Thursday, January 7, 2010
Quick Tomato Sauce
About once a month, I raid my mother's bookshelf filled with just about every food magazine she's ever received. She says she "keeps them just in case she needs to find a recipe". There's 500 magazines on that bookshelf...bad for her if she's in a hurry, good for me to find new recipes! Plus, I read food magazines and cookbooks while I eat dinner. This way instead of eating alone, I get to have dinner every night with people like Emeril Lagasse, Dean & Deluca (my ALL TIME favorite cookbook), and Christopher Kimball from Cooks Illustrated (my favorite magazine), where this recipe came from the June 2009 issue. This sauce has a REALLY FRESH flavor right in the smack dead of winter. In the time it takes to open and heat a jar of spaghetti sauce you can make this in the same amount of time, and it's DEEELICIOUS. I guarantee I ate more of the sauce than the pasta**. Enjoy! 2 tablespoons unsalted butter 1/4 cup grated onion 1/4 teaspoon dried oregano 3 garlic cloves minced 1 (28-ounce) can crushed organic tomatoes 1/2 teaspoon sugar 1 tablespoon dried basil 1 tablespoon olive oil fresh ground black pepper salt Heat butter in medium saucepan over medium heat until melted. Add onion, oregano, and ½ teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 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. **Cooking pasta for one person is difficult. It seems like I always make too much. So here's what I do with leftover cooked pasta: FREEZE IT in a ziploc bag. To "re-cook", throw it in some boiling water for 1-2 minutes. You'll never know the difference!