I made this exactly as per the recipe. It was delicious but too sweet. I would start with 1 tablespoon of brown sugar and add to taste next time. This is a superb spaghetti sauce, I was surprised it was so satisfying without meat.
The mushrooms are a perfect toothsome substitute for sausage or beef. Has anyone tried adding red wine to Sauce, and if so, how much? I always add red wine to my sauce whenever I make it. Not too liquidity and not too thick. By the way, this is the best and most perfect sauce recipe I have found!!! I made this sauce as directed but cut in half to accommodate the fresh tomatoes I had. As I was frying the hamburger, I tasted the sauce. Should I add the burger?
So I spooned up a bit of sauce and a bit of burger. If you want Prego, get Prego; add meat. Save yourself a couple of hours.
BUT…if you want something truly delicious…just follow this recipe as written! But adding a bit of lemon juice ensures their acidity.
I fried off the sausage casings removed with about 2 tbsp butter, and added the onions to that to cook down. With the fat from the sausage and the butter, I omitted the oil. After that, I followed the recipe as written. This is a really deeply flavorful sauce without being oily. I got a little carried away adding some red pepper flakes so it was a little more on the arrabiata side. And my house smells so good, too. Be really careful when adding or omitting ingredients to a canning recipe.
You are usually fine adding spices but when it comes to adding more produce, meat or anything else it could throw off the acidity levels, thus making unsafe for canning. This was my first even making my own sauce from scratch. I had more tomatoes than I could deal with from my garden not complaining!
I added garlic salt to taste. I LOVE the taste and so did my spouse! It made enough for a large pot of spaghetti. I simmered for 2 hours like recommended. Thank you for helping make dinner a little extra special.
I will definitely be using this recipe again. Never comment on any recipes before. But this is so good!! I had tons of cherry tomatoes on hand, so was using that in combinations with some canned tomatoes I had to use.
Add 2 lemon juice the cherry tomatoes too sweet. Best thing I ever made. This is simply superb. Have prepared this recipe twice. I added beans, carrots, capsicum, celery and pak choi stalks. Also put in some chilli flakes. Thanks so much for sharing. My husband loves it when I prepare pasta using this sauce. Also I can give this to my 1 yr old happily. I liked the tomatoes blended more. So good! I planted a vegetable garden. My beefsteak tomatoes are overpopulating lol.
I had so many I had to think of something to make. This was so good! Even my picky 8 yr old ate it. I will make again for sure. Absolutely amazing! This sauce is delicious. My neighbor gave me 9 tomatoes from his garden and I tried to figure out what to do with them. I followed every step of this recipe and it was so worth it. Thank you for the written and visual instructions! It is truly the best spaghetti sauce EVER!
Thank you for leaving a comment! I love this recipe! My favorite ingredient was the soy sauce; it really elevated the flavor of the tomato sauce. I also added about a quarter cup of Pinot noir and a dash of balsamic vinegar and it turned out great. Definitely making again. When do I add the ground beef to recipe? I would add the ground beef right after you saute the onions and brown it before the next step!
Hope this helps! When did you put the garlic cloves in? Made recipe exactly as printed except my wife and I love mushrooms so I used a 16oz. Awesome taste and great flavors. Here is a tip my sister shared with me that will keep you making this delicious sauce with homegrown tomatoes all year long. I grow quite a few types of tomatoes so that I have extra to freeze. I just throw whole tomatoes in a gallon freezer baggy only the stems removed , date them and toss them in the freezer. When it is time to use, throw the frozen tomatoes in a colander and run a little cold water over them.
The skins slip off as they thaw. They work great for tomato bisque all winter long as well. You can either reduce the recipe, or add some store-bought tomatoes. Hi again! How much dried basil should be used? It says basil leaves but I have no idea what that breaks down to in regard to dried basil.
Are dried mushrooms okay? I have some mushroom powder as well as dried mushrooms. I think they are porcini but will have to double-check.
