Tomato sauce for pasta recipe. The most delicious tomato sauce for spaghetti: cooking together! Tomato sauce for spaghetti

Step 1: prepare the ingredients.

First of all, put a full kettle of ordinary running water on the stove and bring the liquid to a boil. Meanwhile, peel the onion and garlic. We wash them together with tomatoes, dry them with paper kitchen towels and continue preparation. On each tomato we make a cross-shaped incision from the side of the stalk, put them in a deep bowl, pour boiling water over it and leave it in it for 1-2 minutes. Then, using a slotted spoon, transfer them to a bowl of ice water and cool completely. Then we dry, remove the skin from the tomatoes, put the pulp on a cutting board and chop it into small slices 1 centimeter in size.

We chop the rest of the vegetables into cubes: medium-sized onions up to 1.5 centimeters, and small garlic up to 5 millimeters. After that, lay out the other necessary ingredients on the kitchen table and proceed to the next step.

Step 2: Prepare the Tomato Spaghetti Sauce.

We put a deep, preferably non-stick frying pan on the stove and pour the right amount of olive oil into it. After a few minutes, add the chopped onion there and fry until soft, stirring occasionally with a wooden kitchen spatula. This will take approximately 2-3 minutes.

Then we send garlic to it and cook them together again. 2 minutes.

After that, we shift the chopped tomatoes into the pan and season them with salt, as well as tomato paste. As soon as they start up the juice and boil, simmer the vegetables over medium heat. 15 minutes, stirring frequently.

Then add dried basil, oregano, marjoram, rosemary and ground black pepper to taste. Reduce the heat to the very minimum, mix everything again, cover with a lid and cook the sauce for 40–45 minutes until almost complete evaporation of moisture or thickening.

Then turn off the stove and let the fragrant mixture brew for 5–7 minutes.

Step 3: Serve the Spaghetti Tomato Sauce.

Tomato sauce for spaghetti after cooking, insist a little under a covered lid. Then it is mixed with boiled spaghetti or spread the fragrant vegetable mixture on top of the pasta and, if desired, sprinkle with chopped Parmesan cheese. Enjoy delicious and easy to prepare food!
Bon appetit!

If the tomatoes are very sour, add granulated sugar to the sauce to taste;

Very often, the pulp of blanched tomatoes is crushed in a blender to a puree state, stewed together with vegetables for the first 15 minutes without a lid, and then under it, but for 30 minutes;

Sometimes, 2 minutes before the sauce is ready, chopped basil, parsley, dill or cilantro are added to the pan. Also, a little white or red dry wine is poured in there, 50 milliliters is enough;

An excellent replacement for olive oil is refined sunflower oil;

This sauce is suitable not only for pasta, it is pleasant to savor it with any meat, poultry, fish or game dishes.

Tomato sauce is one of the most popular. Delicious spaghetti tomato sauce will completely transform the dish, tomatoes will give a spicy sourness, and the rest of the additives will add flavor. Tomato sauce can be prepared according to different recipes. Additives in the form of garlic, vegetables and herbs will give the gravy a special taste and aroma.

To make a delicious tomato sauce, you need ripe fleshy tomatoes. Unripe and watery fruits will not work.

First of all, the tomatoes need to be peeled. It's easy to do. It is necessary to make a shallow incision on the top of each tomato, put the fruits in a saucepan and pour boiling water over them. After 3 minutes, take out the tomatoes and immerse them in a container with cold, preferably ice water. After the fruits have cooled, we take a small knife, pry off the skin at the incision and carefully remove it.

Prepared tomatoes need to be chopped. For this purpose, it is convenient to use a blender, and in the absence of this device, you can use a meat grinder or grater. Chopped tomatoes can be additionally rubbed through a sieve to remove the seeds.

In addition to tomatoes, the composition of the sauce, as a rule, includes onions. It must first be fried in vegetable oil. The remaining ingredients are added according to the recipe. You need to simmer the sauce over low heat, it should barely boil.

Interesting Facts! Tomatoes in Europe have long been considered poisonous fruits, they even received the scientific name "wolf peaches".

Tomato and basil sauce for spaghetti

Let's prepare a fragrant sauce of tomatoes and basil for spaghetti. From the given amount of sauce products, a lot is obtained.

