Ripe Tomato Spaghetti Sauce

Ripe Tomato Spaghetti Sauce


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Instead of buying shelf-stored pasta sauce, create your own fresh tomato pasta sauce to mix with spaghetti, or any other noodle of your choosing.

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

4-6 servings


  • 16 oz. spaghetti noodles
  • 3 Tbs. olive oil
  • 2 Tbs. butter
  • 2 garlic cloves, minced
  • 1 small sweet onion
  • 5 plum tomatoes, seeded and chopped
  • ¼ C. fresh Italian parsley
  • ½ C. fresh basil leaves
  • 1 C. Parmesan cheese
  • 1 carton cherry tomatoes
  • Dash of salt
  • Dash of black pepper

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Add oil to a saucepan and sauté the minced garlic for 1 minute or until lightly brown. Add in the tomatoes and seasoning and stir. Simmer over a medium heat for about 20 minutes. Move to a blender or food processor and pulse until smooth. Return to saucepan and keep on a low heat, stir in half of the basil. While sauce is cooking, place a large pot of water on the stove. Place noodles into pot and sprinkle in a bit of salt to keep noodles from sticking. Once noodles are tender, drain and place back into the pot, heat off. Add in the pasta sauce and stir well. Mix in the cheese and rest of basil. Cut up cherry tomatoes in half. Serve spaghetti with the cut up cherry tomatoes, extra sprinkling of cheese, and basil leaves for garnish.

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