Martha Stewart All-Purpose Tomato Sauce

Martha Stewart all-purpose tomato sauce turns puréed canned tomatoes, sweet onion and plenty of garlic into a silky, slightly spicy red sauce in 50 minutes. Save this simple homemade tomato sauce for summer pasta nights, Sunday dinner or meal prep, because it freezes so well.

Cook the onion until it turns soft and golden in places before the garlic goes in, because that slow start builds the sweetness the whole sauce rests on. Rush it and the sauce tastes flat and sharp, no matter how long it simmers.

Martha stirs a nub of butter into the pot off the heat, which smooths out the acidity of the canned tomatoes and gives the sauce a velvety finish. Puréeing the whole peeled tomatoes first also means you get an even, uniform sauce without any extra blending later.

Martha Stewart All-Purpose Tomato Sauce

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Course: Side DishCuisine: American, ItalianDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

70

kcal

Puréed tomatoes simmer down with golden onion, garlic and a pinch of chile heat until slightly thickened. A little butter at the end makes it smooth and glossy enough to spoon over almost anything.

Ingredients

• 2 tablespoons extra-virgin olive oil
  

• 1 cup minced sweet onion, such as Vidalia
  

• Kosher salt
  

• 1 tablespoon minced garlic (from 2 to 3 cloves)
  

• 1/4 teaspoon red pepper flakes
  

• 2 cans (each 28 ounces) whole peeled tomatoes in juice, puréed
  

• 2 tablespoons unsalted butter
  

Directions

• Soften the onion: Heat 2 tablespoons olive oil in a pot over medium-high heat until it shimmers, then add 1 cup minced sweet onion and 1 tablespoon salt. Cook, stirring now and then, for 8 to 10 minutes until soft and golden in places, and lower the heat to medium if it browns too fast.
• Add the aromatics: Stir in 1 tablespoon minced garlic and 1/4 teaspoon red pepper flakes. Cook for about 30 seconds, just until the pot smells fragrant.
• Simmer the tomatoes: Pour in the 2 cans of puréed whole peeled tomatoes and bring everything to a boil. Then reduce the heat to medium-low and simmer, stirring occasionally, for 20 to 25 minutes until the sauce thickens slightly and reduces to 6 cups.
• Finish with butter: Take the pot off the heat and stir in 2 tablespoons unsalted butter until it melts and the sauce looks uniform in color. Use it right away, or let it cool to room temperature before storing.
• Store the sauce: Cool the sauce completely, then refrigerate it in an airtight container for up to 5 days. For longer storage, freeze it for up to 3 months.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Braun MultiQuick 7 immersion blender, OXO silicone spatula set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh tomatoes instead of canned?

You can, but canned whole peeled tomatoes give a more reliable flavor, especially outside peak summer. If you go fresh, use ripe plum tomatoes, peel them and expect a longer simmer to cook off the extra water.

How long does homemade tomato sauce keep?

In an airtight container, this sauce keeps in the fridge for up to 5 days. Frozen, it holds for up to 3 months, so I like to freeze it in 2-cup portions.

Can I make this sauce ahead of time?

Yes, it reheats well and the flavor settles in after a day in the fridge. Let it cool to room temperature before you chill it, then warm it gently in a saucepan with a splash of water if it has thickened.

How do I purée the tomatoes without a blender?

An immersion blender works right in the can or a large bowl, and a food mill gives a slightly rustic texture. You can also crush the whole tomatoes by hand and mash them with a potato masher.

What is the most common mistake with a simple tomato sauce?

Skipping the slow onion cook is the big one, because the sweetness has to come from the onion and not from sugar. Salting the onion early helps it soften and brown evenly without scorching.