Tomato sauce for spaghetti: simple recipes

Spaghetti is a traditional Italian dish, famous for its simplicity and taste. However, not everything is so smooth and simple. Even the Italians prepare a very difficult-to-prepare sauce and other dressing for this dish, since eating the usual boiled spaghetti without seasoning is not very pleasant. Delicious tomato sauce with the addition of additional products, pepper and other seasonings - this is the standard and ease of preparation of the presented direction. There are many recipes that use vegetables chopped in a blender and cooked in a frying pan - this is the traditional Italian vegetable sauce.

Simple spaghetti sauce with tomatoes

There is a simple recipe for making spaghetti sauce that doesn’t take even 15 minutes. The quantity of necessary ingredients for one 250 g serving of side dish is presented separately:

3 medium sized tomatoes;
2 tbsp. l. olive oil (you can take any vegetable oil);
green onion, a little onion;
a couple of cloves of garlic;
salt.

While the spaghetti is cooking, you can prepare a traditional fresh tomato sauce for the dish. In a frying pan, onion and garlic, previously finely chopped, are fried in oil and low heat. As soon as a golden crust has formed, the tomatoes are peeled and cut into cubes. All prepared ingredients are simmered for 5 minutes. If desired, you can add ground pepper and other seasonings.

Cooking for pasta

When it comes to pasta , it is better if the tomato paste sauce is thicker. At the same time, it should remain tasty and piquant.

As a basis, you can take the option for which the following products are used:

45 g tomato paste;
180 ml plain water;
1 onion;
sugar;
a pinch of salt;
20 g butter;
1-2 g ground black pepper;
5 g vegetable oil;
½ teaspoon Italian herbs.

You need to prepare this sauce in stages:

Chop the peeled onion into cubes.
Heat both types of oil in a small saucepan.
Add the onion to them and saute it lightly, heating the pan over medium heat.
After 3 minutes, add tomato paste and stir. After boiling, the mixture should cook for about 5 minutes. In this case, the flame must be reduced.
Add all remaining ingredients.
Mix well, continue cooking for no more than two minutes in the same mode.

After this, the still warm mass can be poured into a gravy boat and served as a fragrant addition to any pasta.

The task becomes more difficult

You can make a sauce from fresh tomatoes for pasta with the addition of tomato paste and red wine. The alcoholic drink will give the sauce a spicy, magical aroma. You can make the sauce in the following sequence:

Finely chop the onion and fry it in olive oil in a frying pan. As soon as the vegetable acquires a golden color, you can squeeze out 3 cloves of garlic and add a small bunch of parsley, after chopping it.
While the preparation is stewing - the stewing time is no more than 5 minutes - you can prepare the tomatoes. To do this, 3 tomatoes are doused with boiling water and the skin is removed, the pulp is scrolled in a blender.
Chopped tomatoes are placed in a frying pan and simmered for another 10 minutes.
After the time has elapsed, add 2 tbsp to the almost finished sauce. l. tomato paste, pepper and other spices. Simmer like this for another 10 minutes.
At the end of cooking, the workpiece is seasoned with red wine in an amount of no more than 50 ml.

The tomato and tomato paste sauce is ready. When serving, sprinkle with chopped herbs to taste.

Classic sauce recipe

The classic recipe came to us from Italian cuisine. The sauce is prepared very quickly and easily. It is only important to stock up on good olive oil. In this case, the basis of the sauce will be not only fresh tomatoes, but also canned ones. It is advisable to take homemade preparations. The calorie content of such a sauce will ultimately be approximately 75.6 kcal per 100 g.

Tomato sauce for pasta, classic recipe.

BJU	Value in g (per 100 g)
Squirrels	1,9
Fats	3,7
Carbohydrates	7,5

What ingredients will you need?

For the dish you need to take:

tomatoes (canned) – 750-800 g;
onion – 1 pc.;
garlic – 3 cloves;
fresh tomatoes – 4 pcs.;
olive oil and tomato paste - 2-2.5 tbsp. l.;
dry oregano and sugar - 1 tbsp. l.;
salt.

