Homemade Spaghetti Sauce with Fresh Tomatoes
Homemade spaghetti sauce is my favorite thing to make with fresh garden tomatoes. This rich, hearty sauce is an instant favorite with anyone who tries it!
Servings: 6 servings
Calories: 128kcal
Ingredients
- 12-14 tomatoes (fresh, garden tomatoes work best- appx. 6-8 lbs. You can also use two 28oz. cans of San Marzano tomatoes)
- 2 tablespoons olive oil
- 1 large onion chopped
- 8 ounces mushrooms fresh, chopped
- 2 teaspoons soy sauce (see notes above)
- 6 cloves garlic
- 10-12 basil leaves chopped
- 1 tablespoon oregano finely chopped
- 2 tablespoons brown sugar
- 1 tablespoon Kosher salt (or to taste)
- 1 teaspoon pepper (or to taste)
Instructions
- 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 sauté 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.
Video
Notes
If you like a "chunky" homemade garden spaghetti sauce, just chop up any veggies you like and stir them in while sautéing the onions.
Nutrition
Calories: 128kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 1292mg | Potassium: 762mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2100IU | Vitamin C: 37.3mg | Calcium: 52mg | Iron: 1.4mg