The simplicity of this pasta sauce emphasises the flavour of fresh tomatoes, which are simmered for 1 hour in this easy recipe.
For a less chunky sauce, cool slightly and process in blender to desired consistency.
So simple and basic that I have this recipe memorized. Best with home grown tomatoes! I use about 12. To peel tomatoes, be sure to view the allrecipes video "How to Peel, Seed, and Dice Tomatoes". VARIATIONS: for a smoother/thicker sauce add half-stick butter. for a different flavor add 1/4 cup red cooking wine and/or meat. for a more Italian aroma add 1 tbsp fresh oregano. for more "kick" add 1 tbsp of red pepper flakes. - 30 Oct 2016 (Review from Allrecipes US | Canada)
08.20.16 ~ A nice sauce to have on hand. I bought a bushel of tomatoes, and used part of them to make this sauce. I tripled the recipe so I would have extra to freeze. At the end of the simmer time, I used my immersion blender and chopped everything a little finer, and simmered for one more hour. The results were a nice thicker sauce that worked great on spaghetti and as a pizza sauce. I froze three quart bags to have this winter. - 09 Oct 2016 (Review from Allrecipes US | Canada)
Except for adding some red wine to the sauce, I followed the recipe exactly. The sauce itself was fantastic, and I'll use this sauce anytime I need a fresh tomato sauce. In this case, though, once I added some meat to the sauce (for lasagna), quite frankly it went really bland. It didn't stand up to the meat at all. So I don't think this is an ideal sauce for meatballs, etc., but just over a bed of pasta, it was amazing. - 28 Aug 2016 (Review from Allrecipes US | Canada)