Homemade, Easy, and Fast
In a hurry, but want a really special homemade sauce for your spaghetti or pasta?
If you have fresh tomatoes on hand, here’s a recipe that doesn’t take much preparation time or time in cooking. The flavor is so good that it can stand on it’s own ——-or you can add olive oil, garlic, vinegar, parsley, basil or whatever you like and/or have on hand. If you plan to freeze the sauce, I would suggest freezing only the sauce without any added ingredients.
Here it is mid-December and I still have fresh tomatoes from the garden. (You can do this too. Read my post telling you how.) I had an overabundance of tomatoes that were ripening , so I quickly made a sauce for tonight’s dinner.
I used about about 15 ripe medium sized tomatoes. (15 tomatoes will make 2 to 4 servings of sauce depending on how much you like on your pasta.)
Peel and core. Slice. (Added note July 2014 You can peel or not. The skins come to the top and are easily removed if you want The first time I made this I peeled but ow opt for the time-saving no-peel way.)
Place in baking dish. Bake 450 degrees.
Baking time depends on how many layers you have in the dish. One layer takes about 35 minutes. I had several layers and it took about one hour. They’re ready when there is hardly any liquid left in the dish.
Remove from oven. Cool 5 or 10 minutes. Stir.
If you want to add spices – now is the time. (I don’t add any if I’m going to freeze the sauce. See my comment in the comments section below.) If I’m going to use the sauce for dinner and I want to, I might add a splash or two of olive oil, vinegar, sauteed minced garlic (or use dried minced garlic) and chopped fresh parsley.
Stir. Serve over pasta.
Memo: If you want you can put the finished roasted tomatoes in the blender to get an even creamier sauce. I do this when I freeze mine in zip lock bags for winter use. As long as you’ve roasted the tomatoes long enough, the consistency is as good as what you get when you make spaghetti sauce from bought tomato paste. (The taste is far superior.)
Freeze or refrigerate what remains for another time.
Roasted tomatoes have a great flavor and the sauce seems to better coat the pasta than homemade sauce cooked on top the stove. If you haven’t tried it I think you’ll be amazed. You’re in for a treat.
Just a thought: If you don’t have fresh tomatoes and you’re anxious to try this recipe before next tomato season, try it with your canned tomatoes. I don’t know that the flavor would be quite the same but it’s certainly worth a try. (I’d save the juice for another time and drain the tomatoes before placing them in the baking dish.)
Two important points are reviewed in my post Addendum to A Quick and Delicious Tomato Sauce as a result of emails I received from this post. They will help insure your sauce is the best it can be! Please be sure and read it.
For additional bits of information to make your sauce the best it can be please read all the posts on Tomato Sauce:
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