Description
Learn how to make a rich and flavorful homemade tomato sauce that’s perfect for pasta dishes. This recipe uses fresh plum tomatoes but provides an option for using canned tomatoes as well. With a few simple ingredients and some patience, you’ll have a delicious sauce that beats anything from a jar.
Ingredients
Units
Scale
Fresh Tomato Option:
- 4 pounds plum tomatoes
- 6 tablespoons unsalted butter
- 4 tablespoons olive oil
- 2 medium yellow onions, peeled and halved
- 4 cloves garlic, peeled and smashed
- 1 1/4 teaspoons salt
- 1 teaspoon sugar
- 2 tablespoons chopped fresh basil
Canned Tomato Option:
- Two 28-ounce cans whole peeled plum tomatoes
- 6 tablespoons unsalted butter
- 4 tablespoons olive oil
- 2 medium yellow onions, peeled and halved
- 4 cloves garlic, peeled and smashed
- 1 1/4 teaspoons salt
- 1 teaspoon sugar
- 2 tablespoons chopped fresh basil
Instructions
- If using fresh tomatoes: Bring a large pot of water to a rolling boil. Score an X on the bottom of each tomato, blanch in boiling water, transfer to an ice bath, peel, and chop.
- Cooking the Sauce: Combine tomatoes, butter, oil, onions, garlic, salt, and sugar in a pot. Simmer for 1.5 to 2.5 hours, mashing occasionally until thick. Remove onions, mash large tomato pieces, adjust seasoning, and add basil before serving.
- Make-Ahead: Refrigerate for up to 4 days or freeze for up to 3 months.
Notes
- You can customize this sauce by adding other herbs like oregano or thyme.
- For a smoother sauce, use an immersion blender to puree it to your desired consistency.
Nutrition
- Serving Size: 1/2 cup
- Calories: 160
- Sugar: 8g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 20mg