• 1 kg fresh;
• 1 can (800 gr.) Tomatoes, canned in their own juice (preferably peeled);
• 2 onions;
• 0.5 pod of hot chili pepper;
• 2 bunches of green basil;
• 80 ml of vegetable oil;
• sugar, salt, black pepper to taste.

Peel and finely chop the onion. Cut hot pepper into thin rings. If you want to make the sauce spicy, then we do not extract the seeds from hot peppers, since it is the seeds that contain the maximum amount of burning substances.

Advice! If you need a small amount, then you need to proportionally reduce the amount of products. And you can pour the finished cold sauce into containers with tight lids and freeze for future use.

Fresh tomatoes are freed from the skin and cut into cubes. Wash the basil well and pat dry. We cut off the leaves. We fold the leaves in not too thick piles, twist the stack of leaves into a roll and cut into thin strips. This method of cutting allows you to save the maximum amount of juice in the greens.

Pour oil into a frying pan with high sides, fry the onion in it until it acquires a golden hue. Add hot pepper to the onion, mix, warm over medium heat for about 5 minutes. Add cubes of fresh tomatoes to the pan, put 1.5-2 teaspoons of sugar and a little salt. Stirring occasionally, simmer until soft. Tomatoes will release juice and lose their shape, turning into a kind of puree.

• 2 large;
• 4 bell peppers (preferably red);
• 50-60 ml of vegetable oil;
• 1 onion;
• 2 cloves of garlic;
• salt, ground black pepper, sugar to taste;
• sesame as desired.

Wash the bell peppers and tomatoes. We prick the pepper several times with a fork, lightly grease with vegetable oil. Put in the oven heated to 200 degrees for 15 minutes. Then we take out the baking sheet, add tomatoes to the peppers, which also need to be chopped. Bake another 15-20 minutes. The vegetables should be cooked until tender, brown spots may appear on the skin.

Remove the baking sheet from the oven, cover with foil and leave for 15 minutes. Then we remove the foil, remove the skin from the vegetables, remove the seeds and stalks from the peppers, and cut out the place where the stalk is attached to the tomatoes.

Grind the tomatoes and peppers in a blender until a homogeneous puree is obtained. Finely chop the onion and garlic (garlic can be skipped through a press). Saute onion and garlic in oil until golden brown. Then add mashed tomatoes and peppers, simmer for about 5 minutes. Add salt, pepper and sugar to taste. Pour the cooked spaghetti sauce over, top with grated cheese and herbs.

Read also: Lingonberry sauce for meat - 6 recipes

Italian tomato spaghetti sauce

If you want to make a real Italian sauce for tomato spaghetti, then you need to cook extra virgin olive oil. But the main feature of this sauce is that it is not boiled. All ingredients are used raw, so the sauce fully preserves all the vitamins.

• 1 kg of ripe tomatoes;
• 1 tablespoon of salt, sea salt is better;
• 100 ml of olive oil;
• 2 tablespoons red wine vinegar;
• 1 lemon (for juice and zest)
• 2 cloves of garlic;
• 1 bunch of basil;
• 1 chili pepper.

Tomatoes are peeled. Cut each fruit in half, squeeze lightly to remove excess juice and most of the seeds. Cut the tomatoes into cubes. We spread the tomatoes in a colander, sprinkle with salt, mix and leave for half an hour to remove excess liquid.

We tear off the leaves of the basil, finely chop them. Mix the basil with the garlic passed through the press. Add chopped chili, vinegar and olive oil. Season with lemon zest and lemon juice to taste. Mix the prepared mass with tomatoes and mix well. Let the sauce brew for half an hour. Then season the hot, freshly cooked spaghetti with the sauce. Sprinkle grated parmesan on top.

Sauce with minced meat and tomatoes

If you want to make a more satisfying dish, then you should prepare a sauce for spaghetti with minced meat and tomatoes.

• 2 large tomatoes;
• 400 gr. minced meat;
• 1 onion;
• 50 gr. vegetable oil;
• 2 cloves of garlic;
• 50 gr. fresh herbs to taste;
• salt, sugar, black pepper to taste.

