“This is a great recipe if you find yourself with excess roma tomatoes. What I like about this recipe is that this is no need to peel or deseed the tomatoes. Just chop everything up, throw it in the pot and cook it down. See the ‘Italian Tomato Sauce‘ recipe from which this was adapted for further variations you can make with this base recipe.” – April Ferre
Roma Tomato Sauce
Ingredients
- 2 1/2 to 3 Pounds Roma Tomatoes Diced
- 1 Large Sweet Onion Diced
- 4 Cloves Garlic Minced
- 1/4 Cup Butter Cubed
- 1/4 Cup Olive Oil
- 1 Teaspoon Salt Or to Taste
- 1 Teaspoon Sugar
- 1 Tablespoon Chopped Fresh Basil Or to Taste
Instructions
- In a large Dutch oven, combine tomatoes, onion, garlic, butter, olive oil, salt and pepper.
- Bring to a boil over medium high heat and then reduce heat and simmer for 1 hour, stirring occasionally.
- Use a stick blender to blend sauce to an even consistency. Continue to simmer for approximately 30 minutes more or until desired consistency is reached.
- Remove from heat and stir in basil. Taste and adjust seasonings as needed.
- Makes approximately 3 cups.
2025 Adapted Recipe – April Ferre – Adapted from Marcella Hazan and Once Upon a Chef