Spaghetti and Romas

What do you do with twenty ripe Roma tomatoes? Make sauce! Today I used my harvest to make a fresh tomato sauce for our spaghetti dinner. It took some time but the end result was superb!

First, I rinsed all of the tomatoes.


Next, I put 2-3 tablespoons of olive oil in a pan and sautéed onions (1/4 onion or more) and minced garlic (4-5 cloves) until they were browned.


As I sautéed, I also cut up the tomatoes. Once the onions and garlic were done, I added in the tomatoes, some basil, a pinch of oregano, parsley, a tad of salt and pepper.


I set it to simmer for 20 or 25 minutes,


and was added to pasta and served.


Compared to the store-bought sauces we’re accustomed to, this sauce was rich and flavorful and the taste of the fresh Roma tomatoes was evident in every bite. After this meal, I don’t know that we would be satisfied with sauce off the shelf again!

2 Replies to “Spaghetti and Romas”

  1. We planted a tomato plant too, but it isn’t looking too good. It loks like yours did well. I think we don’t have enough sun.

  2. Thanks for the great idea! I have tomatoes coming out of my ears. I did grill some last night and then used them on my pasta (because they fell apart), with some basil. It was great, but more of an accident. I will try this tonite! I’m lovin this. Just got back into blogging after a 4 year hiatus. (That’s what a 3 year old will do!)

    Take care,

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