Homemade Tomato Sauce
 Adapted from Marcella Hazan Based on Marcella Hazan’s famous recipe, this simple and rich homemade tomato sauce is a summer essential. Ingredients 4 pounds plum tomatoes (or two 28-ounce cans whole peeled plum tomatoes) 6 tablespoons unsalted butter 4 tablespoons olive oil 2 medium yellow onions, peeled and cut in half 4 cloves garlic, peeled and smashed 1¼ teaspoons salt 1 teaspoon sugar 2 tablespoons chopped fresh basil 4 pounds plum tomatoes (or two 28-ounce cans whole peeled plum tomatoes) 6 tablespoons unsalted butter 4 tablespoons olive oil 2 medium yellow onions, peeled and cut in half 4 cloves garlic, peeled and smashed 1¼ teaspoons salt 1 teaspoon sugar 2 tablespoons chopped fresh basil Instructions If using fresh tomatoes: Bring a large pot of water to a rolling boil. Fill a large bowl halfway-full with ice cubes and cold water. Using a sharp knife, cut a ¼-inch deep X on one end of each tomato. Place the scored tomatoes into the boiling water and cook until you see the skin starting to wrinkle and split, 1 to 2 minutes (be careful not to cook too long, or the tomatoes will become soft and difficult to handle). Using a slotted spoon, lift the tomatoes out of the pot and plunge them into the ice-cold water bath. Let sit for a few minutes to cool, then transfer the tomatoes to a cutting board and, using your hands, peel off their skins. Cut the tomatoes into ½-inch chunks (discard the cores at this point) and transfer them, along with all of their juices, into a Dutch oven or saucepan. To the chopped tomatoes, add the butter, olive oil, onions, garlic, salt, and sugar. Bring to a gentle boil, then reduce the heat to low and simmer, uncovered, for 1½ to 2½ hours, stirring occasionally and mashing the tomatoes, until the sauce is no longer watery. Remove and discard the onions. Using a wooden spoon or potato masher, mash any large chunks of tomatoes and garlic to make a slightly chunky and thick sauce. Taste and adjust seasoning if necessary. Before serving, stir in the basil. Make-Ahead Instructions: The sauce can be refrigerated for up to 4 days or frozen in an airtight container for up to 3 months. If using fresh tomatoes: Bring a large pot of water to a rolling boil. Fill a large bowl halfway-full with ice cubes and cold water. Using a sharp knife, cut a ¼-inch deep X on one end of each tomato. Place the scored tomatoes into the boiling water and cook until you see the skin starting to wrinkle and split, 1 to 2 minutes (be careful not to cook too long, or the tomatoes will become soft and difficult to handle). Using a slotted spoon, lift the tomatoes out of the pot and plunge them into the ice-cold water bath. Let sit for a few minutes to cool, then transfer the tomatoes to a cutting board and, using your hands, peel off their skins. Cut the tomatoes into ½-inch chunks (discard the cores at this point) and transfer them, along with all of their juices, into a Dutch oven or saucepan. To the chopped tomatoes, add the butter, olive oil, onions, garlic, salt, and sugar. Bring to a gentle boil, then reduce the heat to low and simmer, uncovered, for 1½ to 2½ hours, stirring occasionally and mashing the tomatoes, until the sauce is no longer watery. Remove and discard the onions. Using a wooden spoon or potato masher, mash any large chunks of tomatoes and garlic to make a slightly chunky and thick sauce. Taste and adjust seasoning if necessary. Before serving, stir in the basil. Make-Ahead Instructions: The sauce can be refrigerated for up to 4 days or frozen in an airtight container for up to 3 months. Nutrition Information Powered by Serving size: 1/2 cup Calories: 256 Fat: 21 g Saturated fat: 9 g Carbohydrates: 17 g Sugar: 10 g Fiber: 4 g Protein: 3 g Sodium: 503 mg Cholesterol: 31 mg Serving size: 1/2 cup Calories: 256 Fat: 21 g Saturated fat: 9 g Carbohydrates: 17 g Sugar: 10 g Fiber: 4 g Protein: 3 g Sodium: 503 mg Cholesterol: 31 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.