How to Preserve Homemade Tomato Spaghetti Sauce : Spaghetti Sauce Tips

How to Preserve Homemade Tomato Spaghetti Sauce : Spaghetti Sauce Tips

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Question by cloud: i want a good pasta sauce recipe?
i want to make a good pasta sauce, any ideas? tomato pleasee

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Answer by Alanna E
you can find them on all or type in search to find the recipes you are looking for.

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More Tomato Pasta Articles



    1 tablespoon butter
    1 green onion
    1 small onion or shallot
    2 garlic cloves
    1/2 red pepper
    2 tablespoon Philadelphia roasted red pepper cream cheese
    2 tablespoon flour
    2 cups milk
    1 teaspoon crushed chili peppers
    1 tablespoon Parmesan cheese
    1 teaspoon salt
    ½ teaspoon pepper
    dash paprika
    dash oregano
    dash basil
    chopped parsley

    Dice onions, garlic and red pepper. Sauté onions, red peppers and garlic in butter until soft and tender. Add flour and stir. Slowly add milk and melt in Parmesan and cream cheese. Add spices to taste. Top with fresh chopped parsley.
    Sauce will thicken upon standing. Add less milk or more flour for a thicker sauce.

  2. Easy Pasta Sauce:

    1 1/2 pounds Roma Tomatoes
    4 Tablespoons Olive oil
    1 onion, finely chopped
    1 small handful fresh basil leaves chopped
    salt and pepper to taste

    Peel the tomatoes (method follows) and coarsely chop
    Heat the oil in a large sauce pan, add the onions and cook over low heat stirring often for about 5 minutes or until softened.

    Add tomatoes, salt and pepper and bring to a simmer, then turn down the heat to low and cover, stirring occasionally for 30-40 minutes until thick.
    Remove from heat, stir in basil and taste for seasoning.

    To peel tomatoes.
    Bring a large saucepan of water to a boil
    Cut a cross into the stem end of each tomato.
    plunge a few tomatoes at a time into the water for about 30-40 Sec then lift them out with a slotted spoon.

  3. I heard that really ripe tomatoes are not so good for making pasta sauce because they are too sweet. Not too sure about the truth to that but I do have a recipe book that you can get.

    Real restaurant type sauces. Lots of recipes as well. If you need them please go see here.

  4. The NSA is No Salt Added. I am on a low sodium diet so I can adjust to accordingly to taste and to fit my diet guidlines

    Spaghetti Sauce:

    Everyone does theirs different but here is the general way I do mine. Not exact as I just toss most everything in as I go and taste a lot and eye-ball it.

    1 can NSA stewed diced tomatoes
    1 can NSA tomato sauce
    1 can tomato paste-sometimes
    1 small onion chopped
    1 good sized clove of garlic chopped
    Unsalted butter
    Low or no sodium chicken broth
    Italian seasoning
    Dried Chives
    Pinch sugar
    Granulated Garlic
    Onion powder
    ¼ tsp or less celery salt

    Saute the onion and garlic until translucent and tender. Add the tomatoes and remaining ingredients. I like to simmer mine for at least 20-30 min. Use over pasta with or with out meat. In lasagna, chicken parmesan etc…
    Simmer bone in skinless chicken thighs and legs, until they are fall of the bone tender for super yummy chicken sauce.

    You can also add a little more water and some chopped veggies and make a tomato veggie soup.

  5. Spelt Pasta Suace


    * 2 cups spelt flour
    * 3 eggs, at room temperature
    * 1 pinch salt
    * 2 tablespoons olive oil

  6. If you want something you can whip up in a hurry with stuff you usually have around the house, try this: Saute 1/2 a diced onion in a couple of tbs. olive oil over medium heat for about 5 minutes. Add a heaping tbs. of minced garlic and a tsp. of Italian seasoning. Cook for 1 minute. Add a 6 oz. can of tomato paste, two cans of water, a 14.5 oz.can of diced tomatoes, and red pepper flakes, salt, and black pepper to taste. Simmer for 20 minutes or so. This is surprisingly good for being so simple. It makes a great pizza sauce, and you can add anything you like [sausage, fresh basil, olives, anchovies] to take it up a notch.

  7. Quick Pasta Sauce
    INGREDIENTS (Nutrition)
    2 tablespoons olive oil
    3 cloves garlic, minced
    1 teaspoon dried basil
    1 (28 ounce) can crushed tomatoes
    salt and pepper to taste

    1.In a large skillet over medium heat, saute garlic in oil until tender, 2 minutes. Stir in basil and crushed tomatoes. Season with salt and pepper and cook 15 to 20 minutes, until slightly thickened. Serve immediately.

