My new favorite noodle sauce was made for the peak tomato season

At this time of year it is easy to be with a surplus of vegetables. Backyard gardens are overcrowded and the farmers markets are full of seasonal products. Do you resist a basket with bright sun gold, beautiful beef sacs or juicy brandywines? Impossible. So I was beautiful, fresh heirloom tomatoes without a real plan with five pounds.

After looking for inspiration for our tomato archives, I found that Spaghetti sauce with fresh tomatoes Recipe that looked like it would fit into the bill. I didn’t know that it would be my new favorite sauce. It was so good that I rummaged my employees, my family and my friends about it. I ate it three days in a row and go back to my farmers’ market on Saturday morning to buy more tomatoes and do it again.

Everything about the Spaghetti sauce with a fresh tomato recipe

This recipe is so simple, but the tomatoes shine in its simplicity. It is rich, absolutely Umami-packed, customizable and makes a lot of sauce. It is also as easy as possible. The most difficult part is chopping! The recipe requires fresh tomatoes, sugar, onions, olive oil, garlic, basil and parsley.

Add your onions until you are soft, add garlic and all of your fresh tomatoes, sugar and herbs. At first it will look like these tomatoes will never become a thick, lush sauce. But be patient, it may take a while, but it is so worth it.

Tips and adjustments for the best pasta sauce of all time ever

As already mentioned, this recipe is really customizable. That means you can adapt it to your preferences what you have on hand and how much you want to earn. Here are some changes that I have made and that have taken this dish at the top.

• Use a variety of tomatoes: Variety is the spice of life – and this tomato sauce. A little bit of it, a little of it gives this simple dish a lot of depth. In addition, several colors provide a nice sauce.
• Do not peel the tomatoes: If you have no aversion to the texture of tomato skins in sauce, I would completely skip this step. It adds a lot of time to prepare, and the skins collapse in the hour (or more) so much that they will not really notice them.
• Don’t worry about the seeds: While the recipe does not expressly demand the reduction of the tomatoes, people are often not interested in tomato seeds. But if you are not averse, please use these seeds! The Umami taste that you love in tomatoes? It is enlarged in the seeds compared to meat, According to the findings of Chemistry World reported.
• Cook the onions in oil and butter: It is difficult to surpass the additional butter. If you slowly cook your onions in oil and butter, it’s a great mouthfeel when the sauce is ready.
• Add a splash of vinegar: Are you already adding acid tomatoes vinegar? Yes! I added about 1.5 tablespoons of white balsamic vinegar to my big pot of tomatoes and completely changed the dish. Cook as tomatoes, sweeten them. Adding some acid -plating helps to compensate for the sweet, acid and salty elements of the bowl.
• Use fresh garlic and herbs: While the recipe requires dried garlic and basil, I would recommend using fresh. If there are so few ingredients, the use of the Real Deal can help transform a good sauce into an incredible one. And what is better than fresh garlic?
• Save your pasta water: As always, save a cup or your salty pasta water when you let your pasta drain. If you add a splash, the sauce sticks to your pasta and becomes nice and shiny.
• Use it in different ways: While pasta is the most common way to use this sauce, it is far from the only one. I used leftovers in different ways: on the sourdough with fresh burrata and balsamic glaze, in kitschy risotto and chicken breast grilled as a covering. The possibilities are endless!

I hope you will be as passionate about this recipe as I do. If you make a big batch, save some in the freezer to enjoy in the coming months if we have no summer tomatoes.

Get the recipe: Spaghetti sauce with fresh tomatoes