Fresh Tomato Sauce

In the peak of summer, when markets and gardens are bursting with vibrant plum tomatoes, this fresh tomato sauce becomes a celebration of simple, wholesome ingredients. With a foundation of aromatic garlic and sweet yellow onion sautéed in extra-virgin olive oil, the sauce is elevated by the subtle heat of crushed red pepper flakes. Adding fresh basil and parsley at the end brings a fragrant, herbaceous note that perfectly balances the rich, deep flavors of the tomatoes.
Once it reaches a simmer, turn down the heat to medium-low and add the chopped tomatoes. Cover the pot and cook until the tomatoes begin to break down, about 15 minutes, stirring occasionally.
Turn off the heat and stir in the basil and parsley. Let cool for about 5 minutes. Then, purée until smooth with an immersion blender. If you don’t have an immersion blender, you can work in batches to purée the sauce in an upright blender or food mill.
Serve right away or store in an airtight container in the fridge for up to 3 days or in the freezer for up to 6 months.