Fresh Tomato Sauce Recipe

Giacomina's Fresh Tomato Sauce

Authentic Italian Fresh Tomato Sauce

The first tomato sauces were made by ancient South Americans. These spicy tomato sauces or salsas were made with peppers, chilies and other finely chopped vegetables. When tomatoes were introduced to Europe by the New World explorers in the 16th century many considered them poisonous and grew them for botanical admiration and did not include them in their diet at that time. Tomatoes grew easily in the Spain and Italy and by the 17th century were widely used in Southern European dishes. Tomato use slowly spread throughout Northern Europe, and back to the American colonies by the 18th century.

  • 8 large fresh tomatoes,
    diced into small pieces
  • 1/2 cup Italian virgin olive oil
  • 8 cloves fresh garlic,
    chopped or minced
  • 3/4 cup fresh basil, minced

  • 1/2 teaspoon salt

  • 1 teaspoon freshly ground black pepper

  • 1/4 teaspoon crushed red pepper
Tomato Sauce

To cook sauce, heat olive oil over medium heat in a large cast iron skillet or heavy saucepan. Add garlic and cook until tender. Add fresh tomatoes and cook until just heated through. Stir in basil and salt. Serve tomato sauce over cooked spaghetti or other Italian pasta and top with parmesan cheese. Serve with french bread and extra parmesan cheese at the table. This sauce recipe makes enough for about 6 servings.

Note: Do not over-cook the tomatoes. You want them softened slightly but not mushy. Cook till al dente (cooked just right or perfect).

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To prevent cheese from molding, store in a tightly covered container with a few sugar cubes.

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