Homemade Tomato Sauce Recipe
A rich and flavorful homemade tomato sauce made from fresh or canned plum tomatoes, simmered slowly with butter, olive oil, onions, garlic, and fresh basil. This classic sauce is perfect for pasta, pizza, or as a base for many Italian dishes.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: About 6 cups of sauce 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
Tomatoes
- 4 lb plum tomatoes (or two 28-oz/794-g cans whole peeled plum tomatoes)
Fat and Seasonings
- 6 tablespoons unsalted butter
- 4 tablespoons olive oil
- 1¼ teaspoons salt
- 1 teaspoon sugar
Aromatics
- 2 medium yellow onions, peeled and cut in half
- 4 cloves garlic, peeled and smashed
Herbs
- 2 tablespoons chopped fresh basil
Instructions
- Prepare Tomatoes: If using fresh tomatoes, bring a large pot of water to a rolling boil and prepare an ice water bath. Score each tomato with a ¼-inch deep X on one end. Boil tomatoes until skins wrinkle and begin to split, about 1 to 2 minutes. Quickly transfer tomatoes to the ice water bath to cool, then peel off the skins.
- Chop Tomatoes: Cut peeled tomatoes into ½-inch chunks, discarding cores. Place tomatoes and their juices into a Dutch oven or large saucepan.
- Add Ingredients and Simmer: Add butter, olive oil, onions, garlic, salt, and sugar to the tomatoes. Bring mixture gently to a boil, then reduce heat to low and simmer uncovered for 1½ to 2½ hours, stirring occasionally. Mash tomatoes during simmering to thicken sauce and break down chunks. Remove and discard the onions once the sauce is thick and no longer watery.
- Finish and Season: Mash any remaining large chunks of tomato and garlic to achieve a slightly chunky and thick sauce consistency. Taste and adjust seasoning as needed. Just before serving, stir in chopped fresh basil to add flavor and freshness.
Notes
- Using canned plum tomatoes saves time and yields consistent flavor year-round.
- Simmer the sauce uncovered to allow excess liquid to evaporate and concentrate the flavors.
- Removing the onions after cooking imparts sweetness without overpowering texture.
- Adjust salt and sugar to taste depending on acidity of tomatoes.
- The sauce can be stored in the refrigerator for up to 1 week or frozen for up to 3 months.
- For a smoother texture, use an immersion blender after cooking.
Keywords: homemade tomato sauce, plum tomato sauce, Italian tomato sauce, pasta sauce, tomato sauce recipe
Find it online: https://kitchenbyclara.com/homemade-tomato-sauce-recipe/
