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Nutrition Facts
Serving Size 1 (356g) Recipe makes 6 servings
Calories 161
Calories from Fat 86		(53%)
Amount Per Serving		%DV
	Total Fat 9.7g	14%
	Saturated Fat 1.4g	6%
	Monounsaturated Fat 6.7g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 404mg		16%
Potassium 790mg		22%
Total Carbohydrate 18.5g		6%
	Dietary Fiber 4.3g	17%
	Sugars 11.7g
Protein 3.2g		6%
detailed view... how is this calculated?

Fresh Tomato Spaghetti Sauce

Recipe #10837 | 2¼ hours | 5 min prep | add private note

⁽³²⁾ RATE IT NOW Print Recipe

By: Lauralie41
Aug 10, 2001

This is my adopted recipe, I haven't made it yet.

SERVES 6 (change servings and units)

Ingredients

4 lbs fresh tomatoes, chopped & peeled
2 medium onions, chopped
4 cloves garlic, chopped
1/4 cup fresh basil, chopped
1/4 cup olive oil
1 teaspoon salt
4 sprigs parsley
1 tablespoon sugar
grated parmesan cheese

Directions

1
To cook pasta sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan.
2
Add onion, basil, garlic and salt.
3
Saute until onion is tender, approximately 5 minutes.
4
Add tomato, parsley and sugar; heat to a boil; reduce heat and simmer, uncovered for about 2 hours, stirring often or until sauce has thickened.
5
Remove parsley.
6
Serve over cooked spaghetti or other Italian pasta and top with Parmesan cheese.

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Featured Reviews for This Recipe

From: ejdowa

On Nov 12, 2009

Used this perfect recipe several times during the past few months. Had a bountiful crop of red and yellow cherry tomatoes. Worked perfectly. Beautiful taste and appearance. 12 yr old daughter says this is the only recipe she wants me to use. Thanks a bunch!

0 people found this review helpful

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From: amb5842

On Sep 29, 2009

Thanks for giving us a natural, fresh tomato recipe. I liked it. Added oregano too.

0 people found this review helpful

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From: Barbs Miller

On Sep 3, 2003

This is a great recipe for fresh tomatoes off the vine. I did find the sauce too thin, so I did what I didn't want to do, I added a 4oz can of tomato paste. It did the trick and didn't alter the fresh taste that much. Tomorrow will be batch #2..will freeze it in small containers to have during the winter.

9 people found this review helpful

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From: megs_

On Dec 1, 2007

this was pretty good. it was kinda heavy on the onion end and came out a little thinner than expected. once I added some fresh parmesan cheese and a pinch of butter it was perfect for my tastes. thanks for sharing the recipe!

5 people found this review helpful

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