Step-by-step cooking process

Cooking steps:

Immediately you need to take a large, capacious saucepan with a thick bottom. The olive oil will be heated in it.
The husk is removed from the onion. The remaining part crumbles into cubes. The garlic is peeled and then crushed with a knife blade.
Throw the onions and garlic into a pan with hot oil and simmer for about 6-7 minutes.
It is best to remove the skin from canned vegetables. Afterwards they are randomly cut and moved to other products. Sand, spices and tomato paste are also poured there. All that remains is to salt the mass and leave it to simmer over low heat for 17-20 minutes.
Sugar, oregano, and paste can also be sent here with tomatoes. If necessary, it can be salted. The mixture will simmer for 17-20 minutes. All this time it should be stirred gently periodically. But this must be done from the very bottom so that the mixture does not stick. During the recommended time, the sauce will evaporate by approximately 1/3 of the total mass.
Next, you can start with fresh tomatoes. After washing, they get rid of the skin. To make this simple, make a shallow cut on each vegetable (crosswise), after which they are poured with boiling water for about 1 minute. Afterwards, you can drain the water and remove the skin by simply pulling it by the edges. This will be very easy to do. It is also advisable to remove the seeds. For example, with the tip of a sharp knife.
All that remains is to cut the fresh prepared tomatoes into pieces and simmer with the rest of the ingredients for 2-3 minutes.

The resulting sauce should be served warm or hot. You can bring it to a brighter taste with various additional spices.

What can I add?

Green onions also fit perfectly into the sauce under discussion. It is first crumbled and added to the tomato mass in a frying pan at the very last moment. You can add onions to the already fully prepared sauce or simply sprinkle it on top of the treat with it.

Rules for serving dishes, decoration

The pasta should be boiled in advance and placed on serving plates. The sauce will be poured from above into the middle of the portion. You can immediately mix it with the side dish already in the frying pan and only after that put the dish on plates.

Tomato paste sauce

You should not think that sauce made from fresh tomatoes is much tastier than used tomato paste. In the absence of fresh vegetables, you can use “semi-finished products” purchased in the store. The following products will be required here:

200 g pasta;
4 tbsp. l. Sahara;
3-5 cloves of garlic;
glass of water;
half a teaspoon of ground pepper;
Bay leaf;
greenery;
salt.

How to prepare such a dressing?

Water is poured into a saucepan and brought to a boil.
Add sugar and garlic to boiling water, immediately add bay leaf and pepper. The workpiece is cooked for 5 minutes.
For simplicity and pleasant consumption in the future, you should catch the bay leaf from the water. After purifying the water, you can add tomato paste. The mixture is stirred continuously so that no lumps form.
Cover the pan with a lid and cook over low heat for another 7 minutes. When the time is up, you can remove the pan from the heat.

Let the sauce cool. Before serving, season with chopped herbs.

Italian tomato sauce for pasta and spaghetti

This Italian sauce is quick and easy to prepare. It will transform your dish, making it much more appetizing.

Required Products:

Preparation:

Prepare a large saucepan and heat olive oil in it. Remove the skin from the onion and cut into small cubes. Also peel and crush the garlic using a knife blade. Throw the onion and garlic into the pan and simmer for about 7 minutes.

Cut the canned tomatoes into large cubes and place in a saucepan. Add oregano, sugar and tomato paste here. If necessary, add salt and simmer for about 20 minutes, stirring frequently. During this time, the sauce should evaporate by a third.

Interesting to know! Tomatoes contain substances that help normalize blood pressure and lower cholesterol levels.

Rinse fresh tomatoes and remove the skin. This is done like this: make a cross-shaped cut on each tomato. Pour boiling water over the tomatoes for 1 minute, then drain and pull the folded edges of the skin near the cut to remove it.

You should also remove the seeds from the tomatoes. Chop and simmer for another 2 minutes. Finish to taste and serve along with the main course.

With the addition of eggplant

For variety, spaghetti is made in a creamy sauce with the addition of cream and cheese. But the tomato and eggplant spaghetti sauce looks much tastier and more appetizing. This preparation is usually used by housewives as preservation for the winter. In the future, the sauce can be added to various side dishes. To prepare you will need:

0.5 kg tomato;
0.5 kg bell pepper;
0.5 kg eggplant;
2 onions;
a little celery;
100 grams of tomato paste;
chilli;
1 tsp. salt;
2 tsp. Sahara;
basil;
thyme;
other seasonings to taste.

How to make eggplant and tomato sauce for the winter:

Initially, the eggplant preparation is made. They are washed, cut into cubes and placed in a bowl. The vegetables are covered with salt and water until completely covered.
While the eggplants are marinating, you can prepare the tomatoes. They are also washed and cut into cubes.
Tomatoes, peeled and chopped celery, and chili peppers are poured into a blender.
The finished puree is poured into a saucepan.
Separately, finely chopped onion is fried in a frying pan over low heat and in vegetable oil. After frying, it is transferred to a pan with tomatoes.
Drain the eggplants, rinse them, and place them in a frying pan with plenty of oil. Fry everything with the addition of spices.
Place the finished eggplants in a saucepan with tomato puree and bring the sauce to a boil, simmer for no more than half an hour over low heat.
After the time has elapsed, the tomato sauce for spaghetti from tomatoes and eggplants is almost ready - all that remains is to add thyme, basil and other seasonings used.
Cook until finished for a quarter of an hour.

