Ingredients
- 4 pounds fresh ripe tomatoes (or about 2½ cans of 28 oz peeled tomatoes)
- Kosher salt, to taste
- 1 large yellow or sweet onion, peeled and halved
- 1 stick (8 tablespoons) unsalted butter
Instructions
- Peel and roughly chop the tomatoes. To peel easily, score the skins, blanch in boiling water for 30 seconds, then transfer to an ice bath and remove skins.
- In a large pot or Dutch oven, combine chopped tomatoes, halved onion, butter, and salt.
- Bring to a boil over medium-high heat, then reduce to a simmer.
- Simmer uncovered for 45 minutes, stirring occasionally and breaking down tomatoes with a spoon.
- Taste and adjust salt as needed. Remove onion before serving.
Notes
- Swap butter with olive oil for a dairy-free version.
- Add garlic, basil, or oregano during simmering for extra flavor.
- Blend after cooking for a smoother sauce.
- Simmer longer (up to 2 hours) for a deeper, richer sauce.
- Purée the onion into the sauce for added texture and sweetness.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Sauce
- Method: Simmering
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 7g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
