The finished product from the post above. It was light and tasted as if we used fresh tomatoes instead of canned. It was quite delish!
“Best Quick Tomato Sauce”
Cooks Illustrated, June 2009
2 tablespoons unsalted butter
1/4 cup grated onion. from one medium onion
1/4 teaspoon dried oregano
2 medium garlic cloves, minced or pressed (about 2 teaspoons)
1 (28 oz) can crushed tomatoes (They recommend Tuttorosso or Muir Glen brands)
1/4 cup sugar
2 tablespoons coarsely chopped fresh basil leaves
1 tablespoon extra-virgin olive oil
ground black pepper
Heat butter in medium saucepan over medium heat until melted. Add onion, oregano, and 1/2 teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about five minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Lower heat to medium-low and simmer until thickened slightly, about 10 minutes. Off heat, stir in basil and oil; season with salt and pepper. Serve.
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