HOMEMADE SPAGHETTI SAUCE WITH FRESH TOMATOES

This homemade spaghetti sauce is classic, comforting, and exactly what you want on a big bowl of pasta. Swipe to make it!

WHY YOU'LL LOVE THIS RECIPE

The flavor is brighter than jarred sauce, the texture is customizable, and you can taste the difference when the tomatoes are at their peak.

INGREDIENTS FOR THE SAUCE

– Tomatoes – Olive oil – Onion – Mushrooms – Soy sauce – Garlic – Basil – Oregano – Sugar – Kosher salt – Pepper

Bring a large pot of water to a boil. Working in batches, blanch tomatoes in boiling water for 10 to 15 seconds, then immediately transfer to an ice-water bath.

STEP 1: BLANCH AND PEEL THE TOMATOES

STEP 2: CORE, QUARTER, AND CRUSH

Peel off the skins, remove stems, and cut tomatoes into quarters. Transfer to a food processor and pulse a few times until they resemble crushed tomatoes. Set aside.

STEP 3: SAUTÉ ONION AND MUSHROOMS

Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until soft and translucent. Add mushrooms and cook 2 to 3 minutes.

STEP 4: ADD SOY SAUCE AND GARLIC

Stir in soy sauce and garlic, and cook until mushrooms are tender and garlic is fragrant.

STEP 5: SIMMER THE SAUCE

Pour in the processed tomatoes. Add remaining seasonings. Stir to combine. Bring to a simmer and cook uncovered at least 1 hour, stirring occasionally.

STEP 6: SERVE

Serve warm over cooked pasta (spaghetti is the classic pasta with spaghetti sauce), or cool and store for later.

PRO TIPS

- Pulse the tomatoes instead of blending to keep the sauce from turning watery - Simmer uncovered for 2+ hours for thickness - Add a splash of heavy cream for a blush sauce

Want the full measurements, step-by-step instructions, and more tips? Click "learn more" or swipe up for the recipe.

GET THE FULL RECIPE