Description
This rich and simple homemade tomato sauce is adapted from Marcella Hazan’s classic recipe. Made with fresh or canned plum tomatoes, butter, olive oil, garlic, and onions, it’s simmered low and slow for deep, concentrated flavor—perfect for pasta, pizza, or as a base for other dishes.
Ingredients
- 4 pounds plum tomatoes (or two 28-ounce 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
Instructions
- If using fresh tomatoes: Bring a large pot of water to a boil. Score tomatoes with a shallow X on one end. Boil for 1–2 minutes, then transfer to an ice bath. Peel off skins and chop tomatoes into ½-inch chunks. Discard cores.
- Transfer chopped tomatoes and juices to a Dutch oven or large saucepan. Add butter, olive oil, onions, garlic, salt, and sugar.
- Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 1½ to 2½ hours, stirring occasionally and mashing tomatoes as they soften, until thickened and no longer watery.
- Remove and discard onion halves. Use a spoon or masher to break up any remaining large chunks of tomato or garlic for a slightly chunky consistency.
- Stir in fresh basil. Taste and adjust seasoning if needed.
- Serve warm, or cool completely and store in the refrigerator for up to 4 days or freeze for up to 3 months.
Notes
- Use high-quality canned plum tomatoes if fresh are out of season.
- For a smoother texture, blend the sauce with an immersion blender after cooking.
- Perfect for pasta, lasagna, pizza, or as a dipping sauce.
- Flavor develops even more after resting—ideal for make-ahead meals.
Nutrition
- Serving Size: 1/2 cup
- Calories: 256
- Sugar: 10g
- Sodium: 503mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 31mg
