Spaghetti with Fresh Tomato Sauce Recipe

Spaghetti with Fresh Tomato Sauce Recipe
Spaghetti with Fresh Tomato Sauce Recipe photo by Taste of Home
Publisher Photo

Spaghetti with Fresh Tomato Sauce Recipe

Be the first to add a review
Publisher Photo
When my mom made spaghetti sauce, the house would smell so good that I'd open the windows to torture the neighbors. It even tastes wonderful the next day, when the flavors have really melded. —Vera Schulze, Holbrook, New York
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 pounds plum tomatoes, chopped (about 5 cups)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces uncooked spaghetti
  • 1/4 cup thinly sliced fresh basil
  • 1 teaspoon sugar, optional
  • Grated Romano cheese and additional basil

Directions

In a 6-qt. stockpot, heat oil over medium heat; saute onion until tender, 4-6 minutes. Stir in tomatoes, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes. Meanwhile, cook spaghetti according to package directions; drain.
Stir 1/4 cup basil and, if desired, sugar into sauce. Serve over spaghetti. Top with cheese and additional basil.
Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Yield: 4 servings.
Originally published as Spaghetti with Fresh Tomato Sauce in TasteofHome.com 2017

Nutritional Facts

1 cup spaghetti with 3/4 cup sauce (calculated without cheese): 327 calories, 8g fat (1g saturated fat), 0 cholesterol, 607mg sodium, 55g carbohydrate (9g sugars, 5g fiber), 10g protein.

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 pounds plum tomatoes, chopped (about 5 cups)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces uncooked spaghetti
  • 1/4 cup thinly sliced fresh basil
  • 1 teaspoon sugar, optional
  • Grated Romano cheese and additional basil
  1. In a 6-qt. stockpot, heat oil over medium heat; saute onion until tender, 4-6 minutes. Stir in tomatoes, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes. Meanwhile, cook spaghetti according to package directions; drain.
  2. Stir 1/4 cup basil and, if desired, sugar into sauce. Serve over spaghetti. Top with cheese and additional basil.
    Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
    Yield: 4 servings.
Originally published as Spaghetti with Fresh Tomato Sauce in TasteofHome.com 2017

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSpaghetti with Fresh Tomato Sauce

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review