Thursday, December 6, 2012

Recipe: Quick Tomato Sauce

Adapted from a May 2009 Cook's Illustrated recipe and prepared for dinner on, October 13, 2012


2 tablespoons unsalted butter
1 small onion
¼ teaspoon dried oregano
Table salt
2 garlic cloves
1 28-ounce can high-quality crushed tomatoes
¼ teaspoon sugar
Fresh basil
1 Tablespoon extra virgin olive oil
Freshly ground black pepper


  1. Peel the onion then grate it on the large holes of a box grater to prepare ¼ cup grated onion. 
  2. Peel and mince the garlic or put it through a garlic press.
  3. Coarsely chop enough basil to make 2 tablespoons.
  4. Melt the butter in a medium sauce pan over medium heat.
  5. Add onion, oregano, and ½ teaspoon salt. Cook about 5 minutes, stirring occasionally, until most of the liquid is gone and the onion is golden brown.
  6. Add garlic and cook until fragrant, about 30 seconds.
  7. Add tomatoes and sugar and bring to a simmer over high heat.
  8. Lower heat to medium-low and simmer about 10 minutes until slightly thickened.
  9. Remove from heat and stir in basil and olive oil.

    Oregano, grated onion, and sugar.

    The onions are cooked with oregano in butter, garlic is added, then the tomatoes and sugar. Simmer for 10 minutes then add basil and olive oil.

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