- #HOMEMADE PASTA SAUCE SKIN#
- #HOMEMADE PASTA SAUCE FULL#
To the chopped tomatoes, add the butter, olive oil, onions, garlic, salt, and sugar. 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. Let sit for a few minutes to cool, then transfer the tomatoes to a cutting board and, using your hands, peel off their skins. Using a slotted spoon, lift the tomatoes out of the pot and plunge them into the ice-cold water bath. #HOMEMADE PASTA SAUCE SKIN#
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 sharp knife, cut a ¼-inch deep X on one end of each tomato.
Fill a large bowl halfway-full with ice cubes and cold water.
If using fresh tomatoes: Bring a large pot of water to a rolling boil. The sauce will keep in the refrigerator for about 4 days, or can be frozen in an airtight container for up to 3 months. Use a wooden spoon or potato masher to smash any large chunks of tomatoes or garlic to make a slightly chunky and thick sauce. Reduce the heat to low and simmer, uncovered, for 1-1/2 to 2-1/2 hours, until the sauce is no longer watery. 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. Transfer the tomatoes to a cutting board and peel the skins off. Plunge the tomatoes into an ice-cold water bath to stop the cooking process. Be careful not to cook too long, or the tomatoes will become soft and difficult to handle. Place the tomatoes in boiling water and cook for 1 to 2 minutes, until the skins start to peel back. Don’t cut too deep – about 1/4 inch is good. What you’ll need to make Homemade tomato sauceīegin by scoring the tomatoes with an X on one end. 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. It’s such a rich and flavorful sauce, it doesn’t even need Parmesan cheese when tossed with pasta. 
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. 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.
#HOMEMADE PASTA SAUCE FULL#
Read my full disclosure policy.īased on Marcella Hazan’s famous recipe, this is a simple and rich homemade tomato sauce.
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