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:
- 1hr 15mins
- Yields:
- Units:
Nutrition Information
4
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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
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For sauce made with canned tomatoes:
- In a heavy-bottomed pan, heat the oil and add canned chopped tomatoes with their juices.
- Stir in the sugar, salt, red pepper flakes, and oregano and bring to high simmer.
- Cover partially and cook over medium heat for about 15-20 minutes; occasionally mash the tomatoes into the cooking juices.
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For sauce made with fresh tomatoes:
- 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).
- 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.
- Occasionally, remove the lid and allow the condensation to drip back into the sauce.
- With a wooden spoon, mash the tomatoes.
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RECIPE MADE WITH LOVE BY
@mersaydees
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@mersaydees
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"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."
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Yes-sir-wee, this is a wonderful, simple, but complex tasting sauce. I followed this exactly, using fresh tomatoes. I put everything in the crockpot first thing in the morning and presto magic-o I had wonderful sauce coming through the door. I couldn't of opened a jarred sauce as fast as this came together! Perfection! I added Italian Seasoning in place of the dried oregano. Bravo! Very tasty! Made for *Photo Swap* January 2010
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