Spaghetti with Tomato Sauce Recipe » Classic Pasta Pomodoro

Ingredients

• 2 lb Vine‑ripe Tomatoes (organic, peeled and pureed)
• 28 oz San Marzano Canned Tomatoes (whole peeled, crushed in blender)
• 2 Tbsp Olive Oil (extra‑virgin, for sautéing)
• 1/2 Yellow Onion (grated fine, optional but recommended)
• 2 Garlic Cloves (grated fine)
• 1 tsp Sea Salt (adjust to taste)
• 1/2 tsp Fresh Black Pepper (freshly cracked)
• 1/4 cup Fresh Basil Leaves (torn, added at end)
• 1/4 cup Parmesan Cheese (freshly grated, for serving)

Instructions

1. Prepare the Tomatoes for Peeling

   Trim the stem end off each tomato, cut a shallow X on the bottom of each fruit, and set aside.

   Time: PT5M

2. Blanch and Shock Tomatoes

   Bring a large pot of water to a rolling boil. Drop the tomatoes in for 30‑45 seconds until the skins begin to separate, then immediately transfer them to an ice‑water bath for 2‑3 minutes.

   Time: PT5M

   Temperature: boiling

3. Peel the Tomatoes

   Remove the tomatoes from the ice bath. The skins should slip off easily; if not, gently peel with your fingers or a small knife. Discard skins.

   Time: PT5M

4. Puree Fresh Tomatoes

   Place peeled fresh tomatoes in a blender (or food mill) and blend on high until completely smooth. Transfer to a large bowl.

   Time: PT3M

5. Puree Canned Tomatoes

   Add the canned San Marzano tomatoes to the blender and puree until smooth. Combine with the fresh‑tomato puree.

   Time: PT3M

6. Grate Onion and Garlic

   Using a microplane, grate the half onion and garlic cloves into a small bowl until they form a paste‑like consistency.

   Time: PT4M

7. Sauté Aromatics

   Heat the large pot over low heat, add olive oil, then stir‑in the grated onion and garlic. Cook, stirring occasionally, for about 10 minutes until translucent and just beginning to turn light brown.

   Time: PT10M

   Temperature: low heat

8. Simmer the Sauce

   Pour the combined tomato puree into the pot with the aromatics. Bring to a gentle simmer, then reduce to low and cook uncovered for 30‑45 minutes, stirring occasionally, until the sauce thickens and flavors meld.

   Time: PT45M

   Temperature: low simmer

9. Season and Finish

   Stir in sea salt, cracked black pepper, and torn fresh basil leaves. Taste and adjust seasoning as needed.

   Time: PT2M

10. Serve or Store

    Toss the sauce with cooked linguine or your favorite pasta, top with grated Parmesan and extra basil. For storage, let cool before refrigerating or freezing.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

3g

Carbohydrates

20g

Fat

4g

Fiber

3g