Fresh Tomato Spaghetti Sauce

This is such a popular recipe right now due to the excess tomatoes everyone has pouring from their gardens! Let me know how it goes and snap some photos! #honestcooking #freshtomatoes #spaghettisauce Post them up on Instagram, Twitter and Facebook, don't forget to tag me!

Fresh Tomato Spaghetti Sauce

Total Time: 2 hrs 10 minutes

Prep Time: 5 minutes

Cook Time: 2 hours 5 minutes


  • 4 lbs fresh tomatoes, chopped & peeled

  • 2 medium onions, chopped

  • 4 cloves garlic, chopped

  • 1/4 cup fresh basil, chopped (dried 1 TBS)

  • 1 TBS garlic powder

  • 1 TBS onion powder

  • 1 TBS dried parsley

  • 1 TBS dried oregano

  • 1/4 cup olive oil

  • 1 teaspoon salt

Directions:

  1. To cook pasta sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan.

  2. Add onion, basil, garlic and salt.

  3. Saute until onion is tender, approximately 5 minutes.

  4. Add tomato, parsley, powders and oregano; heat to a boil; reduce heat and simmer, uncovered for about 2 hours, stirring often or until sauce has thickened.

  5. Enjoy!!

Health benefits of Tomato

  • Tomatoes are one of the low-calorie vegetables; hold just 18 calories per 100 g. They are also very low in any fat contents and have zero cholesterol levels. Nonetheless, they are an excellent sources of antioxidants, dietary fiber, minerals, and vitamins. On account of their all-round qualities, dieticians and nutritionists often recommend them in cholesterol controlling and weight reduction diet-programs.

  • The antioxidants present in tomatoes are scientifically found to be protective of cancers, including colon, prostate, breast, endometrial, lung, and pancreatic tumors. Total -ORAC (Oxygen Radical Absorbance Capacity) in this vegetable is 367 µmol TE/100 g.

  • Lycopene, a flavonoid antioxidant, is an unique phytochemical present in the tomatoes. Red varieties are especially concentrated in this antioxidant. Together with carotenoids, lycopene may help protect cells and other structures in the human body from harmful oxygen-free radicals. Studies have shown that lycopene protects the skin from ultra-violet (UV) rays and thus offers some defence against skin cancer.

  • Zea-xanthin is another flavonoid compound present abundantly in this vegetable. Zea-xanthin helps protect eyes from "age-related macular related macular disease" (ARMD) in the elderly persons by filtering harmful ultra-violet rays.
  • The vegetable contains very good levels of vitamin A, and flavonoid anti-oxidants such as α and ß-carotenes, xanthins and lutein. Altogether, these pigment compounds are found to have antioxidant properties and take part in vision, maintain healthy mucus membranes and skin, and bone health. Consumption of natural vegetables and fruits rich in flavonoids is known to help protect from lung and oral cavity cancers.

  • Additionally, they are also good source of antioxidant vitamin-C (provide 21% of recommended daily levels per 100 g); consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful free radicals.

  • Fresh tomato is very rich in potassium. 100 g contain 237 mg of potassium and just 5 mg of sodium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure caused by sodium.

  • Further, they carry average levels of vital B-complex vitamins such as folates, thiamin, niacin, riboflavin as well some essential minerals like iron, calcium, manganese and other trace elements.