Spaghetti with Fresh Tomato Sauce

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While our gardens and farmers markets abound with tomatoes in the late summer and early fall, I enjoy making tomato sauce; if kept in the freezer, the tomatoes' sweetness can last all year long.
  • 5 large fresh tomatoes
  • 1 small onion
  • 5 garlic cloves
  • 1/2 tube tomato paste
  • 1/2 stick unsalted butter (4 T unsalted butter) 
  • 1 tbsp sugar
  • Salt to taste
  • Basil leaves to taste
  • Olive oil
  • Leave 1/butter out to soften at room temperature
  • Use a small paring knife to cut around the tomatoes; make two perpendicular incisions like a cross at the top and bottom of the tomato
  • Prepare a bowl of cold water with ice cubes
  • Bring water to boil in a small saucepan, add tomato and let sit in boiling water for 10-15 seconds then transfer to ice water
  • Take tomato out of ice water, and gently peel the skin off
  • Chop tomato by cutting each horizontally once and vertically eight sections
  • Chop onion into small cubes
  • Chop garlic finely
  • Melt the 1/2 stick of butter at medium heat in a not nonstick pan, then raise heat to medium high heat once fully melted and stir for 3-5 minutes until butter is brown and smells nutty
  • Add olive oil to a medium saucepan at medium heat
  • Add chopped onions and garlic to saucepan and stir periodically for 3-4 minutes until onions and garlic are softened and clear
  • Lower heat to medium low flame and add 1/2 tube of tomato paste, stir constantly for about 1 minute to make sure it doesn’t burn at the bottom
  • Add tomatoes, basil leaves and sugar to pot, stir fully, bring to a boil at high heat then lower to 3/4 to simmer with closed lid for 30 min
  • Taste and add a generous pinch of salt, open lid and reduce for 30 min
  • Blend with an immersion blender 
  • Add brown butter into the saucepan, and continue blending until a smooth consistency is reached
  • Continue to reduce until reaching a desired texture and thickness
  • Mix with al dente spaghetti
  • Garnish with fresh basil
  • Serve! 
Serves 4. 30 minutes active time, 1.5 hours total time.

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