Spaghetti Sauce From Fresh Tomatoes

by Pamela

Spaghetti Sauce From Fresh Tomatoes

Every summer I wait for my tomato plants to start producing their little hearts out. I dream of having pounds of tomatoes…so many, that I just don’t know what to do with them all and grandly hand them off to the neighbors. And then I wake up and I’m living in Texas. What used to be my reality, while living in the oh so temperate climate of southern Los Angeles, was just that. My new reality is hoping to get at least half a dozen tomatoes of tall, yet spindly vines, and be able to eat at least one home grown tomato.

This years planting went in the ground much earlier, so I could beat the dreaded 95+ degree temperatures that cause tomato plants to turn into somewhat dried up, completely barren, sticks. They set on loads of flowers and lots of new growth and all was looking promising until the rains of Noah hit. I’m sure you saw the pictures on the news and heard headlines like “Texas is floating away.” My little plants stayed put and continued doing whatever it is that they could do.

spaghetti-sauce

And now I have managed to pick at least a dozen tomatoes off of my 6 plants. Yes, that’s 12 tomatoes from those 6 plants…not 12 tomatoes from each of those plants. (sadness)

But this week I’ve actually had somewhat of a bumper crop and got about 8 little tomatoes and 4 of the San Marzano fruits. Yippee! Time to make spaghetti sauce. I know what you’re thinking…she’s lost her mind. You can’t make spaghetti sauce from only that many tomatoes? But yes you can! The fresh tomato spaghetti sauce is how you turn that little producing garden of yours into the superstar it was intended to be. (And make yourself look pretty good in the process.)

All it takes is a little vinegar and olive oil, some salt and pepper, a bit of chopped red onion and those beautiful little garden tomatoes you were able to pluck and you’ve got a dinner you’ll be loving.

Spaghetti Sauce From Fresh Tomatoes
 
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This spaghetti sauce from fresh tomatoes is so easy to make, it's a no cook sauce with just a few ingredients. Fresh garden tomatoes are the star.
Author:
Recipe type: Dinner
Cuisine: Italian
Serves: 2
Ingredients
  • 12-16 Ounces Fresh Tomatoes
  • 2-3 Tablespoons Freshly Chopped Red Onion
  • ¼ Cup Red Wine Vinegar
  • 2 Tablespoons Extra Virgin Olive Oil
  • Kosher Salt
  • Freshly Ground Pepper (I like to use lots in this recipe)
  • ½ Pound Whole Grain Spaghetti (cooked according to package instructions)
  • 5-6 Basil Leaves (chopped into a chiffonade or torn into small pieces)
Instructions
  1. Slice the tomatoes into bite size pieces. Small round tomatoes can be cut in half, while large tomatoes may need to be cut smaller. Save all of the juices and put it all into a large container.
  2. Add the vinegar, olive oil, salt and pepper to the tomatoes and give everything a good stir.
  3. Put the lid on the container and pop it into the fridge for at least 4 hours or overnight (I like to leave it overnight so that all of the flavors come together.)
  4. Divide the prepared pasta between plates or bowls and top with the tomato mixture.
  5. Sprinkle the basil over each of the plates.
  6. Serve.
Notes
If your garden just won't give up the tomatoes and you don't have a local farm stand to get them from you can use one of those packages with the mixed small tomatoes in them. They taste great and everyone will think they came from your garden because they come in different colors.

 

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4 comments

John@Kitchen Riffs August 12, 2015 at 10:02 am

Yeah, we have tomato problems too. Finally solved the squirrel problem (I hope — fingers crossed), but really bad growing weather this year. So worth it though, isn’t it? Anyway, this is terrific — I love sauces like this. Thanks!

Pamela August 12, 2015 at 5:38 pm

The best part about this sauce is that it doesn’t require a banner tomato season. 😉

Bernadine Butkowski August 11, 2015 at 12:13 pm

I love that sauce but you can also add garlic and roast it. Takes a little longer
but its to die for. Love the fresh tomatoes.

Pamela August 11, 2015 at 6:22 pm

Roasted garlic sounds great with this! Thanks 🙂

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