https://cookieandkate.com/spaghetti-with-fresh-tomato-sauce/
Pour in all of the tomato sauce and a small splash (about ¼ cup) of the pasta cooking water. Cook over medium-low heat for about 1 to 2 minutes, tossing often (gentle now!), just long enough for the tomatoes to soften a bit and for the starchy tomato water to coat the pasta. Remove from heat and toss with (optional) Parmesan and (mandatory) basil.

https://www.themediterraneandish.com/pasta-pomodoro/
Once the tomatoes have settled, use a potato masher or wooden spoon to mash them up and release their juice. Stir in a pinch of salt, about ½ teaspoon. Simmer the sauce. Raise the heat to medium and bring the tomatoes to a simmer. Then, lower the heat and partially cover the saucepan.

https://www.allrecipes.com/recipe/254517/spaghetti-sauce-with-fresh-tomatoes/
Gather all ingredients. Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, sugar, basil, parsley, and salt; bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.

https://www.vincenzosplate.com/spaghetti-al-pomodoro/
Start your spaghetti al pomodoro by slicing the cherry tomatoes in half after removing the vine. Pour the EVOO in a large cooking pan before adding crushed garlic. Don't miss out on extra flavor by forgetting to scrape the garlic press. Next, cut your cherry tomatoes in half and add them into the pan with a generous amount of salt and pepper.

https://www.feastingathome.com/spaghetti-with-fresh-tomato-sauce/
Set a big pot of salted pasta water to boil on high to cook pasta. Cook pasta according to directions on the package. Make the Fresh Tomato sauce. In a large skillet heat olive oil over medium-high heat. Add chopped onions, saute 3-4 minutes, until tender. Turn heat to medium. Add the rough chopped garlic.

https://steamykitchen.com/6986-scarpettas-spaghetti-with-fresh-tomato-sauce-and-garlic-basil-oil.html
Keep the heat on low to allow the ingredients to warm slowly and release their flavors. Turn heat off and let cool for 10 minutes. The longer you let the oil sit, the more infused the oil. Strain the oil, discarding the solids. To cook the spaghetti, bring a large pot of amply salted water to a boil.

https://tasty.co/recipe/spaghetti-with-fresh-tomato-sauce
Preparation. Cook spaghetti in boiling salted water until it's al dente. Reserve 1 cup (235 ml) of the pasta water before draining. While the spaghetti is cooking, heat olive oil in a large pan (it should be large enough to toss the pasta in). Add garlic and tomatoes, and stir until well-incorporated.

https://www.recipesfromitaly.com/spaghetti-al-pomodoro/
Cooking the Pasta. Step 5) - Meanwhile, bring a pot of salted water to a boil. Cook 350 g (¾ pound) of spaghetti al dente. Follow the directions on the package for cooking time. Generally, 6 to 10 minutes is enough for al dente cooking, depending on the thickness of the pasta. Drain the spaghetti using a slotted spoon.

https://www.foodiecrush.com/pasta-pomodoro-sauce/
Carefully ladle 1 to ½ cups of the pasta water ¼ cup at a time into the garlic-infused oil. Transfer the noodles to the pan and continue cooking the pasta for 1-2 more minutes or until the water and oil are absorbed. Divide the noodles among four plates, and top with the sauce.

https://www.jocooks.com/recipes/pasta-pomodoro/
Reserve 1 cup of pasta water then drain the spaghetti. Meanwhile, add the butter and oil to a large Dutch oven and heat over medium heat. Add the onion and cook for 5 minutes until the onion softens. Add the garlic and cook for another 30 seconds until fragrant.

https://www.favfamilyrecipes.com/homemade-spaghetti-sauce-with-fresh-tomatoes/
Add mushrooms and cook for about 2-3 minutes. Add soy sauce and garlic and continue to cook until mushrooms become soft. Add tomatoes, basil, oregano, brown sugar, salt and pepper. Bring to a simmer, stirring occasionally for at least one hour. The longer the better! Ideally 2+ hours.

https://cooking.nytimes.com/recipes/8663-spaghetti-with-fresh-tomato-and-basil-sauce
Preparation. Step 1. Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl. Step 2. Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper.

