The quintessential tomato sauce for your pastas, pizzas, and eggplant parmesan. This recipe was written for summer's fresh tomatoes, but you can follow these steps with canned. This recipe is a blank canvas, see hints for some simple modifications.
Approximately 4-5 cups of tomato sauce
1. Melt oil and butter in a stock pot. Sweat onions and garlic until translucent, salt lightly.
2. Add *peeled/chopped tomatoes and Italian herbs. Add salt and cracked black pepper taste. Cover pot with lid and simmer for 20-30 minutes.
3. Taste pasta and make any necessary modifications (see hints.) Puree sauce with a stick blender until it reaches a smooth consistency.
*To peel tomatoes, bring a pot of water to a boil. Gently drop tomatoes into the water one at a time and let them boil for at least one minute. Once the skins blister and split use a slotted spoon to remove the tomatoes and plunge them in an ice bath. The skins should remove easily and can be peeled by hand. Remove the seeds if desired.
If you find that the sauce is too acidic, try adding a teaspoon of sugar.
Vanilla extract is also a popular, secret ingredient for acidic tomato sauce, try a 1/2 teaspoon at first.
Heavy cream or grated Parmesan cheese add a richer element to this sauce. Try adding a 1/2 cup of either ingredient to this recipe.
Shredded carrots (use a cheese grater) add extra sweetness to tomato sauce. Add them during step one, 1 large carrot is a good start.
Removing seeds and skins from tomatoes cuts down on acidity and makes for a richer tomato sauce.