How to Make Spaghetti Sauce From Fresh Tomatoes : Summer Eating

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is more budget-friendly.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes are more nutritious, and crushed tomatoes are often cheaper.

Take the stem out of the tomato and score the underside making an X.

Add the tomatoes into boiling water in batches of no more than 10.

Leave the tomatoes in boiling water for about 18 to 25 seconds.

Transfer the tomatoes to ice water to cool.

Peel off the skin of the tomatoes using a pairing knife.

Cut the tomatoes in half and remove the seeds, reserving just the flesh.

Dice the onion by removing the sprout end and cutting through the root end while keeping it intact.

Peel off the papery skin from the onion and make a series of vertical and horizontal cuts to create a small dice.

Pound the top of the garlic clove to separate it from the skin and peel it off.

Slice four cloves of garlic using a rocking motion with the knife.

Separate the leaves from the stems of two bunches of basil, stack them, and roll them tightly before slicing.

Heat a pan and add about 1.5 tablespoons of extra virgin olive oil until it shimmers.

Add the diced onions and a pinch of salt to the pan, lowering the heat to medium.

Cook the onions until they turn translucent, about 20 seconds.

Add the garlic and cook until fragrant, about 5 seconds.

Add the diced tomatoes to the pan, set the flame to low, cover, and let it cook for 45 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary