Tomato Sauce

December 2, 2025

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

Summary

  • Prep Time: 15 min
  • Cook Time: 2 hr 15 min
  • Other:
  • Total Time: 2 hr 30 min
  • Servings:
  • Yield: ~ 1 qt

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

Directions

  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.
  2. 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.
  3. 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.

Notes

  • The sauce can be refrigerated for up to 4 days or frozen in an airtight container for up to 3 months.

Adjustments

  • None

History

  • July 2025 – After returning from Florida we found our tomatoes in pretty bad shape. I was able to harvest a fair quantity of Romas and made this sauce with them. I thought it was rather mediocre but honestly that may have been subpar tomatoes.

References