  8. Here are some definite winners in sauces. Try them all, yum! <3

    Marinara Sauce
    Chef Michael Chiarello

    2 tablespoons extra-virgin olive oil
    1/2 cup finely chopped onion (1 medium)
    1 tablespoon chopped fresh Italian (flat-leaf) parsley
    1 large clove garlic, finely chopped
    1 can (28 oz) Crushed Tomatoes with added puree
    1 large fresh basil sprig with leaves removed
    1 teaspoon sea salt or kosher (coarse) salt
    Pinch baking soda or sugar, if desired
    In 3-quart nonreactive saucepan, heat 2 tablespoons oil over medium heat. Add onion; cook 4 to 6 minutes, stirring occasionally, until translucent. Stir in parsley and garlic; cook about 30 seconds or until fragrant.
    Stir in tomatoes, basil stem and salt. Simmer uncovered 20 to 30 minutes, stirring frequently, until thickened. (If sauce tastes too acidic, add pinch of baking soda and cook 5 minutes longer. If sauce needs touch of sweetness, add pinch of sugar and cook 5 minutes longer.) Remove basil stem before serving.

    Fresh Tomato Sauce with Fennel & Orange
    Any short tubular or curly pasta works well with this sauce. If your tomatoes are tart, you may need to add up to 1/2 teaspoon sugar.

    4 tablespoons extra virgin olive oil
    1 medium bulb fennel , trimmed of stalks, halved, cored, and cut into 1/4-inch dice (about 1 1/2 cups)
    2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
    1/2 teaspoon fennel seed , lightly crushed
    Pinch saffron , crushed (optional)
    1/8 teaspoon hot red pepper flakes
    2 strips orange peel (each 3 by 1 inch)
    3 tablespoons fresh squeezed orange juice from 1 orange
    3 pounds ripe round tomatoes , cored, peeled, seeded, and cut into 1/2-inch pieces (about 3 3/4 cups)
    3 tablespoons chopped fresh basil
    1/4 teaspoon table salt
    1/8 teaspoon ground black pepper
    Granulated sugar
    Heat 2 tablespoons oil in 10-inch skillet over medium-high heat until shimmering. Add fennel and cook, stirring occasionally, until softened and browned around edges, 4 to 6 minutes. Add garlic, fennel seed, saffron (if using), pepper flakes, and orange peel; cook, stirring constantly, until fragrant, about 30 seconds. Stir in tomatoes and cook until tomato pieces lose their shape to form chunky sauce, about 10 minutes.
    Remove and discard orange peel. Stir in orange juice, basil, salt, pepper, and sugar to taste. Toss sauce and remaining 2 tablespoons oil with pasta and serve. Makes enough to sauce 1 pound of pasta.

    Bolognese Meat Sauce
    Simili sisters of Bologna
    The sisters prepare a delicate brodo di carne, or meat broth, for use in their ragù because the sauce doesn't need a lot of additional flavor. Unless you're making brodo for another use, though, any light broth will do.

    1/4 cup extra-virgin olive oil
    1 small yellow onion, peeled and minced
    1 rib celery, trimmed and minced
    1/2 medium carrot, peeled, trimmed, and minced
    2–3 slices prosciutto di Parma (about 1 oz.), finely chopped
    2 chicken livers, finely chopped
    1 1/2 lbs. ground chuck
    Salt and freshly ground black pepper
    1/2 cup dry white wine
    1 cup hot milk
    1 cup beef, veal, or chicken broth
    1 28-oz. can Italian plum tomato purée
    Heat oil in a large heavy-bottomed pot over medium heat. Add onions and cook, stirring frequently with a wooden spoon, until soft and translucent but not browned, about 3 minutes. Add celery and carrots and cook, stirring frequently, for 3 minutes more. Add prosciutto and chicken livers and cook, stirring, until livers are just cooked and still a little pink, about 1 minute. Add ground chuck, season to taste with salt and pepper, and cook, breaking up meat with the back of the spoon, until just cooked and still a little pink, about 5 minutes more. (To keep meat tender, do not fry or brown.)
    Add wine to pot and cook, stirring, until it has evaporated, about 3 minutes. Reduce heat to medium-low, add hot milk, and cook, stirring occasionally, until milk has evaporated, about 10 minutes.
    Meanwhile, heat broth and tomato purée together in a medium saucepan over medium-high heat until hot, then add to meat mixture in pot. Reduce heat to low and gently simmer, stirring occasionally, for 2 1/2 hours. Season to taste with salt and pepper. Makes about 5 cups.

    Crockpot Caponata

    1 lb plum tomatoes chopped
    1 eggplant in 1/2" pieces
    2 med zucchini in 1/2" pieces
    1 onion finely chopped
    3 stalks celery sliced
    1/2 c chopped parsley
    2 Tbsp red wine vinegar
    1 Tbsp brown sugar
    1/4 c golden raisins
    1/4 c tomato paste
    1 tsp salt
    1/4 tsp freshly ground black pepper
    3 Tbsp oil cured black olives (optional)
    2 Tbsp capers (optional)
    Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar, sugar, raisins, tomato paste, salt & pepper in crock pot. Cook, covered on low heat for 5 1/2 hours. Do not remove cover during cooking. Stir in olives & capers, if using. Serve warm or cold.

  9. My favourite is a spicy tomato one, though you can leave out the chilis if you like:

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