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.
Excellent taste from a really simple recipe! I wasn't sure how the dried oregano would taste (we usually use fresh), but it turned out to be great. I think using butter to brown the onion, and adding the olive oil and basil only at the end makes a surprisingly good difference.
One of the fastest and easiest recipes I've tried. My father had stopped by briefly on his way home from work and had one small bite at my insistence. As a result, he requested to take some back with him!
Good recipe! I made a few changes to give it a little more flavor to my family's liking. Changes made include ... I followed the cooking instructions as given, added a few ingredients along the way. To the dry ingredients, in addition to oregano and salt, I also added 1/4 tsp tarragon, 1/4 tsp crushed red pepper flakes and a pinch of black pepper. I used organic crushed tomatoes w/ basil and instead of sugar I used 1/4 tsp of Sweetleaf (a natural zero calorie, zero carbs, zero glycemic response sweetener from stevia plant). After adding the crushed tomatoes and Sweetleaf to the sauce pan I added 1 TBSP of Marsala cooking wine. Bring to a rolling simmer, add 1/8 tsp baking soda, reduce heat to a very low simmer - cook for 30 min.
Changes: did not have basil, used a generous sprinkle of dried Italian seasoning. Cook onion/garlic until very brown, simmer for at least 30-45 minutes. Follow directions!! This is imperative for the flavored to develop. My husband said, "this is the best sauce I have ever eaten, WAY better than my mom's and I thought hers was the best!"
Very easy, simple and delicious. I made sure to add the salt and pepper to taste.
I first saw this on one of their cooking shows on making Chicken Parm. The sauce is a perfect balance, not too acidic, and SO easy to make! I learned that it really does come down to the canned tomatoes you use. My sauces before were always too watery. The bottled sauce we had been using had 7g of sugar to a 1/2 cup! So worth it to make your own! If you have a chance check out their Chicken Parm recipe - it's the best! (I sub eggplant for chicken.)