So they’re finally here. Tomatoes. First one, then three, now nine – all from our little garden. As you can see, they’re multiplying exponentially! But even if you don’t grow your own, you’ll find great tomatoes this time of year, and great tomatoes make the best Fresh Tomato Pasta Sauce.
Fresh Tomato Pasta Sauce
Everyone should have this simple little back-pocket recipe in their repertoire. It’s easy, adaptable, and really just delicious. Better yet, Fresh Tomato Pasta can be made with any single type of tomato or any combination of tomatoes…and the whole meal will be ready in about the time it takes to cook the pasta! 20 minutes or so.
About Fresh Tomato Pasta Sauce:
It’s almost a little miracle, so easy and so delish. Fresh Tomato Pasta Sauce is a perfect example of a gourmet dish on a budget. I think I first saw this on TV, possibly America’s Test Kitchen? I immediately seized on the idea and have been making it ever since.
We consider this a full meal at my home, maybe with a side (see below). I’m down in South Dakota helping out my 80+ year old folks. They believe a “full square meal” consists of steak or any large meat equivalent, and balked a little. I’m happy to report that all made it through dinner with flying colors and are still living.
Fresh Tomato Pasta Sauce
Making Fresh Tomato Pasta Sauce:
I adore how simple this recipe is. I make this recipe with whole tomatoes, cut and roughly deseeded, any color, any type. And cherry tomatoes are a favorite, so sweet and just a little squishy! I haven’t found a tomato that doesn’t work. It even helps to transform a lackluster tomato, but it’s better with a great one.
There’s a lot of olive oil, and it adds a ton of flavor and makes the sauce. Keep in mind it’s a healthy oil. Onions are sauteed quickly, giving a little sweetness, then in goes the garlic. A little tomato paste boosts the intensity. Once the tomatoes are wilted, just a couple of minutes, in go a few herbs, fresh or dried, taking it to the Italian realm; add to your heart’s content.
Don’t overcook the pasta – it should be just shy of al dente. Add the pasta to the pan; it doesn’t need to be thoroughly drained; just scoop it in, toss everything together, and the pasta will spend that last minute or so cooking in the sauce. It’s a beautiful thing.
Fresh Tomato Pasta Sauce
The Flavors:
- It’s easy to vary dishes like this. Use fresh basil if you have it. Add a little Italian seasoning in addition or instead. Red pepper flakes add interest.
- I’ve added both olives and artichokes (but not together) to the sauce. Serve with a shake of red wine vinegar to brighten.
Serve With:
Of course, you’ll probably want grated Parmesan cheese, and maybe garlic bread (we make our family’s Parmesan Toast) or maybe bread with dipping oil.
A simple salad with a few croutons would be great – nothing too fancy; after all, it shouldn’t take longer to make the salad than the meal itself!
Leftover Fresh Tomato Pasta Sauce:
The recipe doesn’t make a lot, so there may not be leftovers. The tomatoes are a little wilted and not quite as fresh, but still taste good, if not quite as appealing. Store in the refrigerator, tightly covered, for three to four days.
- For best results, reheat servings, lightly covered, in the microwave.
- I do not recommend freezing; the light sauce turns mushy and watery.
Other Easy Pasta Recipes You Might Like:
Here are a couple of quick and easy recipes, but check out my menu of Pasta and Noodle Recipes for more.
- Pasta with Tuna and Tomatoes – a classic Italian dish; if you’re unfamiliar, it’s so much better than you might expect.
Pasta with Tuna, Tomatoes, Artichokes
- Cooks Illustrated Quick Marinara – you will never want to go back to a jarred sauce; this starts with canned tomatoes but takes them next level.
Cook’s Illustrated Quick Marinara
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.
Tomatoes:
- Tomatoes are best (and cheapest) homegrown, especially if you enjoy anything beyond grocery store options. Even a pot of smaller varieties can be a savings.
- At farmers’ markets, you might find discounts on imperfect tomatoes.
- Discount stores have great pricing but limited options; buyer’s clubs offer a greater variety and more bang for the buck.
- At the grocery, watch for sales; take advantage by picking tomatoes at varying degrees of ripeness: some ready now and some to set upside down on the windowsill for later.
- Once fully ripened, tomatoes should be placed in the refrigerator to buy a few days rather than left to rot.
Cherry Tomatoes:
- Check your buyers’ club for best pricing and quality. Otherwise, check discount grocers, or sales (there will be great ones before holidays) at the grocery.
- Pricing at Farmers’ Markets can be iffy, but quality and variety may be better. Consider imperfect.
- Once fully ripened, place in the fridge to buy time; bring out a few hours before using.
Tomato Paste:
- Watch for tomato paste on deep sale and stock up; if available, discount stores offer great pricing.
- Store any excess in a Ziplock bag in the freezer. Add the tomato paste and mush it into a cylinder shape along the bottom. Roll up, seal, and freeze. It’s easy to break off the amount needed.
I’m glad to see you here, and hope you enjoy this Fresh Tomato Pasta Sauce! I hope you’ll stop by again and take a little time to explore while you’re here!
Mollie
Fresh Tomato Pasta Sauce
Fresh Tomato Pasta Sauce
Quick and easy pasta sauce – have dinner on the table in the time it takes to cook the noodles.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Pasta Main Meal
- Cuisine: Italian
Ingredients
- 1 pound pasta
- salt for water
- 1/3 cup olive oil
- 1/2 onion, thinly sliced
- 4 large garlic cloves, finely chopped
- 1 1/2 tablespoons tomato paste
- about 1 1/2 pounds tomatoes, any kind or a combination, cut into 1″ chunks, the majority of seeds discarded or cut in half if cherry tomatoes
- 1/2 teaspoon freshly ground black pepper
- Pinch of sugar, optional
- 2 tablespoons coarsely chopped fresh basil
- 1 tablespoon coarsely chopped fresh parsley
- Freshly grated Parmesan and Red Wine Vinegar (for serving)
Instructions
Cook pasta as directed in a large pot of boiling salted water, stirring occasionally, until al dente; drain and set aside.
Meanwhile, heat oil in a 12″ skillet or wide heavy saucepan over medium-high. Add onions and cook until softened, then garlic and cook for about 30 seconds. Add tomato paste and stir until it loses the bright red color, then add tomatoes, pepper, sugar if using, and salt as desired.
Cook, stirring occasionally, until tomatoes release their juices to form a sauce, five to six minutes. Stir in herbs, reserving a few for the top. Add pasta to pan and toss.
Top each portion with Parmesan and pass the red wine vinegar.
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I’m posting Fresh Tomato Pasta Sauce at Fiesta Friday.
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