This buttery tomato sauce, inspired by Marcella Hazan, couldn’t be easier to make, and you most likely have the ingredients in your pantry. You will need a Vitamix or other high-powered blender, so if you don’t already own one, this recipe may be the reason to add one to your cart the next time you’re at Costco.
And, oh my … this is soooooo much better than anything you’d find on the shelf at the market.
Make a batch or two this weekend to stash away in the freezer. You’ll never look at jarred tomato sauce again!
Homemade Tomato Sauce
Author: Lisa Dearen
Prep time:
Cook time:
Total time:
Serves: 2 cups
This buttery tomato sauce freezes well and is amazing over pasta or pizza.
Ingredients
- 1 28-ounce can San Marzano tomatoes
- 1 medium onion, quartered
- 6 tablespoons butter
- ½ teaspoon sea salt, or to taste
Instructions
- Combine the tomatoes and their juices along with the onion and butter in a medium saucepan.
- Bring to a boil over medium-high heat, then reduce to low.
- Cover and simmer for 40-45 minutes, stirring occasionally.
- Once the sauce has thickened, carefully transfer it to a high-powered blender and pulse until smooth.
- Add salt to taste.
- Serve immediately, or freeze.
This is really foolproof and does freeze beautifully. I have served it over braised meat as well as pasta.