Sunday, April 12, 2009

Tomato Sauce, Quicker

This is a new variation of my home made fresh tomato sauce. It doesn't make as many dirty dishes and is a wee bit faster. The recipe is from ATK. It makes a cup of sauce, enough for one pound of pasta.


2tablespoons unsalted butter
1/4cup grated onion
1/4teaspoon dried oregano
2medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
1can (28 ounces) crushed tomatoes, Tuttorosso or Muir Glen
1/4teaspoon sugar
1/4teaspoon red pepper flakes
1tablespoons extra-virgin olive oil
2 tablespoons fresh basil leaves, coarsely chopped
table salt and ground black pepper to taste


  1. Melt the butter in a large heavy-bottomed saucepan over medium-high heat.
  2. Add the graded onion, oregano, 1/2 teaspoon salt, and red pepper flakes; cook, stirring occasionally, until the liquid has evaporated and the onion is golden brown, about 5 minutes.
  3. Add garlic and cook until fragrant, about 30 seconds.
  4. Stir in the tomatoes and sugar.
  5. Increase heat to high and bring the sauce to a simmer, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and reduced, about 10 minutes.
  6. Off heat stir in basil and olive oil; season to taste with salt and fresh ground black pepper.

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