Peel and finely chop the onion, fry it in vegetable oil. When the onion begins to turn golden, add the minced meat and fry until the meat is cooked.

Tomatoes are peeled and chopped in a blender. Add finely chopped herbs. We clean the garlic and pass it through a press, add it to the tomato mass. Pour the tomato sauce into the minced meat, season to taste with salt, pepper and a little sugar. Let it boil and cook over low heat for about 10 minutes. Pour the prepared dressing over the pre-cooked spaghetti.

With the addition of eggplant

Another delicious option for spaghetti sauce is made from tomatoes and eggplant.

• 1 medium;
• 4 tomatoes;
• 1 onion;
• 2 cloves of garlic;
• 1 red bell pepper;
• 3-4 tablespoons of vegetable oil;
• salt, spices, dry aromatic herbs to taste.

Wash the eggplant, cut into small cubes. Sprinkle the eggplants with salt and leave for 20-30 minutes. Then we wash the vegetables and squeeze them well.

Peel the onion, cut into small cubes. Fry the onion in vegetable oil. Ripe tomatoes are peeled and cut into cubes. Free the pepper from the seeds and cut into strips. We put the pepper to the onion, simmer the vegetables over low heat under the lid for 15 minutes. Add the chopped eggplant to the vegetables, and continue cooking for another 10 minutes. Vegetables should be stirred occasionally.

Add tomatoes, mix. Salt to taste, not forgetting that the eggplant is already salty. Add dry aromatic herbs, black pepper and aromatic herbs. Simmer over low heat for about 20 minutes. The sauce can then be ground with an immersion blender until the mass is smooth. And you can leave the vegetables in pieces, this is a matter of taste. Drizzle the cooked spaghetti with the prepared dressing.

When you want something tasty, but at the same time quick, spaghetti comes to the rescue. A huge amount of Italian pasta is known, but spaghetti is the most beloved and popular type. It will not be difficult to boil them according to the instructions, but a properly prepared sauce will help to create a real masterpiece from them. It was the sauce made at home, and not the ketchup bought in the nearest store. Filling pasta with ordinary ketchup causes a real shock to all Italians, it does not fit in their understanding.

So, if you want to get closer to sunny Italy, then we advise you to prepare spaghetti tomato sauce, which will make an ordinary dish bright and appetizing. This article will share with you the best recipes and reveal the little secrets of making this delicious sauce.

Italian tomato sauce

Ingredients:

• tomatoes - 500 g
• tomato paste - 4 table. spoons
• chicken broth - 1 cup
• sweet red pepper - 1 pc.
• olive oil - 30 ml
• onion - 1 pc.
• oregano - 3 g
• garlic - 3 cloves
• basil - 2-3 g
• kaffir lime leaves - 1 tsp. spoon

Finely chop the pepper and onion, lightly fry in olive oil, after a couple of minutes add chopped garlic and tomatoes, chopped with a blender. Simmer all vegetables together with chicken broth for about 5 minutes, then add tomato paste, oregano, basil and kaffir lime leaves, knead well. Boil the sauce until it thickens, it will take about 15-20 minutes, no more.

Tomato and anchovy sauce

Components:

• tomatoes - 5 pcs.
• pickled capers - 3 tbsp. spoons
• anchovies - 4 pcs.
• garlic - 3 cloves
• chili pepper - 0.5 tsp. spoons
• olives - 20 pcs.
• olive oil - 50 ml
• tomato paste - 3 tbsp. spoons
• oregano - 0.5 tsp

Grind olives, anchovies, tomatoes, capers and garlic. Fry the chopped garlic in olive oil, then add the tomatoes and simmer. Here we add capers, olives and anchovies, as well as tomato paste, chili and oregano. Simmer all ingredients for 7 minutes.

Tomato sauce with bacon

Products:

We cut the bacon into thin strips, fry it together with chopped onions, add the diced tomatoes, bay leaf, salt and a mixture of peppers. Simmer the sauce for about 30 minutes, before turning off, add chopped parsley and basil.

