Prep 10 mins
Cook 1 hr
Great for a meaty, rich dish or just for a change of pace over your other sauce. Very simple to make and impresses easily. Inspired by a dish at Panzano's in Denver from their menu in the Winter of 06/07.
- 1 (28 ounce) can whole tomatoes
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, sliced
- 1 small onion, chopped
- 2 teaspoons dried basil
- 1⁄4 teaspoon ground cinnamon
- 1 cup beef stock
- 1 teaspoon salt
- In a medium sized saucepan heat olive oil over medium heat.
- Add onion, garlic, basil, salt, pepper, and cinnamon.
- Cook mixture until onion and garlic are translucent, 5-7 minutes, stirring occasionally. Reduce heat if onions and/or garlic start to brown.
- Empty the tomatoes (including juice) into a separate bowl. Using your hands, squeeze and crush each tomato.
- Add the tomatoes and juice to the onion and garlic mixture.
- Add the cup of beef stock.
- Over medium heat, continue cooking uncovered until sauce reduces by 1/3 (30-45 minutes), stirring occasionally to make sure sauce doesn't burn.
- Use the sauce in a meaty lasagna or sub it for any other sauce in any other recipe for a change.
This didn't really suit my tastes. I made a double batch and used it in a baked tortellini recipe. The cinnamon flavor was to strong and even after the sauce reduced it never really thickened any. Thanks for giving me something new to try though.