Basic Tomato Sauce Recipe
In terms of flavor, I do not add garlic or go crazy with herbs and spices; it's a light and delicate sauce. I do, however, add butter. My inspiration comes from chef Marcella Hazan. Butter mellows out the natural acidity of the tomatoes making the sauce silky and rich. In my opinion, it's the best thing that's ever happened to homemade tomato sauce. Try it!
In a large, 12-inch (30 cm) skillet, gently melt the butter over low heat. Add the onions and cook until soft, about 3 minutes.
Add the tomatoes to the pan. If using fresh basil leaves, throw them in, too. Bring the sauce to a rolling boil and reduce the heat. Simmer (uncovered) for about 20 minutes, breaking up the tomatoes with a wooden spoon.
Taste the sauce, and season with salt. Add the sugar to balance any tart, acidic flavors. Quick Tip: The tomato sauce we had growing up was on the sweeter side (in a good way), so I'm a 1 1/2 teaspoons (6 grams) kind of gal.
At this point, your tomato sauce is ready. For a smoother texture, puree the sauce with a hand blender directly in the pan.
When the sauce has cooled down completely, transfer to airtight containers or zip-top bags and label accordingly. Refrigerate 4 to 5 days, or freeze up to 3 months.
From The Clever Cookbook (Page Street), by Emilie Raffa.