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Prep time
20 minutes
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Cook time
45 minutes
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Serves
6 to 8
Author Notes
Following the recipe, the butter seemed to congeal in the sauce after cooling and the sauce lacked flavor. Here is what I changed: The olive oil replaced the butter. A red onion was used because it tends to be a bit milder and sweeter than white or yellow onions. Garlic was also added Herbs and spice were added for more flavor. Sugar was added to decrease the acidity of the tomatoes. This off roading version tomato sauce is so versatile. It can be used on pizza, in a lasagna, or as an condiment to be spooned over vegetable side dishes, rice, or a fish main course. —Quin Holifield
Ingredients
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2 pounds
vine ripened tomatoes
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2 tablespoons
extra virgin olive oil
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1
medium red onion, chopped
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2
garlic cloves, crushed
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1
bay leaf
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1/2 teaspoon
fresh thyme leaves
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3
fresh basil leaves, torn
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1 teaspoon
sugar
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1/8 teaspoon
crushed red pepper flakes, or to taste
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Salt, to taste
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Ground black pepper, to taste
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1 1/2 pounds
cooked pasta, for serving
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Shaved Parmesan cheese, for serving
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Fresh chopped parsley, for garnish
Directions
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Wash tomatoes. Cut an “x” on the bottom and blanch in boiling water for 1 minute. Drain, peel and de-seed the tomatoes. Cut into large coarse pieces
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Heat oil in a large saucepan over medium heat. Add the onion, the garlic, and cook until softened, about 5 minutes.
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Add the tomatoes, herbs, sugar and crushed red pepper flakes. Season with salt and pepper. Reduce heat and simmer gently for about 35-40 minutes. Using a wooden spoon, occasionally stir until the sauce has thickened.
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Remove the bay leaf. Taste and adjust the seasoning with salt and pepper, as needed.
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Toss with pasta and garnish with parsley. Serve with shaved parmesan cheese.
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