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Step 1
1 Cut the fresh tomatoes in half lengthwise
Step 2
2 Place them cut side down in a wide saucepan; cover and cook over medium-low heat for 10 minutes, until slightly softened
Step 3
3 Working in batches as needed, transfer the tomatoes to a hand-cranked food mill set over a mixing bowl
Step 4
4 Puree until the solids are completely broken down, with tomato seeds and skins left in the mill
Step 5
5 Discard the solids; pour the pureed tomatoes and juices back into the saucepan, then add the butter and onion halves, cut sides down
Step 6
6 Cook over medium heat until the butter has melted, then season lightly with salt and add the sugar, if using
Step 7
7 Reduce the heat to medium-low; cook (uncovered) for about 45 minutes, stirring occasionally, to form a smooth, brightly colored sauce that has thickened a bit
Step 8
8 Taste, and season with salt, if desired
Step 9
9 Discard the onion before serving or storing
Step 10
10 NOTE: If you use canned tomatoes, chop, squish or puree them
Step 11
11 Then, add them and their juices to the saucepan and cook as directed with the other ingredients
Step 12
12 If you don't have a food mill and want to use fresh tomatoes, peel and de-seed them first
Step 13
13 Here's how: Slice an X through the base and dunk them in boiling water for 30 seconds to 1 minute, or until they float to the surface
Step 14
14 Lift them out with a slotted spoon and place them in a bowl of ice water
Step 15
15 This will make them easy to peel
Step 16
16 After peeling, slice the tomatoes in half and, using your fingers, scoop out and discard the seeds and gel
Step 17
17 Tear the tomatoes into pieces and run them through a food processor, in batches if necessary, to puree