Tomato Sauce with Spaghetti
Recipes
Homemade Tomato Sauce with Spaghetti
4 servings
1 hour, 20 minutes total (Active 30 minutes)

Ingredients

  • 4 lb fresh tomatoes
  • ¼ cup cloves garlic
  • 1 small yellow onion
  • 0.75 oz fresh basil
  • Cooking twine
  • ¾ cup extra-virgin olive oil
  • ½ teaspoon crushed red pepper
  • ½ teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 2 oz Parmigiano-Reggiano cheese
  • 1 lb spaghetti pasta

Steps

    1. Fill large saucepan with water and bring to a boil on high. Prepare large bowl of ice water. Score bottom of each tomato with 1-inch "X." Add tomatoes carefully to boiling water, blanch 1 minute, then remove with slotted spoon and transfer tomatoes to ice bath until cool. Drain tomatoes, then peel and remove seeds.
    2. Slice garlic and onion thinly. Remove basil leaves from stems, then tie stems together with twine. Place in large Dutch oven on medium: olive oil, garlic, onions, crushed red pepper, oregano, and basil stems. Cook 10–12 minutes, stirring occasionally, until onions are softened.
    3. Stir in tomatoes and any accumulated juices, salt, and pepper. Bring to a simmer and continue cooking 45–55 minutes, stirring occasionally, until thickened and reduced to about 4 cups sauce.
    4. Meanwhile, bring water to a boil for pasta. Cook and drain following package instructions, reserving ½ cup pasta cooking water. Tear basil leaves coarsely; grate cheese (1 cup).
    5. Combine reserved pasta water, 3 cups tomato sauce, and ½ cup cheese until blended in separate saucepan. Stir in spaghetti and cook over medium 1–2 minutes until pasta is heated through. Serve spaghetti topped with remaining 1 cup sauce and ½ cup cheese.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 960, Total Fat 49g, Sat Fat 9g, Trans Fat 0g, Chol 10mg, Sodium 1000mg, Total Carb 108g, Fiber 12g, Total Sugar 14g, (Incl. 0g Added Sugars), Protein 26g, Vitamin D 0%, Calc 10%, Iron 35%, Potassium 25%