Tuesday, November 2, 2010

Spaghetti Sauce

picture: www.americastestkitchen.com
While I think this sauce took me more than 15 minutes, it wasn't much more. Hailey and Kade asked if we could save some for them to take in their lunches (they've never asked that of my spaghetti before). I think it is a really good basic sauce and since it uses grated onion and crushed tomatoes it isn't chunky (a major plus for my kids). Plus, mine looked exactly like the picture. How often does that happen?!

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  
table salt  
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.

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