Two teaspoons of dried basil will work in place of fresh basil leaves. Also, dried mushrooms should work great in the sauce. Thank you for asking! I started roasting my fresh tomatoes last year for canning and wow! The natural sugars come out and it also concentrates the tomato flavor.
Save it all and strain it. Roast the tomatoes until the skins start turning color. Let the tomatoes cool somewhat and remove the skin. I find it is easier to remove the skins while they are still pretty warm. You have eliminated the majority of the seeds that way as well as the skin. The roasting concentrates the tomato flavor remarkably. If using fresh tomatoes processed this way for this recipe, you may not need to add any sugar…it makes that much of a difference!
Roasted Sun Golds are like candy after halving and roasting. I just half those, add chopped onion and garlic, red bell pepper, and some olive oil. Those I roast at about since they are small and the skins are thin.
No need to remove seeds or skins…just whiz in the food processor or using a stick blender. You can add whatever spices you want to finish the sauce off…Mexican, Italian, etc.
No meat or spices needed! Thank you so much for this suggestion, Diana. I think you will be shocked at how concentrated the tomato flavors become by roasting them. I certainly was! I originally was looking for a way to use a huge number of Sungolds and stumbled across the recipe for roasting them. It turned out so well that I thought about applying that method to regular tomatoes that I was going to can. My aunt has not stopped raving about how great the canned tomatoes turned out, especially when used for spaghetti sauce.
I think you will be very happy with the results! You can always try making a trial run and then make a fresh tomato sauce with that method. It made a day and night difference for me. When I want a spicier spaghetti sauce I usually use dried red pepper flakes!
That seems to match the spice profile the best. Such a great recipe! I used fresh tomatoes from my garden and it was a hit.
My only suggestion was to remove the brown sugar as they found the sauce a little too sweet. I added cooked ground chicken to the recipe but I have way too much sauce now. How long can I freeze it for? What type of tomatoes would you recommend to use with this recipe.
I will be trying it but will need to purchase the tomatoes from the store. Any recommendation is appreciated. I was thinking due to the meatiness to use Roma but then to add another variety for a bit more depth. Not sure which would be best. I actually made this recipe yesterday from Roma tomatoes. I found the prep time to be much much longer than what was shown when you include the peeling of the tomatoes, etc. The simmer time is not near long enough, even at 2 hrs. I cooked for 3 hrs yesterday, then placed in fridge overnight and started it up again today.
I ended up doctoring it later this afternoon to get it finished. I added some canned paste, used my blender to cream up about 4 ladles of my mixture, then added it back. I then added some canned tomato sauce as well as a splash of Red wine, more spice, 2 chicken bouillon and 1 beef bouillon cubes to flavor a bit deeper.
Put it in a freezer safe Tupperware-type container, a large freezer-safe Ziploc bag or a glass jar. When freezing, make sure to cool the sauce completely in the fridge before freezing. The sauce will stay nice and fresh in the freezer for up to six months. Do you remove the seeds before processing? You can remove them if they bother you though! Thank you for giving me the confidence to try spaghetti sauce with fresh tomatoes.
The tomatoes were so liquidy after processing I thought it would take all day to boil down to a sauce, but less than one hour at high heat worked great. So glad you took the leap and made it with fresh tomatoes. It makes all the difference, right? Thank you so much for the kind comment and for the 5-stars! What a compliment! The tip on adding the soy sauce was brilliant as it brought out the best in the chopped mushrooms.
Would highly recommend!! Thanks Lena! So glad you liked this sauce. You will want to keep the lid off so it can reduce. How much sauce do you get from lbs of tomatoes? Is that the same amount as 5 jars of store bought spaghetti sauce? It really depends on how much the sauce is reduced and if you are weighing the tomatoes before or after you are peeling them… you should get close to store-bought sized jars with lbs. Is the high sodium from the soy sauce?
You can use low-sodium soy sauce if you are concerned. It does raise the sodium levels a bit. I made this today from our garden tomatoes. I have tried several recipes before. Except for adding some red wine to the sauce, I followed the recipe exactly.
