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Fresh tomato basil pasta sauce recipe

Fresh tomato basil pasta sauce recipe

  • Recipes
  • Dish type
  • Side dish
  • Sauce

Fresh tomatoes, basil, onion and garlic simmer for two hours for an authentic Italian-style pasta sauce. The fresh flavours make it all worthwhile!

245 people made this

IngredientsServes: 6

  • 3.5kg (8 lb) tomatoes, seeded and diced
  • large handful chopped fresh basil
  • 1 large onion, minced
  • 3 cloves garlic, minced
  • 100ml (4 fl oz) olive oil
  • salt and freshly ground black pepper to taste

MethodPrep:20min ›Cook:2hr ›Ready in:2hr20min

  1. In large saucepan, cook tomatoes and basil over medium-low heat until tomatoes are soft.
  2. Meanwhile, in medium frying pan, sauté onion and garlic in olive oil until onions are translucent.
  3. Add onion mixture to tomato mixture and add salt and pepper. Let simmer on low heat for 2 hours or until thick.

Note:

Homemade pasta sauce is worth the effort - especially when it freezes so easily. Just freeze in meal-size portions in resealable plastic freezer bags, or in plastic tubs.

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Reviews & ratingsAverage global rating:(190)

Reviews in English (150)

by KMATISHAK

Used different ingredients.Delicious recipe! Husband brought home baskets of tomatoes & had to use them quickly before they went bad. First time trying this recipe & was very pleased. The only thing I did differently was add a little sugar to tone down the tartness & I added Oregano, fresh Rosemary, Marjoram, Thyme & sea salt. Very flavourful & chunky texture!-15 Sep 2008

by STELLA M. PATON

Something else.This was a simple and tasty recipe. I made much less sauce, using these proportions: 3.5 big fresh tomatoes, diced and not seeded, cooked w/ 1 hot chilli and 4 tbsp of basil. 1 red onion w/ 3 cloves of garlic in olive oil. Slowly, while the sauce was simmering, I kept adding more chopped basil. Took about 2 hours and was fantastic.-15 Sep 2008

by JAYNEL

I've made this at least three times this summer with all the garden tomatoes and it gets better every time! Used fresh basil and lots of it and also kept seeds in and skins on. Very chunky and flavourful...especially with a little extra garlic! Will continue to make over and over!-15 Sep 2008


Fresh Tomato Sauce

James Beard's simple tomato sauce is perfect for his Penne with Fried Eggplant, or any other pasta recipe.

Ingredients

  • 4 tablespoons unsalted butter
  • 1 medium onion, sliced
  • 2½ pounds tomatoes, peeled, seeded, and chopped
  • 2 teaspoons salt
  • 1 tablespoon fresh basil (or 1 teaspoon dried basil)

Method

Melt the butter in a heavy saucepan. Add the onion and sauté over medium heat until soft and transparent. Add the tomatoes, salt, and basil and simmer gently for 10 minutes. Pour over freshly cooked pasta.

*Note: We recommend making extra to freeze for future use!

Yield

Makes enough to serve with 1½ pounds pasta

See more

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Ingredients

  • 1 cup Tagliatelle pasta
  • 4 Basil leaves , To garnish
  • 2 tablespoons Extra Virgin Olive Oil
  • Salt , a pinch
  • Parmesan cheese , flakes for garnish For Homemade Tomato Basil Sauce
  • 500 grams Tomato
  • 4 cloves Garlic , chopped
  • 1 Onion , chopped
  • 1 teaspoon Sugar
  • 1 teaspoon Whole Black Pepper Corns , crushed
  • 2 teaspoon Red Chilli flakes
  • 4 Basil leaves , torn
  • Salt , to taste
  • 1 teaspoon Red Chilli powder
  • 1-1/2 teaspoon Garam masala powder
  • 1/2 teaspoon Amchur (Dry Mango Powder) To Grind
  • 1 Onion
  • 1 teaspoon Sugar
  • 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
  • 1 Dry Red Chilli
  • 4 cloves Garlic
  • 1 inch Ginger

Fresh tomato basil pasta sauce recipe - Recipes

Do you think I could freeze this raw tomato sauce and use it later defrosted, thanks for your reply.

Hi Nicole,
I'm not sure how well the sauce would freeze since the tomatoes aren't cooked at all. I think the texture would be compromised. You can freeze whole tomatoes without processing them first, but they need to be used in sauce, stews, etc. What you could do is try freezing a little as a test and see how it comes out. :)

This is really, really good. I'm eating my dish as I type this out. I can already tell this will be an excellent dish in the summer time, light and filling.

December 2015 update: Hi! For some reason I can't figure out, Blogger hasn't been letting me leave comments on my own blog (!) for the last several months, so I've been unable to respond to your comments and questions. My apologies for any inconvenience! You're always welcome to email me: farmgirlfare AT gmail DOT com.

Hi! Thanks for visiting Farmgirl Fare and taking the time to write. While I'm not always able to reply to every comment, I receive and enjoy reading them all.

Your feedback is greatly appreciated, and I especially love hearing about your experiences with my recipes. Comments on older posts are always welcome!

Please note that I moderate comments, so if I'm away from the computer it may be a while before yours appears.

I try my best to answer all questions, though sometimes it takes me a few days. And sometimes, I'm sorry to say, they fall through the cracks, and for that I sincerely apologize.

I look forward to hearing from you and hope you enjoy your e-visits to our farm!


  • 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 fresh basil (chopped)
  • 1/2 teaspoon salt (or to taste)
  • Dash black pepper (to taste)
  • 1 pound spaghetti

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 in boiling salted water following package directions until just tender, drain and toss hot with the marinated tomato sauce.

