QUICK TOMATO SAUCE

 

Makes 3 cups, enough for 1 pound of pasta.   Published May 1, 2009.   From Cook's Illustrated.

WHY THIS RECIPE WORKS:

To cook this brightly flavored, complex tomato sauce recipe in the time it takes to boil pasta, we chose minimally processed crushed tomatoes, which have a fresh taste but are already pureed. A few ingredients added essential flavor compounds to our tomato sauce recipe. Minced onion sautéed in butter (rather than olive oil) greatly enhanced the flavor of the tomatoes. Adding sugar, garlic, and oregano to the cooked onions further boosted our sauce’s flavor, as did adding chopped basil and olive oil just before serving.

This full-flavored tomato sauce takes only 15 minutes to prepare. High-quality canned tomatoes will make a big difference in this sauce. Our preferred brands of crushed tomatoes are Tuttorosso and Muir Glen. Grate the onion on the large holes of a box grater.

INGREDIENTS

• 2tablespoons unsalted butter (or olive oil for vegan)
• 1/4cup grated onion , from 1 medium onion (see note)
• 1/4teaspoon dried oregano
• Table salt
• 2medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
• 1(28-ounce) can crushed tomatoes (see note)
• 1/4teaspoon sugar
• 2tablespoons coarsely chopped fresh basil leaves
• 1tablespoon extra virgin olive oil
• Ground black pepper

INSTRUCTIONS

1. Heat butter in medium saucepan over medium heat until melted. Add onion, oregano, and ½ teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Lower heat to medium-low and simmer until thickened slightly, about 10 minutes. Off heat, stir in basil and oil; season with salt and pepper. Serve.