The sauce itself was fantastic, and I'll use this sauce anytime I need a fresh tomato sauce. In this case, though, once I added some meat to the sauce for lasagna , quite frankly it went really bland.
It didn't stand up to the meat at all. So I don't think this is an ideal sauce for meatballs, etc. Marina Bottoms. This was the most basic recipe that used fresh tomatoes. I just needed a template, how much of what to use. I blanched, peeled and chopped my tomatoes, then added onions, fresh garlic and spices that needed to be used, to the same pot, to not waste a dish. I used marjoram, thyme, oregano, italian seasoning, sage, bay leaf, salt and pepper.
Oh, and I learned 1 lb. I would have given 5 stars but I always feel weird doing that if I've made changes. My changes weren't for any good reason i. I didn't think things needed to be changed per se. Anyway I used 12 tomatoes 1 or 2 were pretty small I used 2 tablespoons grated carrot instead of sugar 2 cloves of garlic instead of powder I added 2 tablespoons Rose wine it's what I had and I like to add wine I used chopped fresh parsley and basil and this hot pepper flake called Red Neck Pepper - the Italian blend - to taste.
I attempted to follow the recommendation of one person to use immersion blender after an hour or so and then reduce for more hours to make thicker sauce but then I decided to make Pioneer Woman's Meatballs and that meant more time simmering anyway while I made those.
I ended up having to add back in liquid to cover the meatballs and allow for 30 more minutes simmering time to cook the meatballs - 1 cup water 1 tsp Better than Bouillon.
So was this fantastic because of the meatballs? I don't know but I sure as heck will be using it again when I have fresh tomatoes. This recipe turned out great. I made a couple substitutions which worked out well. Substituted fresh garlic instead of powder, Italian seasoning instead of the individual herbs, added tomato paste, increased onions to 2, and added a couple dashes of fish sauce for a nice savory flavor.
My family gobbled it right up! Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All Reviews. Back to Recipe Review this recipe. Add Photo. What did you think about this recipe? Expect a harvest within 90 days after transplanting. Here is another Italian cultivar that is perfect for tomato sauce. Costoluto Genovese tomatoes are known for having intense flavor, making them ideal for a slicing tomato for sandwiches and a sauce tomato.
Costoluto Genovese also has a high acid content, which makes safely canning easier. The tomatoes reach up to eight ounces with heavy lobes and thick, meaty flesh.
Expect these plants to produce their harvest within 80 days after transplanting. Since this variety is indeterminate, it continues to grow throughout the entire growing season. Opalka is a Polish, heirloom tomato, known for being rich and flavorful, more so than other paste tomatoes. These tomatoes are perfect for making tomato sauce because they have few seeds, thick flesh, and intense flavor. Opalka tomatoes are great for processing; they stand up to the process well.
They have a long, pepper-shape, reaching up to six inches long. This tomato plant is indeterminate, so the fruit ripens throughout the entire season. It takes around 85 days after transplanting for the fruits to develop on the plant. Jersey Giant tomato plants produce heavy yields, and the fruits measure around six inches long. This New Jersey canning tomato has meaty, rich flesh that is much tastier than modern paste types.
The fruits have few seeds, making it even easier to create the desired consistency for tomato sauce. If you stumble upon these plants or seeds, know that Jersey Giant tomatoes have an indeterminate growth habit and produce fruits days after transplanting. These cultivars have meaty, rich flesh with fewer seeds, the perfect combination for making the right sauce consistency.
Be sure to give a few of these a try! Your email address will not be published. Notify me of follow-up comments by email. Notify me of new posts by email. Our gardening obsessed editors and writers choose every product we review. We may earn an affiliate commission if you buy from one of our product links, at no extra cost to you.
San Marzano San Marzano is a prized, Italian, heirloom tomato for over years. Giulietta Giulietta is a large, egg-shaped, Italian plum tomato that fruits from July to September.
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