Fresh Tomato Sauce

Rating: 3.89 stars
53 Ratings
  • 5 star values: 16
  • 4 star values: 20
  • 3 star values: 13
  • 2 star values: 3
  • 1 star values: 1

This is a fresh and delicious pasta sauce that is very simple to make. It is great to make in the summer when there is an abundance of fresh vegetables.

By KARMELE

Gallery

Recipe Summary

prep:
5 mins
cook:
30 mins
total:
35 mins
Servings:
6
Yield:
6 servings
Nutrition Info
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • In a large saucepan, heat oil over medium heat; add tomatoes, onions, green bell peppers, garlic, white wine and salt and pepper to taste.

    Advertisement

  • Mix ingredients well; cover and simmer for 30 minutes. Serve.

Nutrition Facts

Per Serving:
144 calories; protein 2.2g 4% DV; carbohydrates 13.4g 4% DV; fat 9.4g 14% DV; cholesterol 0mg; sodium 10.1mg. Full Nutrition
Advertisement

Reviews (45)

Read More Reviews

Most helpful positive review

FERHAMIRDAWI
Rating: 5 stars
08/25/2005
Easy and yummy I also used minced carrots instead of bell peppers and vegetable stock instead of wine. I added 1 tbs flour to thicken it up then I used an immersion blender to make it nice and smooth. After that I added chopped parsley sliced mushrooms and cooked ground beef (seasoned with garlic onion parley salt/pepper) to add flavor. Read More
Helpful
(323)

Most helpful critical review

marie
Rating: 3 stars
09/15/2010
I changed a lot about this recipe. First I took 3lbs of fresh garden tomatoes and halved them coated them with olive oil and sprinkled them with dried orageno. I roasted them in the oven at 400 degrees for 45 min. I sauteed 5-6 cloves garlic 2 onions and 1 green pepper until fragrant and translucent in a big sauce pan. I then added 1 1/2 c fresh basil 2-3 tsp oregano and 2-3 tsp fresh rosemary. I sauteed that for another min. Then I placed the roasted tomatoes and all the juices in the sauce pan and simmered for 2 hours. When the tomatoes broke down I added approx. 1 cup of vodka. Simmered for another 1/2 hour and then I pureed the sauce. I added a few sprinkles of dried oregano and parsley while the sauce was cooking. Read More
Helpful
(187)
53 Ratings
  • 5 star values: 16
  • 4 star values: 20
  • 3 star values: 13
  • 2 star values: 3
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
FERHAMIRDAWI
Rating: 5 stars
08/24/2005
Easy and yummy I also used minced carrots instead of bell peppers and vegetable stock instead of wine. I added 1 tbs flour to thicken it up then I used an immersion blender to make it nice and smooth. After that I added chopped parsley sliced mushrooms and cooked ground beef (seasoned with garlic onion parley salt/pepper) to add flavor. Read More
Helpful
(323)
marie
Rating: 3 stars
09/15/2010
I changed a lot about this recipe. First I took 3lbs of fresh garden tomatoes and halved them coated them with olive oil and sprinkled them with dried orageno. I roasted them in the oven at 400 degrees for 45 min. I sauteed 5-6 cloves garlic 2 onions and 1 green pepper until fragrant and translucent in a big sauce pan. I then added 1 1/2 c fresh basil 2-3 tsp oregano and 2-3 tsp fresh rosemary. I sauteed that for another min. Then I placed the roasted tomatoes and all the juices in the sauce pan and simmered for 2 hours. When the tomatoes broke down I added approx. 1 cup of vodka. Simmered for another 1/2 hour and then I pureed the sauce. I added a few sprinkles of dried oregano and parsley while the sauce was cooking. Read More
Helpful
(187)
NRUSH5
Rating: 3 stars
09/16/2003
This recipe is perfect if you're looking for a good base tomato sauce. It easily lends itself to substitutions. For example I used zuccini someone from work had given me instead of the green bell peppers. Read More
Helpful
(130)
Advertisement
STRAWBERI
Rating: 2 stars
10/13/2003
This is a long process and although it has a variety of vegetables it did not have enough flavour. It also needs to be thicker. Read More
Helpful
(73)
Ms. Lewis
Rating: 3 stars
02/24/2008
I used red vine tomatoes and lost the red color. Thin so I let the water cook out which creates thickness. I plan to use it as a base then add mushrooms red/green peppers and onions for a crunch. Next time I will remove the seeds from the tomatoes. Read More
Helpful
(60)
Spiderwoman77
Rating: 3 stars
01/24/2008
Good basic sauce. I made a few changes. Was out of white wine so just used Appleton rum. Used one red pepper and one green instead of 2 greens. Added a tsp of basil. One onion not three. Yikes. I liked it but I think if I made it next time I would saute the onions and garlic first. Read More
Helpful
(46)
Advertisement
WILLIEWILLMAN
Rating: 3 stars
10/13/2003
It was too thin and a bit bland. To thicken it up I mixed a bit more white wine and corn starch in a small bowl and then added to the sauce. I also added different veggies that I had on hand: mushrooms broccoli and spinach. Needs extra spice too. Read More
Helpful
(45)
AJJONKMAN
Rating: 3 stars
09/07/2006
sauce was good but a bit bland so i added fresh oregano parsley and rosemary. i blended the mixture to give a thicker and smoother texture. Read More
Helpful
(36)
rachelray
Rating: 3 stars
08/13/2007
This recipe was so-so. Flavor was good but needed to be thickened and blended. I also think the recipe was very vague with sizes of tomatoes. I probably won't make this one again. Read More
Helpful
(23)
More Reviews
Advertisement
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 11/30/2020