Ya’Eat Cooking Channel- Servings: 4 | Prep Time 15 minutes | Cooking Time: 45 mins.
Today’s recipe is Homemade Fresh Tomato Sauce with Spaghetti. This Fresh Tomato Sauce Recipe will impress you, your family members, friends, and guests. Don't miss out on this easy recipe that is sure to be a hit in your house. Join us for Season 2 | Ep. 6 or Recipe #54 on #YaEat. At Ya'Eat we specialize in #Italian and #Seafood #Recipes but do so much more. www.YaEat.tv
FRESH TOMATO SAUCE INGREDIENTS
12-18 Whole Tomatoes ( Heirloom, Campari, Vine, or your favorite).
4-6 Cloves Garlic.
Fresh Basil.
Fresh Parsley.
½ cup Pecorino Romano Cheese.
Fresh or Dry Oregano.
Extra Virgin Olive Oil. (EVOO)
Salt and Pepper.
FRESH TOMATO SAUCE COOKING INSTRUCTIONS
Start by putting on a pot of water to blanch tomatoes. (add some salt to the water).
Wash and prepare tomatoes to be blanched.
Once the water is boiling you can add the whole tomatoes to the water carefully, and cook for 2-3 minutes or until the skin starts to split or crack.
While the tomatoes are blanching you can peel and lightly crush or keep the garlic whole and set it aside.
Drain tomatoes and try to keep the tomatoes in the pot and add cold water and repeat until you can handle the tomatoes without burning yourself. Fill the pot up one more time water and add some ice to the pot if you have, but will work without.
You should be able to easily peel the skin right from the tomatoes and place them in a bowl.
After peeling all of the tomatoes, remove the core and cut into smaller pieces like ¼ or ⅙.
Add Extra Virgin Olive oil to a pot and brown the garlic, remove and set aside.
Add all of your chopped-up tomatoes to the pot.
Add, fresh chopped basil, parsley, and oregano (or dry oregano) Salt, and Pepper to taste.
Add half of the garlic to the tomato sauce and cook for 15 minutes.
Use a hand mixer to blend tomatoes to a consistency of your liking. (I like it on the chunkier side) and cook for 30 minutes. If your sauce gets too thick from reduction, you can add some water or if it is too watery, you can cook and reduce down some more.
Adjust seasoning with Salt and Pepper.
Chop up remaining garlic and cook on low heat with a little bit of Extra Virgin Olive Oil until they are crispy but not burnt and set aside.
After cooking your pasta add to a bowl with some tomato sauce and pecorino romano cheese and toss together.
Add some sauce to a plate and add pasta on top of the sauce and top it with more sauce, pecorino romano cheese, and top with garlic crumble and fresh parsley.
You are done... Nice Job and Enjoy. 😊
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