Hamdi Saidani This easy and delicious Julia Child Tomato Sauce recipe is a simple, hearty meal that’s perfect for any occasion. Made with fresh tomatoes, butter, and olive oil, it’s a creamy, flavorful base for pasta, pizza, or as a dipping sauce. Plus, you can easily adjust it with common ingredients you have on hand!
Ingredients Needed
- 4 pounds (about 1.8 kg) 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
How To Make Tomato Sauce
- Prepare Fresh Tomatoes (if using): Bring a large pot of water to a rolling boil. Fill a large bowl halfway with ice and cold water. Cut a ¼-inch deep X on one end of each tomato. Place the tomatoes in the boiling water for 1 to 2 minutes, until the skin wrinkles and splits. Be careful not to overcook. Using a slotted spoon, transfer the tomatoes to the ice-cold water bath for a few minutes to cool. Peel the skin off and cut the tomatoes into ½-inch chunks, discarding the cores. Transfer the chopped tomatoes and their juices to a Dutch oven or saucepan.
- Cook the Sauce: Add butter, olive oil, onions, garlic, salt, and sugar to the tomatoes. Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 1½ to 2½ hours, stirring occasionally and mashing the tomatoes to thicken the sauce. Remove and discard the onions. Mash any remaining chunks with a wooden spoon or potato masher.
- Finish the Sauce: Taste the sauce and adjust the seasoning if necessary. Stir in the chopped fresh basil just before serving.
Recipe Tips
- Use ripe, fresh tomatoes for the best flavor: If you’re using fresh tomatoes, make sure they are fully ripe. This will give your sauce a richer, more vibrant taste.
- Don’t skip simmering the sauce: Let the sauce simmer for 1½ to 2½ hours. This will help thicken the sauce and deepen the flavors. Be patient for the best result.
- Adjust seasoning at the end: After the sauce has thickened, taste it and adjust the seasoning. A little extra salt or sugar can balance the flavors perfectly.
- Mash the tomatoes to your liking: For a chunky sauce, mash lightly with a wooden spoon. If you prefer a smoother sauce, mash more thoroughly or use an immersion blender.
- Add fresh basil last: Stir in the chopped fresh basil just before serving to preserve its bright flavor and color.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover tomato sauce in an airtight container in the fridge. It will stay fresh for up to 4 to 5 days.
- Freeze: Transfer leftover tomato sauce to a freezer-safe container. Freeze for up to 3 months. To thaw, place the container in the fridge overnight and reheat when ready to use.
- Reheating: Reheat leftover tomato sauce on low for 5 minutes in a saucepan, stirring, or microwave in 30-second bursts, stirring between each.
Nutrition Fact
Serving Size: 1 cup (244 grams)
- Calories: Approximately 144
- Total Fat: 4 g
- Saturated Fat: 1 g
- Sodium: 690 mg
- Potassium: 1 mg
- Total Carbohydrate: 15.7 g
- Dietary Fiber: 7.2 g
- Sugars: 6.7 g
- Protein: 5.1 g
More Julia Child Recipe:
- Julia Child Bearnaise Sauce
- Julia Child Bruschetta Recipe
- Julia Child Beef Meat Stew
- Julia Child Meatloaf Recipe
- Julia Child Eggplant Pizza
Julia Child Tomato Sauce
Description
This easy and delicious Julia Child Tomato Sauce recipe is a simple, hearty meal that’s perfect for any occasion. Made with fresh tomatoes, butter, and olive oil, it’s a creamy, flavorful base for pasta, pizza, or as a dipping sauce. Plus, you can easily adjust it with common ingredients you have on hand!
Ingredients
Instructions
- Prepare Fresh Tomatoes (if using): Bring a large pot of water to a rolling boil. Fill a large bowl halfway with ice and cold water. Cut a ¼-inch deep X on one end of each tomato. Place the tomatoes in the boiling water for 1 to 2 minutes, until the skin wrinkles and splits. Be careful not to overcook. Using a slotted spoon, transfer the tomatoes to the ice-cold water bath for a few minutes to cool. Peel the skin off and cut the tomatoes into ½-inch chunks, discarding the cores. Transfer the chopped tomatoes and their juices to a Dutch oven or saucepan.
- Cook the Sauce: Add butter, olive oil, onions, garlic, salt, and sugar to the tomatoes. Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 1½ to 2½ hours, stirring occasionally and mashing the tomatoes to thicken the sauce. Remove and discard the onions. Mash any remaining chunks with a wooden spoon or potato masher.
- Finish the Sauce: Taste the sauce and adjust the seasoning if necessary. Stir in the chopped fresh basil just before serving.
Notes
- Use ripe, fresh tomatoes for the best flavor: If you’re using fresh tomatoes, make sure they are fully ripe. This will give your sauce a richer, more vibrant taste.
- Don’t skip simmering the sauce: Let the sauce simmer for 1½ to 2½ hours. This will help thicken the sauce and deepen the flavors. Be patient for the best result.
- Adjust seasoning at the end: After the sauce has thickened, taste it and adjust the seasoning. A little extra salt or sugar can balance the flavors perfectly.
- Mash the tomatoes to your liking: For a chunky sauce, mash lightly with a wooden spoon. If you prefer a smoother sauce, mash more thoroughly or use an immersion blender.
- Add fresh basil last: Stir in the chopped fresh basil just before serving to preserve its bright flavor and color.
Julia Child Tomato Sauce
