To accompany our homemade pasta this weekend, we tried out a new recipe from Cook’s Illustrated (May & June, 2009 issue). According to Keith Dresser, who wrote the article and did the recipe testing, high quality canned tomatoes are the key to this recipe. I used Muir Glen’s Fire Roasted tomatoes in ours, and like the result. It certainly is EASY.
Quick Tomato Sauce, modified from Cook’s Illustrated, May & June, 2009
- medium saucepan
- can opener
- grater with large holes
- cutting board
- chef’s knife or paring knife
- spoon for stirring
- measuring spoons & cups
- garlic press
- 2 Tbs. unsalted butter
- 1 medium onion
- 1/4 tsp. dried oregano
- table salt
- 2 medium garlic cloves
- 1 (28 oz.) can crushed tomatoes
- 1/4 tsp. sugar
- 2 Tbs. coarsely chopped fresh basil leaves
- 1 Tbs. extra virgin olive oil
- ground black pepper
- Peel, then grate the onion on a large-holed box grater until you have 1/4 cup.
- Peel and mince or press the garlic.
- Chop the basil and set aside.
- Heat butter in saucepan over medium heat until the butter melts. Add the onion, oregano, and 1/2 tsp. salt. Cook, stirring occasionally, until the liquid has evaporated and the onion is golden brown, about 5 minutes.
- Add garlic and cook until fragrant, about half a minute. Stir in the tomatoes and sugar, increase the heat to high, and bring to a simmer.
- Lower heat to medium-lo and simmer until thickened slightly, about 10 minutes.
- Off heat, stir in basil and olive oil. Taste, and season with salt and pepper. Serve.
According to Cook’s, this is enough sauce for 1 pound of pasta. We found it enough for two pounds of pasta, since we don’t like ours too saucy.
I’m sure we’ll be doing this one again. I bet we could whip it up while the pasta dough is resting.