Today I harvested about 10 lbs of tomatos. Does anyone

[mysuzuki2]

know a good recipe for spaghetti or marinara sauce made from fresh tomatos? All the recipes I have start with canned tomatos or paste. Thanks.

[RushIsRot]

1. No recipe for you, but should your sauce turn out bitter, and it is

possible, my neighbor has said the bitterness can be eliminated with the addition of some black olive juice.

[Kali]

2. Chop them up with some garlic and fresh basil, kosher salt, let sit for a bit and

Serve over hot pasta with some grated parm.

[femmocrat]

3. I just cook them until they are bubbly with garlic, onions, fresh basil.

I don't even remove the skins. This freezes beautifully. You can also add about a tsp. of sugar.

You can also just chop up fresh tomatoes, add some herbs like basil and oregano, and toss with hot pasta. Add sauteed garlic and onion if you like.
Top with freshly grated cheese. Yummy!

[MiddleFingerMom]

4. Put "fresh tomato" in the ingredient box -- then go down and put sauce (or soup)...

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Kali's recipe looks/sounds good.
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http://www.supercook.com/
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[Zephie]

5. This is what my husband makes at work...

He wrote it out to use all 10lbs, so cut it down to whatever quantity you want if you choose to use the recipe. Enjoy :)

Take your ten pounds of tomatoes and cut them into eighths.
Chop 2 large yellow onions into eighths.
Peel and Chop four medium carrots into small medallions, ¼ inch thick
Chop 2 shallots into quarters
Chop one bunch of celery into ¼ inch segments
Mash and mince 10 cloves of garlic
1 ½ cup red wine
1 ½ cup red wine vinegar

For spices you need;
4 bay leaves
2 table spoons of peppercorns
1/3 cup each of dried basil and oregano (or 1 cup each finely chopped fresh)
1 cup fresh basil (on top of the above)
3 tablespoons of salt
¼ cup olive oil

Preparation:
Heat a large stock pot with the olive oil in it until very hot.
Sweat the onions with the bay and peppercorns; add the garlic in once the onions are translucent.
Sweat for another 2 minutes and add the dried basil and oregano, stir until well coated.
Add the remaining vegetables, sweat this until the carrots are semi soft, stir the entire time.
Add your tomatoes and fill the stock pot with water till the vegetables are 2 inches above the top.
Simmer this for 5 hours stirring periodically.
When done simmering add in the fresh basil, salt and pepper to taste, and blend with a stick blender until to the desired consistency.
If you don’t possess a stick blender or don’t have one of the proper size to accomplish this you can blend in a blender until the batch is done.

[applegrove]

6. My aunt used to make Pioneer's Ketchup from raw tomatoes and fruits like apples and pears.

It is not hot in any way. Tastes wonderfully tangy and is especially good if you baste it on chicken then bar-b-q.

http://www.myrecipes.com/recipe/pioneer-ketchup-10000000640203/