Homemade Tomato Sauce

Ingredients

• 4 lb plum tomatoes (or two 28-oz/794-g cans whole peeled plum tomatoes)
• 6 tbsp unsalted butter
• 4 tbsp olive oil
• 2 medium yellow onions, peeled and cut in half
• 4 cloves garlic, peeled and smashed
• 1¼ tsp salt
• 1 tsp sugar
• 2 tbsp chopped fresh basil

Steps

1. 1Mark step 1 done

   Prep the tomatoes. Begin by scoring the tomatoes with an X on one end. Don’t cut too deep; about ¼ inch is good. This helps the skins slip off easily once they’re blanched.

2. 2Mark step 2 done

   Blanch the tomatoes. Place the tomatoes in boiling water and cook for 1 to 2 minutes, until the skins start to peel back. Be careful not to cook too long, or the tomatoes will become soft and difficult to handle. The goal here isn’t to cook the tomatoes—it’s just to loosen the skins so they slip right off without taking too much flesh with them.

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3. 3Mark step 3 done

   Shock the tomatoes (ice bath). Plunge the tomatoes into an ice-cold water bath to stop the cooking process.

4. 4Mark step 4 done

   Peel and chop the tomatoes. Transfer the tomatoes to a cutting board and peel the skins off. Then cut the tomatoes into ½-inch chunks.

5. 5Mark step 5 done

   Everything goes into the pot. Place the chopped tomatoes, along with all of their seeds and juices, into a large Dutch oven or saucepan, along with the butter, olive oil, onions, garlic, salt and sugar.

6. 6Mark step 6 done

   Simmer the sauce low and slow. Bring the mixture to a gentle boil, then reduce the heat to low and simmer, uncovered, for 1½ to 2½ hours, stirring occasionally, until the sauce has thickened and is no longer watery.

7. 7Mark step 7 done

   Finish the sauce. Remove the onion and discard it—it’s done its job. Use a wooden spoon or potato masher to break up any large chunks of tomato or garlic until the sauce is thick and slightly chunky. Just before serving, stir in the basil. The sauce will keep in the fridge for about 4 days, or you can freeze it in an airtight container for up to 3 months.

8. 8Mark step 8 done

   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.

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9. 9Mark step 9 done

   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.

10. 10Mark step 10 done

    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.