Sauce with tomatoes and parmesan

Take:

• juicy tomatoes - 400 g
• parmesan - 50 g
• olive oil - 40 ml
• paprika flakes - 1 teaspoon
• black pepper and salt - to taste
• oregano - 5 g

Boil the tomatoes for 20 minutes, after cutting them into cubes. When the tomatoes are a little reduced, mix them with olive oil, grated parmesan. Mix everything well with paprika, oregano, pepper and salt.

Spicy sauce with tomatoes and vegetables

Components:

• tomatoes - 3 pcs.
• carrots - 1 pc.
• rosemary - 0.5 tsp
• onion - 1 pc.
• oregano - 5 g
• garlic - 3 cloves
• salt - 3 g
• thyme - 0.5 tsp
• olive oil - 20 ml
• eggplant - 1 pc.

Three carrots on a grater, chop the onion in half rings, cut the tomatoes and eggplant into cubes, chop the garlic. First, fry the garlic with all the spices in oil, then add the onion, after a minute - all the other vegetables. Simmer the sauce covered for 10-15 minutes.

: it has nothing but spaghetti and fresh tomato sauce. To some, the idea of ​​turning fresh tomatoes into a sauce may seem irrational, because quality ones are available all year round, while good ripe tomatoes are expensive even in season. But the fact of the matter is that the taste of fresh tomato sauce is incomparable. I don't like to over-praise my recipes, but this pasta is so delicious it's mind-blowing. That is why there is no grated cheese or other excesses in it - with such a chic sauce, they simply do not need it.

Spaghetti with fresh tomato sauce

Dip the tomatoes in boiling water for 1-2 minutes, let cool, then peel and chop into small pieces. Melt the butter in a pan, add finely chopped onion and, stirring, fry until transparent (if you want the sauce to be slightly spicy, add a little dried hot pepper along with the onion). It would seem that a dish with Italian roots is more logical to cook with olive oil, but the trick is that with creamy tomato sauce it turns out just awesome.

After you have sautéed the onions, add the chopped tomatoes to the pan, add a pinch of salt, and let the liquid that comes out of them boil. Then fry the tomatoes with a slight boil, periodically kneading them with a spatula and stirring: after 20-30 minutes, the excess liquid will boil away, and you will get a thick sauce of not too uniform consistency. Add thinly sliced, stir and remove pan from heat. This sauce can be used immediately, or it can be prepared in reserve: it will spend at least a few days in the refrigerator without any problems.

A few minutes before the sauce is ready, start boiling spaghetti or any other pasta that you like, taking 1 liter. boiling water and 10 g of salt for every 100 g of pasta. Cook the pasta for the time indicated on the package, try to make sure it has reached the condition, and drain the water. Toss the pasta with the sauce (if it is too thick, add a spoonful or two of the water in which the pasta was cooked), arrange on plates, season with black pepper and garnish with small basil leaves. You can add grated cheese, drizzle the pasta with olive oil, and so on, but this is not necessary: ​​spaghetti with fresh tomato sauce is already absolutely incomparable.

To prepare spaghetti sauce for tomato and minced meat:

1. On the washed tomatoes, make cuts crosswise and pour boiling water over them for 1-2 minutes. Then take them out of the water, carefully remove the skin and grind into a puree with a blender or grater.
2. Finely chop the peeled onion and one clove of garlic and fry in a pan in hot olive or vegetable oil.
3. Add the minced pork and fry for 5 minutes, stirring occasionally.
4. Put the tomato puree to the minced meat, season with freshly ground pepper and salt. Mix everything, close the lid and simmer over low heat for 10 minutes.
5. Turn off heat, add chopped basil and parsley, finely chopped second clove of garlic, stir, cover and let sit for 5 minutes.
6. Place the spaghetti in a saucepan of boiling water, season with salt and cook for about 10 minutes, or according to the manufacturer's instructions.
7. Throw the finished spaghetti in a colander so that all the liquid is glassed and place on a plate, put the sauce on top and decorate the dish with green leaves.

In addition to the monotonous pasta with meat or cheese, there is a huge variety of delicious gourmet dishes, such as Italian pasta. One of the classic recipes for its preparation is pasta with tomatoes and parmesan (cheese). The main advantage of this dish is the speed and ease of preparation, and, of course, excellent taste! The most important thing for a successful meal is to find fresh and high-quality products.

