Guys. 5 minutes apparently makes all the difference. Jk, kind of.
As I’m preparing to move, I found a Cooks Illustrated magazine and flipped through to see if there were any recipes I needed to try before throwing it out. Turns out, I kept it for a reason! There was a recipe for 15 minute tomato sauce. Make sure you keep reading, because this was the best sauce ever. Seriously.
Anyway, the last recipe I tried was called 10 Minute Tomato Sauce. I picked it because I really don’t see myself spending more than 10 or 20 minutes making tomato sauce on a regular basis. I wanted to try the Cooks Illustrated recipe for the same reason. Plus I had almost all ingredients on hand. Win win.
After making it, I thought Janine had to try it too. Both of our comments are below the recipe.
- 2 tablespoons unsalted butter
- 1/4 cup grated onion
- 1/4 teaspoon dried oregano
- Table Salt
- 2 medium garlic cloves, minced or pressed
- 1 (28 ounce) can crushed tomatoes (the article recommends using Tuttorosso or Muir Glen brands)
- 1/4 teaspoon 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 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.
For this recipe, I used one of the onions from my garden and just finely chopped it, instead of grating it as the recipe suggested. My grater is packed away and I can’t imagine it made much of a difference.
Also pictured are other veggies from my garden that I had to do a quick brag about…
This is the brand of tomatoes I used. It was the most expensive I could find. Although honestly, I only went to one store.
Ok, now time to brag about my parent’s neighbor’s garden. They have SO much basil. I was luckily able to use theirs. My plant wasn’t great this year.
I followed the directions almost exactly. I had a little problem browning the onion. It said to cook it in the butter about 5 minutes until the moisture was gone and the onion was golden brown. I couldn’t get the moisture to evaporate and the onion was almost burning, so I just added the garlic after about 5 minutes.
You guys. It was SO good. Like, probably the best recipe to come from this blog. I mean, it was easy, it was delicious, and the clean-up was fast. I will 100% be making this recipe again. Frequently.
I was thinking out-loud in the car with my mom today, wondering how I was going to get fresh basil in the winter. Sure, you can get it at the store, but it’s expensive. She suggested freezing it in ice cube trays with water. I’m going to take it one step further…on Pinterest I’ve seen that you can freeze herbs with olive oil in ice cube trays. HOW PERFECT will it be if I chop the two tablespoons of fresh basil in each cube slot and then fill with one tablespoon of olive oil? That way I can just add a cube at the end of the recipe.
Make a point to have spaghetti sometime soon and try this recipe. You won’t regret it.
I think this is a first for the blog, Lisa and I are collaborating on one post!
August has been super crazy for both of us, and I’ve been out of town. But we’ve been discussing if I would have time to make another batch of red sauce. The only other recipe that struck my interest takes 7 hours, and is just not doable this month!
So on Tuesday evening I get these Snapchats from Lisa, she’s going to make another batch of quick tomato sauce for dinner. She starts absolutely raving about this recipe. Claiming its the best thing on the blog (though . . . she never tried the Mole I made back in the beginning). We decide that I should try it out, too!
I was lacking in the picture department today, so sorry!
I did grate the onion with the largest slot on my grater. For one thing, this made it much easier for me when prepping the onion. Usually, by the time an onion is ready to be cooked, my eyes are burning and I can’t see. I’ve tried running the knife under cold water, same with the onion, sticking a spoon in my mouth . . . most of the time I just make someone else do it. I would definitely try the grater again.
Lisa and I had the same issue with browning the onion. You’re supposed to let it cook on medium heat until the moisture is gone and the onion is browned, about 5 minutes. Both of our onion browned, almost scorched, but there was still moisture. I think I’d turn down the heat about 3 minutes in and let it cook slower for longer.
I really liked this recipe, though I wish it had a little more flavor. It may be that my oregano was old. Or it needed salt. I also think I forgot to add the pepper at the end. I will definitely be using this one again!