Light (Tomato) Sauce for Pasta

I’m working on a light, brighter and quicker sauce than my pomarola which is based on a minestrone.


Serves 4-6 (about 4 cups)


2 tbsp butter
¼ cup grated onion
¼ tsp dried oregano
2 cloves fresh garlic, minced
  1 28-oz can crushed tomatoes
  ¼ tsp sugar
  ¼ tsp ground pepper
  1 tsp Kosher salt
  2 tbsp fresh chopped basil


1. Melt butter in sauce pan over medium heat. Add onion, oregano and salt; caramelize (but don't blacken) onion about 5 minutes. Add garlic and bloom, 30 seconds.

2. Stir in tomatoes and sugar. Raise heat then lower to simmer until thickened slightly, about 10 minutes.

3. Off heat, just before serving, stir in fresh basil and olive oil. Season to taste with salt and pepper.

Multiplying for one gallon of sauce

1½ sticks butter
1 cup grated onion (1 large onion)
4 tsp dried oregano
1 foot fresh garlic, minced
  4 28-oz can crushed tomatoes (112 oz or 3½ quarts)
  1 tbsp sugar
  1 tsp ground pepper
  4 tsp Kosher salt
  ½ cup fresh chopped basil