Why this recipe works: In a perfect world, garden-ripe tomatoes make the best quick tomato sauce. But that isn’t a realistic option for most of the year. We wanted to create a complex, brightly flavored sauce with the next best alternative—canned tomatoes—that tasted of full, fruity tomatoes, in the time it took to boil pasta.
Choosing the right can of tomatoes was a critical first step. Crushed tomatoes were the best choice because they would save us the step of pureeing. We also shredded a small amount of onion on a box grater before sautéing; the shredded pieces cooked faster and became sweeter more quickly. We sautéed the onion in butter, which caramelizes when heated, and added garlic, sugar, and the crushed tomatoes, then simmered the sauce briefly. To make up for the lost fragrance of fresh tomatoes, we added chopped fresh basil and extra-virgin olive oil. Swirled in just before serving, these ingredients infused the sauce with fresh herbal flavor and a hit of richness.
Makes 3 cups, enough for 1 pound of pasta
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
· 2 tablespoons unsalted butter
· 1/4 cup grated onion , from 1 medium onion (see note)
· 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 (see note)
· 1/4 teaspoon sugar
· 2 tablespoons coarsely chopped fresh basil leaves
· 1 tablespoon extra virgin olive oil
· Ground black pepper
Instructions
· 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.
NOTES:
1) We used Ralph's house brand tomatoes and American Beauty fettucine noodles (spinach and the regular). And we left adding the olive oil at the end to each person's taste (we both tried it and it was also very good). Frank topped his serving with some freshly graded Parmesan Reggiano.
2) Finally, we bought a bagguette as well as making some garlic bread.
3) This recipe is a keeper.
4) The video: http://www.americastestkitchen.com/recipes/detail.php?docid=19355
