Thursday, February 4, 2010

Pasta with Fresh Tomato Sauce

Here is a fresh, healthy and easy tomato sauce that is sure to be a winner with everyone in your family. In fact, my husband prefers this sauce to heavier tomato and bolognese sauces. It combines fresh tomatoes, canned diced tomatoes, fresh basil, onion and good!

I didn't calculate Weight Watchers points for this sauce, however, I know it is very light. Any points would come from the small amount of olive oil, which adds a negligible amount of (good) fat. This sauce is a summer time staple for us because of the abundant amount of ripe tomatoes available. However, it is so good and easy that I find myself making it year round.

One note, after it is done cooking, I often puree it a bit with an immersion blender. You do not have to do this step at all but my kids prefer a less chunky sauce.


2 tablespoon olive oil
1/2 onion, finely chopped
1 large garlic clove, minced
4 chopped ripe tomatoes, seeded and skinless *(see note below)
1 14oz can diced tomatoes
1 teaspoon minced fresh oregano, or 1/4 teaspoon dried oregano
1 bay leaf
pinch of sugar
Salt and freshly ground pepper to taste

thin spaghetti (or pasta of your choice)
fresh chopped basil
fresh grated Parmesan cheese

*To easily remove skin from a fresh tomato simply cut an "x" in the bottom of each tomato. Then plunge the tomato into boiling water for 30 seconds to 1 minute and remove. Rinse tomatoes under cold water or plunge into an ice bath. The skins will come off easily.

Heat the oil in a large saucepan over medium heat. Add the onion and garlic. Saute, uncovered, until softened, about 5-7 minutes. Add in the fresh tomatoes,diced tomatoes, basil, oregano,bay leaf, sugar, salt and pepper, then bring to a gently boil. Reduce heat to low, and simmer uncovered for about 25 minutes, or until the desired consistency is reached. Cook the pasta according to package directions in the meantime. Stir the sauce occasionally and adjust the seasoning as needed. Remove the bay leaf before serving. Serve on top of pasta and sprinkle fresh basil and Parmesan cheese on top.

If not using sauce immediately, transfer to a container and allow to cool. Cover and refrigerate for up to 5 days.

1 comment:

  1. I never thought to use my immersion blender to de-chunkify the sauce for my girls. This would make life so much easier on pasta night.

    I just stumbled across your blog and love it!! Can't wait to read more. From one mom to another!