Tomato and Basil Sauce

Homemade sauce keeps 3–5 days refrigerated in an airtight container. Freezes well in ice cube trays or containers. Jarred, unopened sauce lasts many months; follow package instructions. Once opened, jarred sauce keeps about 1 week in the fridge.

Add fresh basil at the end of cooking to preserve its bright flavor—heat breaks it down.

Use San Marzano or Roma tomatoes for homemade sauce; they have fewer seeds and less water.

A pinch of sugar balances acidity if your tomatoes are very tart.

Pass the sauce through a food mill or sieve for a smooth consistency, or leave it chunky for a rustic texture.

Overcooking basil, which turns it dark and bitter instead of fresh and fragrant.

Using dried basil from the start; fresh basil has a different flavor profile and works best added near the end.

Skipping salt and seasoning—taste as you go.

Leaving the sauce too watery; simmer uncovered to reduce and concentrate flavors.