Tomato Sauce

Preparation info

  • Makes about

    3

    quarts
    • Difficulty

      Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

Ingredients

  • 5 pounds canned Italian plum tomatoes
  • 2 cups very rich canned tomato puree
  • 6 tablespoons unsalted butter, cut into thin slivers
  • Salt and freshly ground pepper to taste

    Method

    Process the plum tomatoes with their juices in a food processor until finely chopped (not pureed but not too chunky); transfer to a large heavy saucepan. Stir in the tomato puree and place the slivers of butter on top. Heat over low heat, stirring often, until the butter has melted and the sauce is slightly thickened. Season with a little salt and pepper. This sauce can be stored in the refrigerator up to 1 week or frozen.