I have to admit: I have an entire shelf in my pantry devoted to my favorite jarred tomato sauce. I'm usually in a hurry when I make pasta for dinner -- and who has time to simmer a homemade sauce on the stove for over an hour?! But when tomatoes are in season, and I've got a little extra time, I love to make tomato sauce from scratch. It's so delicious and always makes me question how I can ever eat that run-of-the-mill jarred stuff! My recipe is based on one of the most popular Internet recipes, cookbook author Marcella Hazan's Tomato Butter Sauce. Over the years I've tweaked it a bit to make it my own, adding a little olive oil, garlic, sugar and basil. The recipe calls for fresh tomatoes, which need to be peeled, but you can use canned if you don't want to bother. This is such a mellow and rich sauce; it doesn't even need Parmesan cheese. |
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