James Beard's Fresh Tomato Sauce

A bright, versatile fresh tomato sauce equally good on pasta, vegetables, seafood, or chicken.

Ingredients

• 3 pounds ripe tomatoes, cored and chopped (or 2 28-oz cans whole tomatoes)
• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon sugar (if needed)
• 1/4 cup chopped fresh basil
• 2 tablespoons unsalted butter

Directions

1. Heat the olive oil in a wide saucepan over medium heat and cook the onion until softened and translucent, about 8 minutes.
2. Add the garlic and cook 1 minute more until fragrant.
3. Add the tomatoes, salt, and pepper. Bring to a simmer and cook, stirring occasionally, 30 to 35 minutes until thickened.
4. Taste and add the sugar if the tomatoes are tart. For a smoother sauce, pass through a food mill or purée briefly.
5. Off the heat, stir in the basil and butter until the butter melts and the sauce is glossy.

Notes

Adapted from James Beard’s all-purpose fresh tomato sauce, a staple of his American Italian cooking.