Tomato Sauce

Based on a recipe from Lydie Marshall's cookbook, Slow-Cooked Comfort. In her intro to the recipe she says, "For most of the year I make a chunky tomato sauce for stews and casseroles with canned tomatoes, with excellent results. In September when the Roma (plum) tomatoes are in season, I make batches and freeze them in 1-pint plastic bags." Prep and cooking times reflect choosing the fresh tomatoes option, which take longer than canned tomatoes.

• Ready In: 1 hr 15 mins
• Yields: 2 cups

Ingredients

• 2  tablespoons olive oil
• 1 (28 ounce) can Italian plum tomatoes, peeled and chopped or 1 1⁄2 lbs  small fresh plum tomatoes, about 12
• 1  teaspoon sugar
• 1  teaspoon salt
• 1  pinch crushed red pepper flakes
• 1  teaspoon dried oregano

Directions

1. For sauce made with canned tomatoes:
2. In a heavy-bottomed pan, heat the oil and add canned chopped tomatoes with their juices.
3. Stir in the sugar, salt, red pepper flakes, and oregano and bring to high simmer.
4. Cover partially and cook over medium heat for about 15-20 minutes; occasionally mash the tomatoes into the cooking juices.
5. For sauce made with fresh tomatoes:
6. Place tomatoes in a large bowl and pour boiling water over them. Allow to stand until skins come off easily, about 10 minutes (plum tomatoes have thick skins).
7. Using same ingredients as above, cook tomatoes, cover the pot tightly and simmer for 45 minutes. Fresh tomatoes take longer to cook than canned ones.
8. Occasionally, remove the lid and allow the condensation to drip back into the sauce.
9. With a wooden spoon, mash the tomatoes.