"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." — KARMELE
Watch video tips and tricks
green bell peppers, minced
salt and pepper to taste
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.
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.
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.
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.
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Tomato Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 84
This delicious pasta dish comes together in just minutes.
Fresh homemade tomato sauce is easy and deeply flavorful.
See how to make roasted tomato sauce served with goat cheese and pasta.