Fresh Tomato Sauce
Why This Recipe Works
To make a balanced, fresh-tasting sauce with enough body to cling to pasta, we used the entire tomato (minus the core) to take advantage of the sweet, savory, and aromatic flavors that each part of the fruit contributes. Straining out the seeds and pureeing the tomatoes ensured a smooth consistency. We reserved a portion of the deeply savory, bright-tasting tomato jelly to add back to the sauce after reducing it to reintroduce fresh tomato flavor. We finished our sauce with olive oil and plenty of fresh basil. Keeping the aromatics to a minimum—we sautéed a small bit of garlic, pepper flakes, and dried oregano before simmering the sauce—ensured that tomato flavor remained the focus.