Yield: 1 Quart
Ingredients:
- 4 lbs. plum tomatoes
- 6 tbsp. butter
- 4 tbsp. olive oil
- 2 medium yellow onions, peeled and cut in half
- 4 cloves garlic, peeled and smashed
- 1¼ tsp. salt
- 1 tbsp. sugar
- 2 tsp. italian seasoning
- 2 tbsp. chopped fresh basil
Directions:
- 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 ¼-in deep X on one end of each tomato.
- Place the scored tomatoes into the boiling water and cook until the skin starts to wrinkle and split, 1 to 2 minutes.
- 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, and then transfer the tomatoes to a cutting board and, using your hands, peel off their skins.
- Cut the tomatoes into ½-in chunks (discard the cores at this point) and transfer them, along with all of their juices, into a Dutch oven or saucepan.
- To the chopped tomatoes, add the butter, olive oil, onions, garlic, salt, italian seasoning and sugar. Bring to a gentle boil, and then reduce the heat to low and simmer, uncovered, for 1½ to 2½ hours, stirring occasionally and mashing the tomatoes, until the sauce is no longer watery. Remove and discard the onions.
- Using a wooden spoon or potato masher, mash any large chunks of tomatoes and garlic to make a slightly chunky and thick sauce. Taste and adjust seasoning if necessary.
- Before serving, stir in th
- e basil.
