Fresh Tomato Sauce

Herbs perfectly balance the rich, deep flavors of the tomatoes. Jennifer McGruther

In the peak of summer, when markets and gardens are bursting with vibrant plum tomatoes, this fresh tomato sauce becomes a celebration of simple, wholesome ingredients. With a foundation of aromatic garlic and sweet yellow onion sautéed in extra-virgin olive oil, the sauce is elevated by the subtle heat of crushed red pepper flakes. Adding fresh basil and parsley at the end brings a fragrant, herbaceous note that perfectly balances the rich, deep flavors of the tomatoes.

Makes about 1 quart

• 3 tablespoons extra-virgin olive oil
• 6 cloves garlic, finely chopped
• 1 medium yellow onion, finely chopped
• 1 teaspoon fine sea salt
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup tomato paste
• 3/4 cup water
• 2 pounds plum tomatoes, diced
• 1/2 cup fresh basil, finely chopped
• 1/4 cup fresh flat-leaf parsley, finely chopped

Warm the olive oil in a Dutch oven over medium heat. Toss in the garlic and onion. Sprinkle with sea salt and crushed red pepper flakes. Sauté for about 5 minutes or until the onion and garlic begin to soften. Stir in the tomato paste and warm water and bring to a simmer.

Once it reaches a simmer, turn down the heat to medium-low and add the chopped tomatoes. Cover the pot and cook until the tomatoes begin to break down, about 15 minutes, stirring occasionally.

Turn off the heat and stir in the basil and parsley. Let cool for about 5 minutes. Then, purée until smooth with an immersion blender. If you don’t have an immersion blender, you can work in batches to purée the sauce in an upright blender or food mill.

Serve right away or store in an airtight container in the fridge for up to 3 days or in the freezer for up to 6 months.