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There’s nothing quite like homemade tomato sauce. Try it, you won’t be disappointed!
16 ounces (454 grams) thin spaghetti, cooked according to package instructions
2 tablespoons Bartenura Olive Oil
mozzarella or feta cheese, shredded, optional
8–10 tomatoes
oil, for sautéing
1 medium onion, diced
4 cloves garlic, crushed or 4 cubes Gefen Frozen Garlic
1/2 red pepper, finely diced
1 small carrot, finely diced
25 fresh basil leaves, cut into long strips
salt, to taste
pepper, to taste
3.5 ounces (100 grams) Gefen Tomato Sauce, optional
Place the tomatoes in a bowl of boiling water for 5 minutes. Plunge into cold water and peel. Grate the peeled tomatoes on a fine grater.
Heat oil in a frying pan over medium heat and sauté onion, garlic, and pepper until onion and garlic are golden.
Add the carrot and sauté 2 minutes more.
Add the grated tomatoes and cook about 40 minutes over low heat, stirring every few minutes. If the sauce seems too thin, add the canned tomato sauce, or continue cooking until some of the liquid cooks out.
Add the basil leaves and season with salt and pepper to taste.
Meanwhile, prepare the spaghetti according to package directions and divide onto plates.
Pour the sauce over each portion. Sprinkle with shredded mozzarella or feta cheese, if desired.
Photography: Daniel Lailah Food Styling: Amit Farber
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