Basic Tomato Sauce
By Tested and perfected in the Sur La Table kitchen
Images
Serves
Makes 4 servings
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion, finely chopped
- 1 medium garlic clove, minced
- 1 (28-ounce) can plum tomatoes, drained and juices reserved
- 6 basil leaves, roughly chopped
- 1 teaspoon sugar, more if desired
- ¾ cup water
- Kosher salt and freshly ground black pepper
Procedure
The key to making a good tomato sauce is good ingredients, which must include good canned tomatoes. Sugar is added to the sauce to cut the acidity in the tomatoes.
Place a large skillet on the stove over medium-high heat and add the olive oil. When the oil is shimmering, add the onion and cook until soft, about 7 minutes. Add the garlic and cook until fragrant, about 1 minute.
Stir the whole tomatoes into the skillet, bring to a simmer and cook until starting to soften, about 3 minutes. Using the back of a wooden spoon, crush the tomatoes and continue to cook until soft and the liquid is almost evaporated, about 3 minutes.
Add the reserved tomato juice, basil and sugar and cook until the sauce thickens, about 5 minutes. Stir in ¾-cup water, reduce the heat to medium-low and cook until the sauce is thick. Taste and adjust seasoning with salt and pepper.
Stir the whole tomatoes into the skillet, bring to a simmer and cook until starting to soften, about 3 minutes. Using the back of a wooden spoon, crush the tomatoes and continue to cook until soft and the liquid is almost evaporated, about 3 minutes.
Add the reserved tomato juice, basil and sugar and cook until the sauce thickens, about 5 minutes. Stir in ¾-cup water, reduce the heat to medium-low and cook until the sauce is thick. Taste and adjust seasoning with salt and pepper.
Basic Tomato Sauce
By Tested and perfected in the Sur La Table kitchen
Serves
Makes 4 servings
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion, finely chopped
- 1 medium garlic clove, minced
- 1 (28-ounce) can plum tomatoes, drained and juices reserved
- 6 basil leaves, roughly chopped
- 1 teaspoon sugar, more if desired
- ¾ cup water
- Kosher salt and freshly ground black pepper
Procedure
The key to making a good tomato sauce is good ingredients, which must include good canned tomatoes. Sugar is added to the sauce to cut the acidity in the tomatoes.
Place a large skillet on the stove over medium-high heat and add the olive oil. When the oil is shimmering, add the onion and cook until soft, about 7 minutes. Add the garlic and cook until fragrant, about 1 minute.
Stir the whole tomatoes into the skillet, bring to a simmer and cook until starting to soften, about 3 minutes. Using the back of a wooden spoon, crush the tomatoes and continue to cook until soft and the liquid is almost evaporated, about 3 minutes.
Add the reserved tomato juice, basil and sugar and cook until the sauce thickens, about 5 minutes. Stir in ¾-cup water, reduce the heat to medium-low and cook until the sauce is thick. Taste and adjust seasoning with salt and pepper.
Stir the whole tomatoes into the skillet, bring to a simmer and cook until starting to soften, about 3 minutes. Using the back of a wooden spoon, crush the tomatoes and continue to cook until soft and the liquid is almost evaporated, about 3 minutes.
Add the reserved tomato juice, basil and sugar and cook until the sauce thickens, about 5 minutes. Stir in ¾-cup water, reduce the heat to medium-low and cook until the sauce is thick. Taste and adjust seasoning with salt and pepper.