I cored then food-processed 2# of fresh tomatoes - skins, seeds, & all - with fresh basil & oregano then cooked it down. This was very good but the amount of pasta (4 oz/person) is even more than suggested on the pasta box WRT 'a serving'.
Spaghetti with Melted Tomato Sauce
From EatingWell: July/August 1995
There is nothing simpler nor more satisfying than a meal of pasta tossed with fresh tomato and basil sauce.
2 Reviews for Spaghetti with Melted Tomato Sauce
I was surprised how well this sauce turned out. Especially considering that it's basically just tomatoes, garlic and basil. Next time I'll probably put the tomatoes through a food processor instead of mashing them. I definitely recommend buying more tomatoes: once I had peeled/de-seeded the tomatoes and simmered the sauce to my desired thickness I found that I had enough for about 2-3 servings. The sauce is a little more "watery" than the pre-made canned sauce you buy at a grocery store, but I didn't find that to be a problem.
Don't be scared off by the thought of peeling and de-seeding. It's actually easier than you would think. Though, it does take some time (about 10-15 min), and it can be a little messy. I found it easiest to cut the tomatoes into fourths, then run my thumb under the skin to lift it off... and then scoop out the seeds from the inside like the "tip" suggested.
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