Yield: Yields four quarts.
This is the secret tomato sauce we serve with many dishes at Mama Mia Trattoria. It’s bright, naturally slightly sweet, and perfect with a bowlful of pasta or as an ingredient in other dishes. Take the time to sauté the onions and garlic slowly so they get soft and flavorful, but not brown, and use the best tomatoes you can afford. Keep some sauce in the freezer to have on hand for a quick meal in a pinch.
This recipe is excerpted from Mother’s Best.
Add the tomatoes and bring to a boil over high heat, stirring occasionally. Lower the heat to a simmer and cook, uncovered, for 20 minutes. Add the basil and cook for 5 minutes more.
Remove the pan from the heat and season with the salt and pepper. Using an immersion blender, food processor, or regular blender, purée until mostly smooth but still chunky. (If you use a blender or food processor, steam pressure can cause the sauce to spray out of the appliance. So purée the sauce in small batches, crack the lid on blenders to let some steam escape, make sure to cover the lid with a kitchen towel, and hold your hand on it to keep it down.)
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.