Simple Spaghetti Sauce

Going, going, gone . . . . Our tomatoes that is.  There’s a lot less of them at the farm stand this week.  If you’re lucky to still get your hands on some, you can easily sub-out half the can of crushed tomatoes in this recipe and finely chop and add the fresh!  But, as the cold approaches, I got to thinking that sometimes, every once in awhile, it’s nice to have a back up.  A plan B.  This recipe from Cook’s Illustrated Magazine was written by Keith Dresser, who set out to create a vibrant fresh sauce using canned tomatoes.  Perfect for those crazy days when dinner needs to come together ASAP (anyone with me?!)!

I love it when I find a recipe that’s quick and simple, using only a few (typically on hand) ingredients, that still tastes fresh!  This definitely delivers!  With a refrigerator full of locally grown onions and garlic and a precious last few tender basil leaves on my plant out back, I quickly threw together this awesome sauce!  I served it over whole wheat pasta with plenty of grated Reggiano (what else?)!!  It’s like meet-you-in-the-middle tomato sauce – not totally from scratch and not from a jar . . . . We added a tossed green salad to round it out!  Happy Weekend!

Simple Spaghetti Sauce
1 Tbsp + 1 tsp butter
1/4 cup onion, grated
1/4 tsp dried oregano
1/4 tsp salt
2 medium garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1/4 tsp sugar
2 Tbsp fresh basil leaves, coarsely chopped
1 Tbsp Olive Oil
Additional salt to taste
Fresh Ground Pepper to taste
1.   Heat butter in a medium saucepan over medium heat until melted.  Add onion, oregano and 1/4 tsp salt.  Cook, stirring occasionally until the liquid has evaporated and the onion is golden brown (about 5 minutes).
2.   Add the garlic and cook about 30 seconds and then stir in the tomatoes and sugar.  Increase the heat to high until the  mixture begins to simmer and then lower the heat to medium-low and simmer until thickened slightly, about 10 minutes.
3.   Remove the sauce from the heat and stir in the fresh basil and olive oil and season with additional salt and pepper to taste.

Prep Notes:
The original recipe suggested using a high quality crushed tomato like Tuttorosso or Muir Glen (which is what I used).  Also, I pulled back a smidge on the butter and salt.

Recipe Gently Adapted from, Cook’s Illustrated Magazine, Boston Common Press Limited Partnership, Recipe by Keith Dresser