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Fresh Tomato Sauce

Servings 4


  • 1 to 1 1/2 pounds ripe tomatoes about 3 large tomatoes
  • 2 garlic cloves peeled and minced
  • 3 tablespoons olive oil
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon salt or to taste
  • black pepper to taste
  • 1 pound spaghetti
  • freshly grated Parmesan cheese for serving


  • If desired, peel tomatoes; remove seeds, straining juice into a bowl.
  • Save the juice and discard seeds. In a food processor, combine garlic, tomatoes with juice, 3 tablespoons olive oil, and basil. Pulse quickly to chop roughly.
  • Pulse more for a smoother sauce, if desired.
  • Transfer to a bowl, add salt and pepper and let stand to marinate for about 20 minutes.
  • Cook pasta until just tender, drain and toss hot with the marinated tomato sauce.
  • If hotter spaghetti is desired, heat the sauce just until hot on stove top or in microwave.
  • Serve immediately with Parmesan cheese.


September 2013