Based on Marcella Hazan’s famous recipe, this is a simple and rich homemade tomato sauce.

I admit that I have an entire shelf in my pantry devoted to my favorite jarred tomato sauce, but when tomatoes are in season and I’ve got a little extra time, I love to make tomato sauce from scratch. It’s so delicious and always makes me wonder how I can ever eat that run-of-the-mill jarred stuff! My go-to recipe is based on cookbook author Marcella Hazan’s famously simple tomato butter sauce, although I’ve tweaked it over the years to make it my own. It’s such a rich and flavorful sauce, it doesn’t even need Parmesan cheese when tossed with pasta. If fresh tomatoes aren’t in season or you want to save time, feel free to use canned whole peeled tomatoes; just avoid canned diced tomatoes, as they are treated with a chemical that prevents them from fully breaking down.

What you’ll need to make Homemade tomato sauce

Step-By-Step Instructions

Begin by scoring the tomatoes with an X on one end. Don’t cut too deep – about 1/4 inch is good.

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.

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

Transfer the tomatoes to a cutting board and peel the skins off.

Cut the tomatoes into 1/2-inch chunks.

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.

Bring to a gentle boil.

Reduce the heat to low and simmer, uncovered, for 1-1/2 to 2-1/2 hours, until the sauce is no longer watery.

Remove the onion and discard. Use a wooden spoon or potato masher to smash any large chunks of tomatoes or garlic to make a slightly chunky and thick sauce.

Before serving, stir in the basil.

The sauce will keep in the refrigerator for about 4 days, or can be frozen in an airtight container for up to 3 months.

Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Homemade Tomato Sauce.