Spaghetti with Fresh Tomato Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Delicious simplicity is the order of the day in this straightforward pasta sauce of summer tomatoes. Because of its lack of meat, it has long been a favourite with Italkim. For a dairy meal add the cheese; for a pareve meal, omit it.


  • 675 g/ lb ripe Italian plum tomatoes or sweet cherry tomatoes
  • 60 ml/


  1. With a sharp knife, cut a cross in the base end of each tomato. Plunge the tomatoes, a few at a time, into a bowl of boiling water. Leave for 30 seconds or so, then lift them out with a slotted spoon and drop them into a bowl of cold water. Drain well. The skin will have begun to peel back from the crosses. Remove it entirely.
  2. Place the tomatoes on a chopping b