Add another ½ tsp. red pepper flakes if you like it fiery; omit them all if you don’t. This sauce pairs perfectly with our mozzarella sticks.
Recipe information
Yield
Makes 3 cups
Ingredients
Preparation
Step 1
Pulse tomatoes in a food processor until a smooth purée forms. Heat oil and butter in a medium saucepan over medium-high. Add onion and cook, stirring, until golden and soft, 5–7 minutes. Add garlic and cook, stirring, until softened but not brown, 1–2 minutes. Add tomato paste, sugar, and red pepper flakes; cook, stirring, until sugar dissolves, about 2 minutes. Add tomato purée and season with salt. Reduce heat and simmer, stirring occasionally, until sauce has thickened, 15–20 minutes.
Step 2
Do Ahead: Sauce can be made 3 days ahead. Store in an airtight container and chill, or freeze up to 2 months.
