Quick Tomato Sauce
by America's Test Kitchen
2 tablespoons unsalted butter
1/4 cup grated onion , from 1 medium onion (use large holes on a box grater)
1/4 teaspoon dried oregano
2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1 (28-ounce) can crushed tomatoes (ATK says to use Tuttorosso or Muir Glen brands. Fry's had Hunts so that's what I used.)
1/4 teaspoon sugar
2 tablespoons coarsely chopped fresh basil leaves
1 tablespoon extra virgin olive oil
ground black pepper
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. Makes 3 cups (enough for 1 pound of pasta).
For printable recipe click here.