Ingredients:

• Spaghetti durum wheat - 250 g
• Garlic - 2 cloves
• Bulb - 1/2 pc.
• Tomatoes - 2 pcs.
• Parmesan - 100 g
• Olive or sesame oil - for frying
• Basil, parsley, oregano - bunch

To prepare the Tomato and Parmesan Cheese Sauce:

1. Heat a frying pan with olive oil and fry finely chopped garlic cloves and half an onion head.
2. Rinse the tomatoes, cut into small cubes and add to the pan.
3. Salt and pepper the products and simmer over low heat for about 5-7 minutes. At the end of cooking, put chopped greens, mix everything, close the lid and leave for 5 minutes.
4. In the meantime, boil the water and cook spaghetti with salt for 7 minutes until al dente - cooked until half cooked.
5. Drain the water from the spaghetti through a colander, mix them with 1 tbsp. sesame or olive oil and place on a plate.
6. Tomato sauce is ready. Put it on top of the pasta, sprinkle with grated parmesan, chopped parsley and serve the dish to the table.

3. Recipe for Spaghetti with Tomatoes in Cream Sauce

Do you like spaghetti, but are you already tired of them on their own? Then cook them in a creamy sauce with tomatoes. It will take a little longer than the usual dish, but the dish will turn out to be much more refined and tastier.

Ingredients:

• Spaghetti or pasta made from hard flour - 450 g
• Tomatoes - 2 pcs.
• Butter - 40 g
• High fat cream - 200 g
• Dry herbs (basil, rosemary, thyme, sage, marjoram or oregano) - 1 tsp
• Parmesan cheese - 100 g
• Salt and freshly ground pepper - to taste
• Ham - 300 g

Cooking:

1. Put the butter in a frying pan and melt until liquid.
2. Cut the tomatoes into small slices and add to the oil, turn down the heat so that the tomatoes give juice, then turn up the heat and fry them for 5 minutes.
3. In another skillet over low heat, melt grated parmesan cheese in butter in butter.
4. Pour cream over melted cheese, season with salt, pepper and herbs. Boil food for 3 minutes without stopping stirring.
5. Cut the ham into thin strips and fry in butter in a separate pan until lightly golden.
6. Add the fried ham, cream cheese mass to the tomatoes in the pan and mix everything well.
7. Boil spaghetti in lightly salted water for 7-10 minutes, then turn them over in a colander.
8. Add the spaghetti to the skillet with the creamy tomato sauce, toss quickly and transfer to a plate. Garnish with a basil leaf and serve warm.

4. Fresh tomato sauce for spaghetti

We present to your attention a real culinary masterpiece - a bright and tasty spaghetti tomato sauce.

Ingredients:

• Spaghetti - 400 g
• Ripe tomatoes - 5 pcs.
• Red sweet bell pepper - 1 pc.
• Chicken broth - 200 ml
• Bulb - 1 pc.
• Garlic - 2 cloves
• Salt and freshly ground pepper - to taste
• Olive or sesame oil - for frying
• Tomato paste - 2 tbsp
• Mixture of Italian herbs - 1 tsp

Cooking:

1. Sauté the diced onion and pepper in the heated olive oil in a skillet until soft, about 7 minutes.
2. Add finely chopped garlic and chopped tomatoes to the pan.
3. Pour the broth into the products, bring to a boil, reduce the temperature and simmer for 6 minutes.
4. Stir the tomato paste into the sauce, season with salt, pepper and Italian herb mixture. Simmer over low heat until thickened, about 20 minutes.
5. Meanwhile, cook pasta in lightly salted water until al dente. Then drain them in a colander (do not rinse with water) and put them on a dish.
6. Put the sauce on top of the spaghetti, a few leaves of greens and serve the dish to the table.

5. How to make your own spaghetti sauce

Spaghetti served without sauce does not have a bright taste. And in order to make them unique and at least somehow diversify, you only need to prepare a delicious sauce, there are dozens of recipes. Naturally, they can be bought ready-made, especially since their choice is huge. However, it is best to make your own sauce at home. It is much tastier, and most importantly healthier.

