Tomato Sauce

🥘 Ingredients

• plum tomato 4 lbs
• whole peeled plum tomatoes (alternative) 2 28-oz cans
• unsalted butter 6 Tbsp
• olive oil 4 Tbsp
• yellow onions 2 medium
• garlic 4 cloves
• salt 1 ¼ tsp
• granulated sugar 1 tsp
• fresh basil 2 Tbsp

1. 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 1/4 inch deep X on one end of each plum 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. 2

   Cut the tomatoes into 1/2 inch chunks (discard the cores at this point) and transfer them, along with all of their juices, into a Dutch oven or saucepan . Alternatively, you may use canned whole peeled plum tomatoes (alternative) .
3. 3

   To the chopped tomatoes, add the unsalted butter , olive oil , yellow onions , garlic , salt , and granulated sugar . Bring to a gentle boil, then reduce the heat to low and simmer, uncovered, for 1.5 to 2 ½ hours , stirring occasionally and mashing the tomatoes, until the sauce is no longer watery.
4. 4

   Remove and discard the onions.
5. 5

   Using a wooden spoon or potato masher , mash any large chunks of tomatoes and garlic to make a slightly chunky and thick sauce.
6. 6

   Taste and adjust seasoning if necessary. Before serving, stir in the chopped fresh basil .