Classic Italian Tomato Sauce
A rich, buttery tomato sauce inspired by Marcella Hazan, perfect for pasta, pizza, or as a base for countless dishes.
- Prep15 min
- Cook2h 15m
- Total2h 30m
- DifficultyEasy
- Servings4
This is the quintessential summer tomato sauce: simple, slow-cooked, and bursting with flavor. The secret lies in letting the tomatoes simmer gently with butter and onion, which transforms them into a velvety, aromatic sauce.
It's a versatile staple that comes together with minimal effort. Use it on spaghetti, as a pizza base, or as a starting point for your favorite Italian recipes. The sauce can be made ahead and stored, making it a convenient and delicious addition to your cooking repertoire.
Ingredients
Servings
Converted amounts are rounded.
Method
- Prepare the 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-in (6-mm) 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.
- Using a slotted spoon, lift the tomatoes out of the pot and plunge them into the ice-cold water bath. Let cool for a few minutes, then transfer to a cutting board and remove the skins with your hands.
- Cut the tomatoes into ½-in (13-mm) chunks (discard the cores at this point) and transfer them, along with all of their juices, into a Dutch oven or saucepan.
- Add the butter, olive oil, onions, garlic, salt, and sugar to the tomatoes. Stir to combine and bring to a gentle boil.
- 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 the seasoning as needed. Stir in the fresh basil just before serving.
💡 Tips
- For a smoother sauce, use an immersion blender before adding the basil.
- The sauce can be refrigerated for up to 5 days or frozen for up to 3 months.
- If using canned tomatoes, skip steps 1-3 and simply add them with their juices.
Inspired by a recipe from Once Upon a Chef