Fresh tomato pasta

Updated on January 7, 2014 By Tomato Guy 11 Comments

Stuart Zelle cooking fresh tomato pasta for the first time. At the Elkhart Inn restaurant. Tomatoes are picked from our garden.

Question by that guy: Do you make your own tomato sauce?
Do you make your own tomato sauce? Or do you buy the premade stuff (eewww)?
I should have said Pasta sauce.

Best answer:

Answer by mesha
i always buy and spice it up with my own seasons

Add your own answer in the comments!

11 Comments

  1. Kathryn January 7, 2014

    I always make my own pasta sauces. I also make my own tomato sauce at the end of the growing season in August this is a great way to use the dozens of tomatoes that seem to ripen all at once.

  2. Sara January 7, 2014

    i make my own, using tomato paste, heaps of garlic, onion, parsley, black pepper salt dash of curry powder and if u like it spicy some red pepper flakes

  3. blueturtle5679 January 7, 2014

    Yes. I usually use a can of tomato sauce (not spag. sauce) and then add fresh herbs, tomatoes, peppers, onions, garlic, gr. beef, and red wine and then let it simmer a while.

  4. ♥mybabyboy♥ January 7, 2014

    Tomatoes (canned or fresh) peeled and chopped
    Basil
    Oregano
    Garlic
    onions
    Squash
    Mushrooms

    I like to add whatever sounds good at the time.

  5. JonnyMac January 7, 2014

    i like to make my own…but in a rush, i don’t mind using some that i bought at the store.

  6. RSJ January 7, 2014

    Yes, I buy tomato paste and tomatoes (fresh, if they’re good or canned) to make my pasta sauce. There’s not a jarred sauce that comes close to homemade.

  7. margarita January 8, 2014

    I make my own pasta sauce using canned tomatoes, tomato sauce and tomato paste.

  8. Robert January 8, 2014

    I always make my own when time permits. this is an excellent recipe:
    http://www.gourmet-food-revolution.com/homemade-tomato-sauce-recipe.html

  9. pixierock00 January 8, 2014

    yep

  10. RP18 January 8, 2014

    I always make my own now.

    One trick that I learned (this is how Rao’s in NYC makes theirs) is to start off by rendering down about 4oz of salt-pork in your pot (you could also use bacon). Remove the cooked pork and..

    – Add 1/2 cup olive oil and 1 cup of chopped onion and sweat for about 3-4 minutes.
    – Add about 4 cloves of minced garlic and cook for 30 seconds
    – Add 4 28oz cans of peeled san marzanos that you have crushed very well with your hands, along with about 15 grinds of black pepper, a pinch of salt, some red pepper flakes and a couple tsp of fresh oregano.
    – Let it simmer for an hour (I’ve always been told never to bring sauce to a boil – it alters the flavor of the tomatoes).
    – I usually wait till I serve to add fresh basil – it loses a lot of it’s punch when it gets too cooked down.

  11. JDOGG1122 January 8, 2014

    id buy it but dont like it very much.

Comments are closed.