August Recipe from Chef: Fresh Tomato Sauce

August 1, 2011 at 6:58 pm (Willow Writers)

“It’s the time of year when ripe juicy tomatoes are everywhere, from backyard gardens to local produce stands. Making a fresh tomato sauce is quick, easy and relatively inexpensive. Produce stands usually have baskets of blemished tomatoes at reduce prices which are perfect for sauces.” – Chef Haberle

Fresh Tomato Sauce

8 large ripe tomatoes
1 cup diced onion
5 medium garlic cloves
1 bunch fresh basil
½ cup extra virgin olive oil
fresh ground black pepper
1 pound spaghetti



Bring a large pot of water to a boil and prepare an ice water bath. On the bottom of each tomato cut a small “x.” In batches, place the tomatoes in the boiling water and blanch them for about 1 minute. Remove and immediately plunge into the ice bath for 30 seconds.

Peel the tomatoes, and then cut into quarters. Place a wire strainer over a bowl and using your finger, remove the seeds from the tomatoes. Reserve the juices that collect in the bowl.

Roughly chop 7 of the tomatoes. Put the remaining tomato in a food processor or blender and purée. Combine the  reserved juice, and the pureed tomato and set aside.

Finely dice the onion. Mince the garlic cloves. Chiffonade the basil. This is a French term meaning thin strips.

Heat the oil in a large sauté pan. Add the onion and cook until translucent, about 4 minutes. Add the garlic and sauté for 2 more minutes. Add the reserved tomato juice and the pureed tomato and simmer for ten minutes.

Add the roughly chopped tomato and the basil. Cook for two minutes. Season with salt and fresh ground black pepper to taste. Cook the spaghetti until al dente. Toss the pasta with the sauce.




  1. Michelle said,

    Oh, my goodness, I make this very same recipe gi8ve or take a garlic clove!! Really a fresh tasting sauce – try it everyone. It’s simple and very tasty!!

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