NYT Cooking: This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothous
Freshly made tomato sauce — it will keep in the refrigerator for up to five days, or can be frozen — simmers on a stovetop. Tomatoes are now at their ripest and reddest, so go ahead and make a batch of quick, fresh sauce.
Looking for an easy homemade tomato sauce recipe? Or want to make easy fresh tomato pasta sauce from scratch? Here's my version of Alton Brown's tomato sauce recipe. Double the recipe and freeze half and you'll have spaghetti sauce in the freezer ready to