Wooden spoon in a Dutch oven of homemade tomato sauce.

Homemade Tomato Sauce

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

Servings: About 1 quart (enough for 1½ pounds of pasta)

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

  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 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. 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.
  2. To the chopped tomatoes, add the butter, olive oil, onions, garlic, salt, and sugar. Bring to a gentle boil, then reduce the heat to low and simmer, uncovered, for 1½ to 2½ hours, stirring occasionally and mashing the tomatoes, until the sauce is no longer watery. Remove and discard the onions. Using a wooden spoon or potato masher, mash any large chunks of tomatoes and garlic to make a slightly chunky and thick sauce. Taste and adjust seasoning if necessary. Before serving, stir in the basil.
  3. Make-Ahead Instructions: The sauce can be refrigerated for up to 4 days or frozen in an airtight container for up to 3 months.

Nutrition Information

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  • Serving size: 1/2 cup
  • Calories: 256
  • Fat: 21 g
  • Saturated fat: 9 g
  • Carbohydrates: 17 g
  • Sugar: 10 g
  • Fiber: 4 g
  • Protein: 3 g
  • Sodium: 503 mg
  • Cholesterol: 31 mg

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.