Prep 3 mins
Cook 7 mins
Fresh tasting pasta sauce using canned crushed tomatoes as described on America's Test Kitchens. Use either Muir Glenn or Tuttoroso crushed tomatoes because they use a lower processing temperature in the canning process and therefore are fresher tasting than other brands. Recipe Notes: According to the chefs, grating the onions instead of chopping allows them to carmelize more quickly. The butter is used because saturated fats helps the onions stay sweet. Olive oil contains unsaturated fats that react with an enzyme in the onion that can result in a bitter taste. Using crushed tomatoes is preferable to other forms. The chefs apparently expended a great deal of effort in developing this simple recipe so it is suggested that it be followed closely in order to acheive a fresh tasting sauce from canned tomatoes.
- 1⁄4 cup onion, grated
- 2 tablespoons butter
- 1⁄4 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 2 garlic cloves, crushed
- 1 (28 ounce) can crushed tomatoes
- 1⁄4 teaspoon sugar
- 1 tablespoon olive oil
- 2 tablespoons fresh basil, chopped
- Melt butter in saucepan over medium heat. Add 1/4 cup grated onion. Saute 2 minutes. Add oregano and 1/2 tsp salt. Cook with stirring 3 minutes until onions begin to brown. Add crushed garlic. Cook 30 seconds. Add crushed tomatoes and sugar. Turn heat to high and cook with stirring until simmering. Turn heat to medium low. Simmer 10 minutes. Remove from heat. Stir in olive oil and basil. Season with salt and pepper to taste. Serve over pasta.
This is definitely a good recipe. Very easy too.
Try adding a splash of Burgundy wine after adding the tomatoes or white wine just before you add the tomatoes!
I make this every time I make something that calls for tomato sauce and it is phenomenal. Just tart enough, just salty and flavorful enough. Amazing!
Great, simple, EASY sauce. I've been looking for a good simple, quick sauce for what feels like years and this is it! America's Test Kitchen never disappoints.