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Spaghetti Sauces

Convenience, Italian Style

Pomodoro, the Destroyer

It's hard to imagine Italian cooking without tomatoes. Yet tomatoes arrived in Italy only after Columbus came to the New World. Even then, Europeans initially feared the tomato was poisonous -- or worse, an aphrodisiac!

Top 20 Tomato Sauce Recipes

Hittin' the Sauce

Prepared spaghetti sauces come in numerous styles to satisfy every craving. There are meat sauces, mushroom sauces, roasted tomato and garlic sauces, spicy sauces, three-cheese and veggie sauces, even organic sauces.

Lycopene to the Rescue

Recent studies show that the antioxidant lycopene in tomatoes may offer protection against prostate cancer. When tomatoes are cooked with olive oil, the lycopene is absorbed even more easily into the body.

See out complete collection of tomato sauce recipes.

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Jean Stephens

Aug. 9, 2009 8:39 am

The spaghetti sauce is the way I make it, but I add 1/2 green pepper and a little thyme.

marm

Oct. 2, 2009 9:56 am

It has been recommended that those in risk od developing prostate cancer( 3 or more direct relatives who have had prostate cancer) should have a minimum of three servings of tomatoes a week in almost any form for the lycopene protection! The suggestion of olive oil to aid in the absorption sounds like a good one!

Lisa

Nov. 15, 2009 12:34 pm

need a recipe for making speghetti sauce, with fresh tomaotes

maleeka

Jan. 12, 2010 7:08 am

Saute 1/2c chopped onions& garlic (1tsp)in 2tbsp olive oil until it changes colour,add 1c chopped tomatoes,cook till soft,add 1tsp sugar ,salt to taste,pepper pwd and 1/2tsp oregano pwd and 1/3 cup of water.cook till the tomatoes r done n u get the desired consistency . u may puree the sauce and add a little cream if u like.

jamacan loser

Jun. 25, 2010 12:58 pm

II DONT KNOE HOW TO DO THIS ... NO ONE GIVES RECIPPES ALL I NEED IS A SIMPLE SPAGHETTI SAUCE TO PUT OVER THE PPASTA !! SOME1 PLLZ HELP .....

impellizzeri kitchen

Jul. 6, 2010 5:26 pm

mogue sauce 1/4 cup olive oil 6 cloves garlic 10 fresh tomatoes pealed brown garlic in olive oil then add tomatos cook for 15 minutes season with oregano. in sicily we eat this daily

lizi

Aug. 2, 2010 4:22 am

if you buy load of tomatoes when they are in season,and less expensive,just pop them into plastic bags and freeze them,take them out as you need them,when thawed the skins just drop off,great for sauces

tasha

Aug. 31, 2010 1:08 am

thanks everyone for your great ideas and thoughts. I had no idea you could put them in the freezer. Thought that they would be soggy. But if I am using them for sauces anyways, why does it matter. Thank you lizi

danielle

Sep. 2, 2010 2:22 pm

Lizi you are brilliant!!!! Thank you tons! You just gave me the perfect solution! And the easiest one too!!!

homecook

Sep. 15, 2010 7:41 am

I alway puree carrots, and green beans and add them to my homemade sauce. It is a great way to hide vegetables in the sauce. My kids love my homemade spaghetti sauce, but they hate their vegetables....imagine that!

denise

Oct. 2, 2010 1:37 pm

Does anyone have a recipe for tomato sauce made with canned tomato sauce and cooked with beef in it? A friend of mine made it that way and we have lost touch.

mosey

Oct. 28, 2010 12:23 pm

Denise Iv'e done it this way for years and they love it. you will need italian sausage+lean hamburger 1lb of each 1 green pepper 1 yellow onion 2 clove garlick crushed 1 sm can split black olives 1sm can mushrooms 1 lg can tomatoe sauce 1 sm can Italian spiced tomatoes 1 can tomatoe paste. 1tbsp oregano, salt+pepper to taste. I find for the best flavor I mix the meats before hand, drain the excess grease then add the pepper,onion mushrooms and garlic saute a few minutes then add your tomatoe products. Simmer for about an hour. The aroma will have the neighbors wanting to move in. Add a teaspoon of ground garlic and maybe a little salt to your pasta water as you cook, this gives the pasta some personality.

Big Bear

Apr. 28, 2011 3:16 pm

Often, I add a can of anchovy fillets,(minced) to the sauce. It makes for a richer flavor. When doing this be careful with amount of salt used in the recipe as the anchovy is quite salty.

activehuman

May 29, 2011 10:06 am

my spaghetti sauce is very thin is there a way to thicken it up

Carter

Jun. 4, 2011 10:46 am

Add a small amout of AP flour or Arrow root as needed and this will fix your problem. Hope this helps.

nunu17

Jun. 26, 2011 2:15 pm

activehuman- the 3 best ways to thicken your sauce would be: 1-add less water to begin with 2-simmer it longer so some of the excess liquid cooks off 3-add some tomato paste. Personally I would do all 3, the longer simmer will bring out the flavors better too. Adding flour or other traditional thickeners will just make it gooey/pasty tasting. My Italian Nana simmered her sauce all day, I do mine at least 4 hours.

Belinda

Sep. 14, 2011 10:43 am

My pasta sauce tastes a little bitter. What is the best way too make it not so bitter?

miss J

Oct. 7, 2011 10:15 am

Add a little sugar..few tsp. at a time.

Suzette

Jan. 22, 2012 11:21 pm

@ jamacian looser. Go to the store and buy Heinze spaghetti sauce. (bottom shelve with the spaghetti sauces) Usually around $1.00. Add your own spices like thyme, chopped garlic ect. even carrots, olives, for lasagne 2 Tbsp brown sugar or just use plain. Cheapest way to get plain old sauce.

Suzette

Jan. 22, 2012 11:24 pm

@ big bear. I too use anchovey in my stew and sauce but my favorite find is anchovy paste. Comes in a toothpaste kind of tube and it squeezes out!

AlanS

Mar. 14, 2012 4:31 am

Has anybody use wine in their spaghetti sauce?

RoxieLee

Apr. 18, 2012 2:32 pm

I've never used wine in spaghetti sauce but I use it in my chili. Because they are both tomato based dishes, I would think that it would be excellent. I would use a dry white wine. I use 1/2 cup for a huge pot of chili then allow it to simmer an hour longer. Wine takes the bite out of tomatoes. I've also used apple juice instead of the wine. I hope this has helped.

Shazadikulsum

May 7, 2012 8:10 pm

What is the alternate for liquor used in any kind of recipe?

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