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 1/4 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 1/2 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