https://familystylefood.com/pasta-pomodoro-sauce/
Cook until the onion is soft, about 5 minutes, stirring. Add the garlic and stir until it smells good, 15-20 seconds. Add the tomatoes, 1-2 teaspoons salt, black pepper and sugar to the pan. Bring to a simmer, breaking up the tomatoes into pieces with a spoon.

https://www.delish.com/cooking/recipe-ideas/a28899805/pasta-pomodoro-recipe/
Reserve ½ cup of pasta water before draining. Step 2 In another large pot over medium heat, heat oil. Add onion and cook until soft, about 6 minutes. Add garlic and cook until fragrant, 1 minute

https://www.aline-made.com/spaghetti-pomodoro/
Stir in the tomatoes, basil, red wine vinegar, and sugar. Reduce the heat to low and pop on a lid. Cook, stirring occasionally, for 20-30 minutes until the tomatoes have fallen apart. Season with salt and pepper. Meanwhile, cook the spaghetti according to the packet instructions until al dente. Drain the pasta and set aside.

https://www.tasteofhome.com/recipes/spaghetti-with-fresh-tomato-sauce/
Directions. In a 6-qt. stockpot, heat oil over medium heat; saute onion until tender, 4-6 minutes. Stir in tomatoes, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes. Meanwhile, cook spaghetti according to package directions; drain. Stir 1/4 cup basil and, if desired, sugar into sauce.

https://www.acouplecooks.com/pasta-pomodoro/
Place the minced onion, garlic, celery, carrots, whole canned tomatoes, basil, olive oil and 2 teaspoons kosher salt in a large saucepan. Simmer for 45 minutes with a lid ajar, stirring occasionally. Remove from the heat and rest 5 minutes. Discard the basil leaves. Carefully transfer the mixture to a blender.

https://www.foodnetwork.com/recipes/food-network-kitchen/one-pot-spaghetti-with-fresh-tomato-sauce-3364201
Put the spaghetti, oil, tomato paste, garlic, tomatoes, basil, crushed red pepper and 1 teaspoon salt in a high-sided medium skillet. Add 5 cups water, and bring to a boil over medium-high heat

https://www.simpleitaliancooking.com/pasta-fresh-tomato-garlic-sauce-recipe/
Step 4. In a large frying or saute pan, heat the olive oil over low-medium heat. Meanwhile, slice the garlic cloves into thin strips and add to the olive oil. Give a small stir so the garlic gets coated with the oil. Step 5. Next, add in the fresh tomatoes and stir again so everything is coated with the olive oil.

https://www.delishknowledge.com/fresh-tomato-sauce-with-spaghetti/
Slice off bottom of tomatoes and grate tomatoes over large holes of a box grater over a large bowl. Stop when you get to the core. Bring a large pot of salted water to a boil. Heat olive oil in a large saucepan over medium heat. Add the garlic and cook for 30 seconds, taking care not to burn.

https://www.savoringitaly.com/spaghetti-with-fresh-tomato-sauce/
Add minced garlic. Saute a few minutes until garlic is fragrant and golden. Add rosemary and cook, tossing, just until fragrant and starting to brown around edges, about 1 minute. Reduce heat to medium-low, add tomatoes, and bring to a simmer. Cook, stirring often, until mixture is slightly thickened, 5-10 minutes.

https://www.epicurious.com/recipes/food/views/spaghetti-with-fresh-tomato-sauce-386770
Step 1. Bring a large pot of water to a boil and salt it. Put the butter or oil in an 8- or 10-inch skillet over medium heat. When the butter melts or the oil is hot, add the tomatoes and turn the

https://seasaltsavorings.com/authentic-italian-fresh-tomato-spaghetti-sauce/
Allow the tomatoes to soften for about 5-10 minutes. Add the seasoning. Add a pinch of salt and red pepper flakes to the pot. Mash the tomatoes. Use a potato masher and crush the tomatoes well. Simmer for an hour. Allow the sauce to simmer and reduce without a lid for an hour.