One of my favorite cooking things to do is make a big batch of something I can then freeze individually to throw into recipes whenever I feel like it. Broths, sauces, you name it, I probably have it in my freezer. I find tomato sauce to be a great freezer staple and is something you can have simmering away on the stove while you do other stuff around the house. The real key to a great tomato sauce, according to this Irish gal, is using a mix of canned San Marzano tomatoes and fresh tomatoes.
Fresh Tomato Sauce
3 cans San Marzano whole peeled tomatoes (my grocery store has them in the Italian foods aisle)
4 small tomatoes, cubed
1/2 a medium white onion, cubed
3 cloves of garlic, smashed
2 tablespoons olive oil
2 tablespoons butter
Handful of fresh basil leaves
Salt and pepper
Crushed red pepper flakes (optional)
Heat a large pot or dutch oven over medium high heat. Add olive oil and butter to pot (also throw the red pepper flakes in at this point if you are using them). Once the butter has melted into the olive oil, add the onion and garlic to the pot and cook till the onions are translucent, about 5-6 minutes. Open the cans of San Marzano tomatoes while the onions and garlic are going, do not drain them! Once the onions and garlic are ready, dump the cans of tomatoes into the pot, add salt and pepper. Cover and let simmer for 15 minutes. Add the fresh tomatoes into the pot, taste and add more salt and pepper if necessary. Cover again and let simmer for 3-4 hours.
After letting the tomatoes simmer for hours, throw in the fresh basil, and more salt and pepper if necessary.
Stir the basil into the sauce then blend it all together. I use an immersion hand blender but you could use a blender or food processor as well. I blend till I have a fairly smooth sauce but if you like a chunkier sauce then go for it.
Serve over pasta, freeze, do whatever! Enjoy!