If the sauce was prepared for the winter, it is transferred hot into pre-sterilized jars. The jars are sealed with lids, which are pre-soaked in boiling water. If desired, serve the sauce immediately over the pasta.

Tomato sauce with olives

Another version of spaghetti sauce made from tomato paste is made with olives and vegetables, and in some recipes capers are added or pickled cucumber is added at the end of cooking. To do this, take 2 medium-sized tomatoes, 3 tbsp. tablespoons tomato paste, 1 bell pepper (preferably red or orange), 1 medium-sized onion, 5-7 green olives without filling, ½ teaspoon dried basil, 3 tbsp. spoons of water, 2 tbsp. tablespoons of any odorless vegetable oil, salt to taste.

The onion needs to be peeled, washed, dried and cut into thin half rings. Cut out the stalk and seeds of the sweet pepper, wash it, dry it and cut it into cubes. Tomatoes should be cut into small slices. Heat vegetable oil in a deep frying pan and fry the onion in it until it becomes soft and acquires a golden hue.

You need to keep a close eye on the onions in the pan because if you overcook them, they will become tough.

A couple of minutes will pass, and you should add pieces of pepper to them, after another five minutes - tomatoes, after which all that remains is to add water, add tomato paste (and, if necessary, also sugar). While the water is boiling, cut the olives into fairly thin rings.

Add olives, basil, salt and black pepper to the semi-finished sauce, cover the container with a lid and leave to simmer for 3-5 minutes. After this, all that remains is to place the pasta on plates - the sauce is ready for it!

Some people like to add a little chili to this sauce. This pepper can be very useful, but it should not be consumed if you have gastritis or stomach ulcers.

In order for the dish as a whole to be healthy, spaghetti should be taken only those made from durum flour.

Hearty sauce or adding minced meat

You can prepare an amazing version or, as it is called differently, Bolognese sauce is a dressing for spaghetti with minced meat and tomatoes. Preparing this tomato sauce for spaghetti from fresh tomatoes is better than using tomato paste, but in the absence of anything else, you can spoil it a little.

For preparation you will need the following products:

4 tomatoes;
0.5 kg minced pork;
bulb;
2-3 cloves of garlic;
herbs and vegetable oil for frying.

Preparation proceeds as follows:

Wash the tomatoes and pour boiling water over them to remove the skin. The pulp is ground in a blender.
Heat vegetable oil in a frying pan and add chopped onion and squeezed garlic.
After the onion takes on a golden hue, you can add the minced meat. Everything is thoroughly fried and salted. Fry without a lid over medium heat, trying to stir constantly. Time – no more than 5 minutes.
Now add tomato puree and fry for another 10 minutes under the lid.
After complete cooking, finely chopped greens are added. Turn off the heat immediately and leave to simmer for 5 minutes.

Spaghetti with basil and tomatoes is a traditional Italian dish. A little bit of Italy can be added to any of the recipes presented - just add a little seasoning to the tomato paste.

There are many recipes for making tomato sauce for spaghetti - you just need to look in the refrigerator and choose the most suitable option. In the absence of fresh tomatoes, you can use tomato paste, but for better convincing you should choose natural tomato sauce without additional vegetables and seasonings. Spices can also include ready-made dried ones - there is no need to waste time looking for fresh herbs. If you have dried ingredients in the house, you can use them too. Use your imagination in the recipe and you will get many different options.

Tomato sauce with small meatballs

In order to prepare a delicious tomato sauce for spaghetti, you can use various additional ingredients, including small meat balls - meatballs. To do this you will need 250 g of lean pork, 100 ml of not too rich meat broth, 2-3 cloves of garlic, a medium-sized onion, 2 tbsp. spoons of grated Parmesan cheese, on the tip of a knife - ground red pepper, refined sunflower oil.

Meatballs are prepared like this: mince the meat, add Parmesan, salt to taste, and pepper. From this you need to knead the minced meat, make balls from it by hand, which are then fried in a frying pan, turning over with a wooden spatula. Meanwhile, the tomatoes need to be doused with boiling water, peeled, and then cut into slices. The tomatoes are simmered in a frying pan until they release juice, then salt and garlic are added, broth is added, stirred until the sauce becomes homogeneous and the prepared mini-sized meat balls are poured into them. All this is simmered over low heat, covered with a lid, for no longer than 10-15 minutes.

To serve beautifully, spaghetti is rolled into the shape of nests, and meatballs are placed in the middle, sauce is added and sprinkled with grated cheese and fresh herbs. In principle, this version of the sauce is suitable for any type of pasta, but it is spaghetti that allows it to be served so effectively.