Quick Tomato Sauce

Home made pasta with quick tomato sauce and Parmigiano-Reggiano

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

Equipment:

• medium saucepan
• can opener
• grater with large holes
• cutting board
• chef’s knife or paring knife
• spoon for stirring
• measuring spoons & cups
• garlic press

Ingredients:

• 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

Prep:

1. Peel, then grate the onion on a large-holed box grater until you have 1/4 cup.
2. Peel and mince or press the garlic.
3. Chop the basil and set aside.

Cook:

1. 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.
2. 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.
3. Lower heat to medium-lo and simmer until thickened slightly, about 10 minutes.
4. 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.