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How do I turn fresh tomatoes into pasta sauce?
(piefed.ca)
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this post was submitted on 21 Aug 2026
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I usually make quick sauces with my pasta and use whole canned peeled tomatoes. To alter for fresh, I'd score the tomatoes with a knife, then blanch and peel the skin off as the first step.
My default tomato-based sauce is:
When using fresh garlic, I add it to the pan first -- with garlic powder I add it with the other seasonings. I basically just combine everything, break up the tomatoes with a spatula, and let it cook down on medium heat (stirring occasionally) while I boil my spaghetti -- then finish the spaghetti in the sauce.
I usually make this just for myself and eyeball the ingredients -- so unfortunately, I don't have exact measurements for most of it.
This is basically a variant of spaghetti puttanesca without anchovies -- feel free to add those instead of (or in addition to) the MSG if you'd prefer.
No, don't add anchovies. For God's sake
They made a fairly standard puttanesca sauce. That's a fucking great sauce to know how to do.
Anchovies add excellent umami to a good tomato sauce. Quite a small amount is used and the fishy flavour is undetectable in the final product when done right. But to e0qdks point, MSG is an ok substitute if its that big of a dealbreaker.