I’m working on a light, brighter and quicker sauce that 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 hear, just before serving, stir in fresh basil and olive oil. Season to taste with salt and pepper.
| 1 stick (¼ lb) | butter | |
| 1 cup | grated onion (1 medium large onion) | |
| 1 tsp | dried oregano | |
| ½ foot | fresh garlic, minced | |
| 4 28-oz can | crushed tomatoes (112 oz or 3½ quarts) | |
| 1 tsp | sugar | |
| 1 tsp | ground pepper | |
| 4 tsp | Kosher salt | |
| 8 tbsp (½ cup) | fresh chopped basil |