Tomato Sauce¶
 Serves |
 Total Time |
|---|---|
| 1 quart | 2.53 hours |
Ingredients¶
- 4 lbs plum tomato
- 2 28-oz cans whole peeled plum tomatoes (alternative)
6 Tbsp unsalted butter
4 Tbsp olive oil
2 medium yellow onions
4 cloves garlic- 1.25 tsp salt
1 tsp granulated sugar
2 Tbsp fresh basil
Cookware¶
- 1 pot
- 1 large bowl
- 1 sharp knife
- 1 Dutch oven or saucepan
- 1 wooden spoon or potato masher
Instructions¶
Step 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 plum 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.
Step 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. Alternatively, you may use canned whole peeled plum tomatoes (alternative).
Step 3¶
To the chopped tomatoes, add the unsalted butter, olive oil, yellow onions, garlic, salt, and granulated sugar. Bring to a gentle boil, then reduce the heat to low and simmer, uncovered, for 1.5 to 2.5 hours, stirring occasionally and mashing the tomatoes, until the sauce is no longer watery.
Step 4¶
Remove and discard the onions.
Step 5¶
Using a wooden spoon or potato masher, mash any large chunks of tomatoes and garlic to make a slightly chunky and thick sauce.
Step 6¶
Taste and adjust seasoning if necessary. Before serving, stir in the chopped fresh basil.
Source