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Old 03-17-2020, 11:00 AM   #1
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Spaghetti with Fresh Homemade Tomato Sauce



Serves: 4 | Preparation time: 15 mins | Cooking time: 60 mins
Cherry tomatoes, fresh: 800 g
Extra virgin olive oil (EVOO): 30 ml
Basil, fresh: 4-5 leaves
Garlic: 1 clove
(Optional) Parmesan, grated: to taste
A small piece of carrot (about 2 cm) or a pinch of sugar

Method

Tip: To verify whether your tomatoes have reached optimal ripeness, just look at the stalks: if the stalk is dark green, dry and the tomatoes detach easy, it means the tomatoes are just as ripe as they should be.


Wash the tomatoes under cold running water and use a knife to cut a shallow X on each tomato, crossing over the point where the tomato was attached to the stalk. Bring a pot of water to a boil and blanch the tomatoes for 2 to 3 minutes.

Remove the tomatoes from the water and leave them to cool down in a bowl full of ice cubes or under cold running water. Peel the tomatoes; thanks to the way you cut the skin before blanching the tomatoes, they will peel easily.
Cut the tomatoes in half and remove the seeds if they are visible and white – smaller seeds will not be a problem in your sauce. Dice the tomatoes in small cubes and then crush them with a fork.

Roughly chop the basil leaves. Peel the garlic and brown it in a pan along with the olive oil. Add the crushed tomatoes and let them simmer over low heat for 1 hour. Add the basil and season to taste.

Tip: When picked in season, fresh and perfectly ripened tomatoes usually taste perfect just as they are. Should your sauce taste too acidic, however, you can add a pinch of sugar – or even better, a piece of carrot or pumpkin, which will release its naturally sweet flavour and counteract the acidity of the tomatoes.


Turn off the heat and leave the tomato sauce to cool down slightly.

Tip: If you want your sauce to be just like the ones at your favourite specialty shop, use a food processor to blend the tomatoes in a puree. For a more ‘homemade’-like sauce, just leave the tomatoes in pieces.

Boil the spaghetti in salted water, being careful to put them in the water only when the water is visibly boiling; the pasta will overcook if you put it in the water when the latter is still cold.

When the spaghetti are ready, drain them from the water and put them back in the same pot.
Add a ladle of sauce to the spaghetti and mix them well.

Garnish each plate with a generous ladle of tomato sauce, some fresh basil leaves and a handful of grated Parmesan.

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Old 03-17-2020, 11:28 AM   #2
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Nice recipe.

I am guessing plumb/roma tomatoes can also be used.
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Old 03-17-2020, 11:46 AM   #3
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Thank you

Oh yep, plumb/Roma tomatoes will work perfectly...and I'll include them in the recipe ; )
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Old 03-17-2020, 06:31 PM   #4
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Simple but delicious.

Love all of the tips. I never thought of adding pumpkin.
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Old 03-18-2020, 10:17 AM   #5
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Thank you, powerplantop

Yep, both carrot and pumpkin work quite well!

My mom taught me this little secret :-)
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fresh, homemade, recipe, sauce, spaghetti, tomato, tomato sauce

Spaghetti with Fresh Homemade Tomato Sauce :chef: Serves: 4 | Preparation time: 15 mins | Cooking time: 60 mins Cherry tomatoes, fresh: 800 g Extra virgin olive oil (EVOO): 30 ml Basil, fresh: 4-5 leaves Garlic: 1 clove (Optional) Parmesan, grated: to taste A small piece of carrot (about 2 cm) or a pinch of sugar Method [B]Tip: To verify whether your tomatoes have reached optimal ripeness, just look at the stalks: if the stalk is dark green, dry and the tomatoes detach easy, it means the tomatoes are just as ripe as they should be.[/B] Wash the tomatoes under cold running water and use a knife to cut a shallow X on each tomato, crossing over the point where the tomato was attached to the stalk. Bring a pot of water to a boil and blanch the tomatoes for 2 to 3 minutes. Remove the tomatoes from the water and leave them to cool down in a bowl full of ice cubes or under cold running water. Peel the tomatoes; thanks to the way you cut the skin before blanching the tomatoes, they will peel easily. Cut the tomatoes in half and remove the seeds if they are visible and white – smaller seeds will not be a problem in your sauce. Dice the tomatoes in small cubes and then crush them with a fork. Roughly chop the basil leaves. Peel the garlic and brown it in a pan along with the olive oil. Add the crushed tomatoes and let them simmer over low heat for 1 hour. Add the basil and season to taste. [B]Tip: When picked in season, fresh and perfectly ripened tomatoes usually taste perfect just as they are. Should your sauce taste too acidic, however, you can add a pinch of sugar – or even better, a piece of carrot or pumpkin, which will release its naturally sweet flavour and counteract the acidity of the tomatoes.[/B] Turn off the heat and leave the tomato sauce to cool down slightly. [B]Tip: If you want your sauce to be just like the ones at your favourite specialty shop, use a food processor to blend the tomatoes in a puree. For a more ‘homemade’-like sauce, just leave the tomatoes in pieces.[/B] Boil the spaghetti in salted water, being careful to put them in the water only when the water is visibly boiling; the pasta will overcook if you put it in the water when the latter is still cold. When the spaghetti are ready, drain them from the water and put them back in the same pot. Add a ladle of sauce to the spaghetti and mix them well. Garnish each plate with a generous ladle of tomato sauce, some fresh basil leaves and a handful of grated Parmesan. 3 stars 1 reviews
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