Best Quick Tomato Sauce

We love a simple meal such as spaghetti and sauce or ravioli with red sauce… We were gifted for Christmas from dear friends a subscription to Cooks Illustrated and have loved the recipes that are in each issue. Plus what is great about this magazine is that there are no advertisements in it… it is all just for the cook… nothing to sell you on. They also test many items and tell you honestly what works best based on multiple tests in a kitchen (even if it is the cheaper version of something!). In the May/June 2009 issue, there is a great recipe that we have now used a couple times… and love it! It is the Best Quick Tomato Sauce recipe… it truly is quick and delicious! Enjoy!

Quick Tomato Sauce
Makes about 3 cups, enough for 1 pound of pasta
Note: High-quality canned tomatoes will make a big difference in this sauce. Our preferred brands of crushed tomatoes are Tuttorosso and Muir Glen. [Reilly Note: we only had Publix brand of crushed tomatoes, and thought it still tasted pretty good. Haven’t tried these other brands yet to compare.] Grate the onion on the large holes of a box grater.

2 tablespoons of unsalted butter
1/4 cup grated onion, from 1 medium onion (see note)
1/4 teaspoon dried oregano
Table salt
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1 (28 ounce) can crushed tomatoes (see note)
1/4 teaspoon sugar
2 tablespoons coarsely chopped fresh basil leaves [fresh from the garden is delish!]
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. Serve.

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