(recipe, Rose Levy Beranbaum)
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Introduction
I prefer to leave this sauce chunky, but for a smooth sauce, simply process it for a few seconds in a food processor.
Ingredients
Steps
Note
Culinate editor's note: You can use fresh tomatoes in place of the canned or cooked tomatoes. You'll just need to simmer the sauce a good deal longer (about half an hour), and you may want to pick out the shriveled tomato skins when the sauce is done. Puréeing the sauce a bit with an immersion blender gives the sauce a smoother texture.