Homemade Tomato Sauce
Ingredients
- 4 pounds plum tomatoes
or two 28-ounce cans whole peeled plum tomatoes
- 6 tablespoons unsalted butter
- 4 tablespoons olive oil
- 2 medium yellow onions
peeled and cut in half
- 4 cloves garlic
peeled and smashed
- 1¼ teaspoons salt
- 1 teaspoon sugar
- 2 tablespoons chopped fresh basil
Directions
- 1
If using fresh tomatoes: Bring a large pot of water to a rolling boil. Fill a large bowl halfway-full with ice cubes and cold water. Using a sharp knife, cut a ¼-inch deep X on one end of each tomato. Place the scored tomatoes into the boiling water and cook until you see the skin starting to wrinkle and split, 1 to 2 minutes (be careful not to cook too long, or the tomatoes will become soft and difficult to handle). Using a slotted spoon, lift the tomatoes out of the pot and plunge them into the ice-cold water bath. Let sit for a few minutes to cool, then transfer the tomatoes to a cutting board and, using your hands, peel off their skins.
- 2
Cut the tomatoes into ½-inch chunks (discard the cores at this point) and transfer them, along with all of their juices, into a Dutch oven or saucepan.
- 3
To the chopped tomatoes, add the butter, olive oil, onions, garlic, salt, and sugar. Bring to a gentle boil, then reduce the heat to low and simmer, uncovered, for 1½ to 2½ hours, stirring occasionally and mashing the tomatoes, until the sauce is no longer watery. Remove and discard the onions. Using a wooden spoon or potato masher, mash any large chunks of tomatoes and garlic to make a slightly chunky and thick sauce. Taste and adjust seasoning if necessary. Before serving, stir in the basil.
- 4
Make-Ahead Instructions: The sauce can be refrigerated for up to 4 days or frozen in an airtight container for up to 3 months.
Homemade Tomato Sauce
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About this Recipe
Tired of bland store-bought sauces? This homemade tomato sauce, inspired by Marcella Hazan's famous recipe, brings rich, authentic Italian flavor to your table with minimal fuss. You'll discover the deep satisfaction of creating a staple that elevates every meal.
The genius of this recipe lies in its elegant simplicity and reliance on quality ingredients. The combination of rich unsalted butter and fruity olive oil provides an unparalleled velvety texture and depth. Slow-simmering with ripe plum tomatoes and halved yellow onions coaxes out a naturally sweet and incredibly rich base, a testament to how a few humble components, treated with patience, can achieve extraordinary depth.
You'll be rewarded with a velvety smooth sauce, deeply red and bursting with the pure taste of summer tomatoes. The richness from the butter and olive oil is perfectly balanced by the sweet acidity of the tomatoes, with savory notes from the onion and aromatic garlic. A final swirl of fresh basil brightens every bite, making it an incredibly versatile base for countless dishes. This is a sauce that tastes like it has been cooking all day, even though the active prep is surprisingly minimal.
While this recipe is perfect as is, you can easily adjust it to your taste. If fresh plum tomatoes aren't in season, high-quality canned whole peeled plum tomatoes work beautifully, delivering consistent flavor. For a touch of heat, you could add a pinch of red pepper flakes during the initial sauté with the onions. Don't have fresh basil? While fresh is best, a small amount of dried oregano can offer a different aromatic nuance.
This versatile homemade tomato sauce is ideal for coating 1½ pounds of your favorite pasta, serving as a robust base for pizza, or elevating classic dishes like meatballs and chicken Parmesan. It's truly a sauce for any occasion, from a comforting weeknight dinner to a special Sunday meal.