How To Make Fresh Tomato Sauce

This Italian staple uses flavorful plum tomatoes, which are easy to find year round. We tossed the sauce with spaghetti but you can easily substitute with your favorite noodle. Finish the dish with a little Parmigiano-Reggiano for an easy crowd pleaser.

Big-flavored tomatoes translate to a robust and rich sauce. We like the plum variety because they taste great year round. During tomato season you can easily substitute other varieties -- just be sure they’re ripe. See tomatoes 101.

To get started, bring a pot of water to a boil in preparation for step 3 (blanching). While you’re waiting for the water to boil, cut a 1-inch X in the bottom of the tomatoes. This will make their skins easier to remove.

After boiling tomatoes for 30 seconds to one minute, quickly remove each with a slotted spoon. Plunge tomatoes in a bowl of ice water for one minute to stop the cooking process.

Remove the tomatoes from the water, and peel back the flaps from the X; the skin will be easy to remove. You can also use this method for peeling stone fruits like peaches and plums.

Finely chop the tomatoes reserving all the juices.

Heat extra-virgin olive oil in a large skillet over medium heat. Add garlic, and cook just until it begins to brown lightly, taking care not to burn it.

Add the tomatoes and reserved juices, and cook until almost all the liquid evaporates. Finish cooking the pasta with the sauce in a skillet large enough to combine the two and allow for tossing. Add enough of the pasta cooking water to the sauce to give the dish a creamy texture and marry the sauce to the pasta.

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