Fresh Tomato Sauce Rigatoni

Fresh Tomato Rigatoni

Prep: 5 minutes

Cook time: 45 Mins

Yield: 6 cups fresh tomato sauce


10 medium sized tomatoes

2 Tbsp olive oil

8 cloves garlic, minces

Fresh basil (about 1 six inch sprig)

Salt and pepper to season

Optional: Add chopped zucchini, mushrooms and eggplant to add more hidden vegetables.


1.Heat a large pot with 4 cups of water. Bring to a boil.

2. Wash your tomatoes and cut an ‘x’ on the bottom of them. Add the tomatoes into boiling water. Boil for 3-5 minutes or until you start to see the skin slightly peel off the tomatoes.

3. Remove the tomatoes from the pot and add them to a strainer. Rinse with cold water until they’re cool enough to handle.

4. Peel the tomatoes. Once the tomatoes are peeled, cut a square around the top end of the tomato and remove the core.

5. Pour the cored and peels tomatoes into a large bowl. Crush the tomatoes with your hands.


Pour the tomatoes through a strainer to removed the excess water.

6. Heat a medium sauce pan over low medium heat. Add the olive oil and garlic. Sautee the garlic for 1 minute.

7. Pour in the crushed tomatoes. Add salt, pepper and basil. Bring the sauce to a simmer.

8. Reduce the heat and simmer for 45 minutes.

Serve with rigatoni or spaghetti and enjoy!