Fresh Tomato Sauce Recipe - Allrecipes.com
Fresh Tomato Sauce Recipe
  • READY IN 35 mins

Fresh Tomato Sauce

Recipe by  

"This is a fresh and delicious pasta sauce that is very simple to make. It is great to make in the summer when there is an abundance of fresh vegetables."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. In a large saucepan, heat oil over medium heat; add tomatoes, onions, green bell peppers, garlic, white wine and salt and pepper to taste.
  2. Mix ingredients well; cover and simmer for 30 minutes. Serve.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 30 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 24, 2005

Easy and yummy, I also used minced carrots instead of bell peppers and vegetable stock instead of wine. I added 1 tbs flour to thicken it up then I used an immersion blender to make it nice and smooth. After that I added chopped parsley, sliced mushrooms, and cooked ground beef (seasoned with garlic, onion, parley, salt/pepper) to add flavor.

 
Most Helpful Critical Review
Sep 15, 2010

I changed a lot about this recipe. First I took 3lbs of fresh garden tomatoes and halved them, coated them with olive oil and sprinkled them with dried orageno. I roasted them in the oven at 400 degrees for 45 min. I sauteed 5-6 cloves garlic, 2 onions, and 1 green pepper until fragrant and translucent in a big sauce pan. I then added 1 1/2 c fresh basil, 2-3 tsp oregano, and 2-3 tsp fresh rosemary. I sauteed that for another min. Then I placed the roasted tomatoes and all the juices in the sauce pan and simmered for 2 hours. When the tomatoes broke down I added approx. 1 cup of vodka. Simmered for another 1/2 hour and then I pureed the sauce. I added a few sprinkles of dried oregano and parsley while the sauce was cooking.

 
Sep 16, 2003

This recipe is perfect if you're looking for a good base tomato sauce. It easily lends itself to substitutions. For example, I used zuccini someone from work had given me instead of the green bell peppers.

 
Oct 13, 2003

This is a long process and although it has a variety of vegetables it did not have enough flavour. It also needs to be thicker.

 
Feb 24, 2008

I used red vine tomatoes and lost the red color. Thin so I let the water cook out which creates thickness. I plan to use it as a base, then add mushrooms, red/green peppers, and onions for a crunch. Next time, I will remove the seeds from the tomatoes.

 
Jan 23, 2008

Good basic sauce. I made a few changes. Was out of white wine so just used Appleton rum. Used one red pepper and one green instead of 2 greens. Added a tsp of basil. One onion not three. Yikes. I liked it but I think if I made it next time I would saute the onions and garlic first.

 
Oct 13, 2003

It was too thin and a bit bland. To thicken it up I mixed a bit more white wine and corn starch in a small bowl and then added to the sauce. I also added different veggies that I had on hand: mushrooms, broccoli and spinach. Needs extra spice too.

 
Sep 07, 2006

sauce was good but a bit bland so i added fresh oregano, parsley, and rosemary. i blended the mixture to give a thicker and smoother texture.

 

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Nutrition

  • Calories
  • 144 kcal
  • 7%
  • Carbohydrates
  • 13.4 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.4 g
  • 14%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 10 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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