When my mom made this 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
Spaghetti with Fresh Tomato Sauce
Can you freeze Spaghetti with Fresh Tomato Sauce?
Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Watch How to Make Spaghetti with Fresh Tomato Sauce
Spaghetti with Fresh Tomato Sauce
Prep Time
15 min
Cook Time
30 min
Yield
4 servings
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
- 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.
Nutrition 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.
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