If you want to make pasta vegetarian, then it will be enough to remove meat from the recipe. In this case, the dish will also be less high-calorie. If you do not like garlic, then add it at the beginning of the preparation of the sauce. For a gourmet taste, make white pesto with parmesan cheese and pine nuts. You can make green pesto with garlic and basil. Red sauce with olives is also popular. The simplest sauce is considered creamy. It is with him that they recommend starting their culinary experiments. The main thing to remember is that spaghetti sauce must be liquid.

Of course, in order to choose a sauce recipe for yourself, it is advisable to prepare several options. In the meantime, we offer you a simple universal recipe for a popular spaghetti sauce, which is often used by many housewives.

Ingredients:

• Spaghetti - 250 g
• Water - 0.5 cups for the sauce and 50 ml for cooking pasta
• Tomatoes in own juice - 1 can
• Salt and freshly ground pepper - to taste
• Carrot - 1 pc.
• Basil - 1-3 sprigs
• Bulb - 1 pc.
• Garlic - 2 cloves
• Olive or vegetable oil - for frying
• Celery greens - 2 stalks

Cooking:

1. In a heated frying pan with olive oil, lightly fry the chopped onion and grated carrots.
2. Scald the tomatoes with boiling water, remove the peel from them, cut into small slices and put in a frying pan.
3. Add minced garlic, celery greens and season everything with salt and pepper.
4. Pour 0.5 liters of drinking filtered water into the pan and boil. After lower the temperature and simmer under the lid over low heat for 20 minutes. Grind the finished sauce with a blender to a puree state.
5. Spaghetti put in salted boiling water and boil for about 10 minutes. Then put in a colander and put on a plate. Pour the sauce on top, sprinkle with chopped herbs and serve the dish on the table.

6. How to Make Spaghetti Sauce Quickly

Simple ingredients - fresh tomatoes and onions, tomato paste and olive oil will allow you to prepare a delicious sauce in minutes. This sauce is often used not only for spaghetti, but for lasagna and other dishes.

Ingredients:

• Tomatoes - 3 pcs.
• Bulb - 1 pc.
• Salt and freshly ground pepper - to taste
• Olive or sesame oil - 4 tbsp.
• Tomato paste - 2.5 tbsp.

Cooking:

1. In a skillet over medium heat, sauté finely chopped onion in olive oil until translucent.
2. Pour boiling water over tomatoes for 2-3 minutes. After that, pry off the skin with a knife and remove it. Cut the tomatoes into small cubes and send to stew with onions. Cook food until the mass thickens.
3. Then add tomato paste, salt and pepper. Reduce the heat to low and simmer for another 15 minutes to thicken and thicken the sauce.
4. Pour the boiled spaghetti with the prepared sauce and serve.

7. How to cook tomato spaghetti paste

Homemade tomato pasta for spaghetti in a classic Italian version is very easy to prepare. The most important thing is the freshness and high quality of all components of the recipe. Try to cook it according to our recipe, and this taste will add a special piquancy to your pasta.

Ingredients for tomato paste:

• Spaghetti - 400 g
• Tomatoes - 6 pcs.
• Basil - 1 bunch
• Garlic - 2 cloves
• Salt and freshly ground pepper - to taste
• Tomato paste - 3 tbsp
• Vegetable oil - 1 tbsp.
• Parmesan cheese - 100 g
• Butter - 10 g

Step by step preparation of tomato paste:

1. Scald fresh tomatoes with boiling water, remove the skin and cut into medium-sized pieces.
2. Heat the vegetable oil and send the tomatoes to stew over moderate heat, seasoning them with salt, pepper and garlic squeezed through a press.
3. When the tomatoes have reached a homogeneous mass, add tomato paste and chopped basil to them. Stir, simmer for 2 minutes and turn off the heat. The tomato spaghetti sauce is ready to serve, so now get to the pasta.
4. Boil the spaghetti with a little salt and put them on a plate in the form of a "hat". Put the butter on top and pour over the sauce. Garnish the dish with tomato slices and a sprig of basil. Serve the finished dish to the table.

Tomatoes are a classic vegetable, and their dressing always garnishes spaghetti. Therefore, do not be afraid to cook it, especially since now you have all the secrets of quick and tasty cooking.

Video recipe for tomato paste sauce: