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Spaghetti Sauce from Fresh Tomatoes


FANCY MAKING YOUR OWN spaghetti sauce out of fresh tomatoes instead of using canned? Here’s  an easy recipe by MelJ. You can use the sauce with meat or without.  Just add in the meat after your sauce is done. This recipe, however, is the meatless version, using only wholesome fresh tomatoes and fresh herbs over fettuccine.


Spaghetti Sauce from Fresh Tomatoes

Makes 3 servings


20-25 whole ripe tomatoes

2. Half of a large onion, roughly chopped

3. 4 cloves garlic, minced

4. 2 red bird’s eye chillies, finely chopped

5. 2 teaspoons of dried crushed chili pepper

6. 4 tablespoons olive oil

7. Half cup water

8.  Some fresh basil or dried basil

9. Some fresh dill

10.  Salt and pepper

Roasted tomatoes
Roasted tomatoes

Method A

Preheat oven to 250 degrees celcius (482 Fahrenheit). Cut the tomatoes in half and remove the seeds. This is a very important step. Or your sauce will turn out watery.

Place the halved and seedless tomatoes on an oven tray lined with foil. Pop the tray into the preheated oven and let it bake for 15-20 minutes or until tomatoes are very soft when pierced with a fork. Turn oven off and carefully transfer the tomatoes into a large bowl. Mash the tomatoes with a potato masher and set it aside.


Method B

In a large sauce pan, heat the olive oil on medium heat. Add in the chopped onion, minced garlic and chillies and cook until onion is transluscent. This will not take more than 5 minutes. Add some fresh dill and basil and continue to cook and stir for another 2 minutes. Pour in the mashed tomatoes and half cup of water.

Turn the heat up to high and cook until it starts bubbling. As soon as it comes to a boil, turn the heat down to low and let it simmer for 5-10 minutes. Add some salt and pepper to taste and throw in some extra fresh dill and basil for that nice contrasting colour. Serve with your choice of pasta.


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