Best Tomato Pasta Sauce
Spaghetti with Fresh Tomato Sauce is a perfect blend of sun-ripened tomatoes, gently simmered to draw out their natural sweetness. Infused with the subtle aromas of garlic and onions, and seasoned with just a hint of sugar and a medley of classic herbs, the sauce achieves a perfect balance of flavors.
Ingredients
For the sauce:
- 1 kg fresh ripe tomatoes
- 2 tbsp olive oil
- 2 medium onions finely chopped
- 2 garlic cloves minced
- 1 tbsp sugar, or to taste optional, but recommended
- salt to taste
- black pepper to taste
- 1 tsp dried oregano or to taste
For serving:
- 400 g spaghetti
- Parmesan cheese grated
Instructions
- Prepare the Tomatoes: Score a small "X" at the base of each tomato. Blanch the tomatoes in boiling water for about 30 seconds, then plunge them into ice water. This makes it easier to peel them. Peel and chop the tomatoes.
- Cook Garlic and Onion: In a large pan, heat the olive oil over medium heat. Add the garlic and onion, cooking until the onion is soft and translucent.
- Add Tomatoes and Seasonings: Add the chopped tomatoes to the pan. Stir in the sugar, salt, pepper, and dried oregano. Bring to a simmer.
- Simmer the Sauce: Reduce the heat and let the sauce simmer for about 20-30 minutes, until it thickens and the flavors meld together. Stir occasionally.
- Blend the Sauce (Optional): For a smoother sauce, use an immersion blender or transfer the sauce to a blender. Blend until the desired consistency is reached.
- Cook the Spaghetti: While the sauce is simmering, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the pasta.
- Combine Pasta and Sauce: Toss the cooked spaghetti with the tomato sauce. Ensure the pasta is evenly coated.
- Serve: Serve the spaghetti hot, topped with grated Parmesan cheese if desired.
- Dobar tek!