Homemade Tomato Sauce
Based on Marcella Hazan’s famous recipe, this simple and rich homemade tomato sauce is a summer essential.
Foto: Once Upon a ChefIngredients
- 4 lb plum tomatoes ((or two 28-oz/794-g 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
Steps
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-in (6-mm) 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.
Cut the tomatoes into ½-in (13-mm) chunks (discard the cores at this point) and transfer them, along with all of their juices, into a Dutch oven or saucepan.
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.
Loading comments...