Tuesday, September 27, 2011

~Fresh Tomato Sauce with Handmade Linguine~

Recipe from marthastewart.com
Everyday Food, September 2007
  • Prep Time 1 hour
  • Total Time 2 hours 30 minutes
  • Yield Makes 9 cups


  • 10 pounds beefsteak or plum tomatoes (or a combination)
  • 1/4 cup olive oil
  • 1 medium onion, coarsely grated
  • 6 garlic cloves, smashed
  • Coarse salt and ground pepper
  • 2 tablespoons tomato paste


  1. Bring a large pot of water to a boil; meanwhile, prepare a large bowl of ice water. With a paring knife, core tomatoes, and score an X on the bottoms. Working in batches, carefully lower tomatoes into boiling water; when skins begin to split (30 to 60 seconds), use a slotted spoon to transfer tomatoes to ice water.
  2. When tomatoes are cool, remove skins (use a paring knife, if necessary), and discard. Halve tomatoes. Remove seeds with a spoon, and discard. Finely chop tomatoes.
  3. In a Dutch oven (or other large pot), heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is soft, 4 to 5 minutes. Add tomato paste; cook, stirring, until slightly darkened, 1 to 2 minutes.
  4. Add tomatoes, and stir to combine. Bring mixture to a boil; reduce heat to medium-low. Cover, and simmer, stirring occasionally, until thick and saucy, about 1 1/2 hours. Season with salt and pepper. Use immediately, or freeze in airtight containers up to 3 months. Thaw at room temperature or in microwave before warming.

Photo Gallery

Ten pounds of tomatoes (in the basket) before they were turned into sauce.
I got out my largest pot and boiled the tomatoes in three batches to loosen the tomato skin.
While the tomatoes were boiling, I sauteed the onions and garlic.  The aromas in the kitchen were fantastic!
Next, the tomatoes were submerged into an ice water bath until they were cool enough to handle. 

Once everything was added together in my large, yellow, Le Creuset dutch oven, I simmered the sauce for about an hour and a half.  While the sauce was cooking, I periodically took a large spoon and mashed the sauce to remove the larger chunks.  If desired, you could put the sauce in either a food processor or in a food mill to thin the sauce.
Ben loves making pasta too. So he decided to make some fresh linguine to go with the sauce.  The pasta recipe came from my previous blog post about handmade pasta (August post) from Martha's website.  Gabriel and Sarah enjoyed playing with the "play-dough" on the cutting board while we cooked.
Ben used our Kitchenaid pasta attachment to make the linguine noodles.
Check out the size of those noodles!
 Out came our big pasta bowl and in went loads of fresh pasta and tomato sauce.  There was plenty of pasta left over for lunch the following day too.  This was a fun and economical meal that involved the whole family.

The sauce was quite tasty with the crushed garlic,basil and onion. After making my own pasta sauce, I'm becoming leery of using the canned, name brand sauces.  How do they get that red color? Also, they must add a lot of sugar and salt because my fresh tomato sauce tastes way different (and much better) than the store-bought stuff. 
Gabriel and Sarah enjoyed their linguine for lunch the next day.  Noodles are a typical kid-pleaser. 

~Dinner Was Served~


Anonymous said...

This meal looks absolutely divine.
You crazy lady--making homemade pasta! Crazy!
I know that you know this, but I covet your kitchen.

The Green Mama said...

I was just wondering what you were up to so I checked out your amazing blog and wow! You are a wonderful cook yourself. Life is an adventure, so I guess we just keep on whisking away, huh sista?