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
6 to 8
vine ripened tomatoes
extra virgin olive oil
medium red onion, chopped
garlic cloves, crushed
fresh thyme leaves
fresh basil leaves, torn
crushed red pepper flakes, or to taste
Salt, to taste
Ground black pepper, to taste
1 1/2 pounds
cooked pasta, for serving
Shaved Parmesan cheese, for serving
Fresh chopped parsley, for garnish
In This Recipe
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
Heat oil in a large saucepan over medium heat. Add the onion, the garlic, and cook until softened, about 5 minutes.
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.
Remove the bay leaf. Taste and adjust the seasoning with salt and pepper, as needed.
Toss with pasta and garnish with parsley. Serve with shaved parmesan cheese.