If hotter spaghetti is desired, heat the sauce just until hot on stovetop or in microwave.


First, cook the pasta

This step is pretty simple, but make sure to cook pasta in extra salty boiling water for the best results! Also, make sure to reserve &frac13 cup of pasta water to use for the sauce before straining out the noodles.

Saute shallots & garlic

While the pasta is cooking, finely chop up the shallots & mince the garlic. Then, add it to a pan with the olive oil and cook 2-3 minutes until the shallots begin to turn translucent.

Add in tomatoes & seasoning

Next, pour in those cherry tomatoes or grape tomatoes. Either works for this recipe, but you want to make sure to use small tomatoes so they have time to burst! Then, add in the lemon juice and seasoning including the dried parsley, chili flakes, salt, and pepper. Use more chili flakes for a spicier dish and season with salt to your liking!

Cook until tomatoes burst

Once everything is added in you'll want to cook the tomatoes about 12-15 minutes until they burst. If you have a few stubborn tomatoes that won't burst, just use a fork to gently puncture them and mix them into a sauce. The juices from the cherry tomatoes create the sauce for this recipe and add SO much flavor to this dish.

Add in pasta, pasta water, & fresh basil

Once the tomatoes have burst and turned into a flavorful vegan tomato sauce, add in the cooked linguine, reserved pasta water, and fresh chopped basil. Stir it all together and serve with optional vegan parmesan on top!


Fresh Tomato Pasta With Basil

The temperature contrast in this simple summery pasta recipe is refreshing—warm, freshly cooked pasta and cool, raw tomatoes. There are only a few ingredients, so for the best flavor, make sure they’re the highest quality possible.

The dish is best made in the summertime with the freshest tomatoes and basil you can find. (Note: Off-season tomatoes tend to have a mealy texture and a lack of flavor.) If you have a garden, this is a great use of your carefully grown produce. If you don't have a green thumb, get your tomatoes and basil at a farmers market. The tomatoes should be firm and heavy, with no soft spots and thin skin. You can tell if the skin is thin by running your fingers over the surface—it should feel delicate and smooth.

If you can find some freshly made pasta instead of using dry, all the better. The olive oil should be the really good stuff, and the lemon juice must be fresh. Freshly grated Parmesan is also preferred because the flavor is superior and it will melt together with the other ingredients better than the packaged version.

Serve the dish with hot and crisp toasted garlic bread and a green salad tossed with some sliced mushrooms or diced ripe avocados.


Fresh Ingredients

To give you an idea of what you will need:

  • Spaghetti, fettuccine, or bucatini pasta: Cooked al dente.
  • Cherry tomatoes: I like using heirloom cherry tomatoes for color.
  • Extra virgin olive oil: Make sure it’s good extra virgin olive oil. Olive oil is a key ingredient in this dish. I like to use the robust kind.
  • Fresh garlic: Minced.
  • Basil leaves: Make sure they are fresh!
  • Lemon zest: This is like the secret ingredient! It adds brightness, flavor, and freshness.
  • Salt and pepper: To taste.
  • Your favorite cheese: I love burrata cheese, but fresh mozzarella or shaved parmesan will work too.

Per usual, you can find the ingredient list with quantities in the recipe card below.

For best results, make sure you get the freshest ingredients possible. Freshness is what makes this tomato basil pasta so good!


Recipe Summary

  • 2 1/4 pounds unrefrigerated ripe tomatoes (preferably plum)
  • 1/4 cup fresh basil leaves
  • 1 tablespoon flat-leaf parsley
  • 1 tablespoon chopped garlic (from 2 garlic cloves), plus more if desired
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Coarse salt and freshly ground pepper
  • 1 pound spaghetti or spaghettini
  • Grated Parmesan cheese, for serving (optional)

Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).

Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.


Pasta with Fresh Tomatoes and Basil

Boiling pasta in less water than you think (about 8 cups) gives you extra-starchy pasta water that makes a richer sauce. Use the ripest tomatoes possible for this recipe.

  • 3 large heirloom tomatoes, peeled* and chopped
  • ¼ cup extra virgin olive oil
  • ¼ teaspoon red pepper flakes
  • 12 ounces dried penne pasta
  • Salt
  • 10 large basil leaves, torn
  • ¼ cup pine nuts
  • 2 tablespoons grated pecorino cheese
  • Fresh-ground pepper

In large serving bowl, combine tomatoes, olive oil and red pepper flakes. Cook pasta in well-salted water according to package directions. When done, reserve one cup of pasta water, and drain pasta.

Pour hot pasta in bowl with tomatoes, add half reserved pasta water, and mix well. If pasta seems dry, add more pasta water to achieve desired sauce consistency.

Just before serving, toss in basil, pine nuts and cheese. Add salt and fresh-ground pepper, to taste. Serves 4.

*Cut a small, shallow “X” in base of each tomato. Place in boiling water for 30 seconds, then transfer to bowl of ice water. When cool enough to handle, peel skin away starting at “X.”

“I like a crisp and herbaceous Arneis for this pasta,” says Lomonaco, who recommends Ceretto Blangé from the Langhe or Vietti from Roero. “They’re a perfect foil for the fresh tomatoes, with scents of white grapefruit and apple, and a smokiness that balances the acidity of the tomato.”


Watch the video: ΣΑΛΤΣΑ ΝΤΟΜΑΤΑΣ u0026 ΠΙΠΕΡΙΕΣ ΦΛΩΡΙΝΗΣ σε βάζα, κονσέρβα για πίτσα και μαγειρευτά (January 2022).