How is everyone doing? Are you all dandy? I hope you’re all dandy. I just saw a documentary on Turner Classic Movies the other day about German films during the Weimar republic, so you know I have a hop in my step. 😉 OK, I’m weird. But I love it.
So you all know how I love making almost anything by scratch if I can, from vanilla extract to marshmallows. One thing I really love is making tomato sauce. I used to be the person who used store-bought tomato sauce exclusively. The thought of making my own never crossed my mind. Which is perfectly fine. If you don’t have any desire to make your own sauce, you definitely shouldn’t feel pressured to.
But one day I just absently turned the jar over and liked at the nutritional facts. Yowza! Have you seen how much sugar is in there? It’s like having half a pop. I want to save my sugar for skillet cookies, thank you. Plus I’m sweet enough on my own, right? Haha 😄
So here is the easiest tomato sauce I’ve probably ever made. It’s delicious, and even better, it’s versatile! Have some meatballs? Put it on that! Some ravioli? Put it on that! A pizza? Use it as the sauce. Personally I’ve been very obsessed with melty paninis lately. I get in the mood for them about once a year and then I eat them for about three weeks straight. So the way I’ve been using this lately is on a pizza panini. Just think of this sauce between two crusty pieces of bread and some super melty cheese. Sound good to you?
This whole thing takes about fifteen minutes to put together, and it’s made with things you probably already have in your cupboard. So there as never been a better excuse to have pizza for supper, right? As if you ever needed an excuse 😉
(Recipe from Cooks Illustrated magazine)
- 2 tbsp unsalted butter
- ¼ cup grated onion
- ¼ tsp dried oregano
- ½ tsp salt
- 2 garlic cloves, minced
- 1 28 oz can crushed tomatoes
- ¼ tsp sugar
- 2 tbsp coarsely chopped basil leaves
- 1 tbsp extra-virgin olive oil
- ground black pepper
- In a medium saucepan melt the butter over medium heat.
- Add onion, oregano, and salt. Cook until onion is golden brown and liquid is almost gone, about 5 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Stir in tomatoes and sugar, then increase the heat to high and bring to a simmer.
- Lower heat to medium low and simmer until the tomato sauce has thickened slightly, about 10 minutes.
- Take off the heat and stir in basil and olive oil. Adjust salt and pepper to taste.