Basic Tomato Sauce
By Tested and perfected in the Sur La Table kitchen
Basic Tomato Sauce
By Tested and perfected in the Sur La Table kitchen
Yield/Serves:
Makes 4 servings
- 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
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.