Garden Tomato Sauce
By America's Test KitchenPublished on August 22, 2007
Time
1¼ hours
Yield
Serves 6 to 8 (Makes about 2 1/2 cups)
Ingredients
3 tablespoons butter 1 small onion, minced1 medium carrot, peeled and minced1 (28-ounce) can crushed tomatoes ½ teaspoon table salt
Instructions
- Melt butter in a medium saucepan. Add onion and carrots; cook over medium heat until vegetables soften, but do not brown, about 5 minutes. Add tomatoes and 1/2 teaspoon salt; bring to boil; simmer until sauce thickens, about 1 hour. Adjust seasonings
- For a chunky, more rustic sauce, stir in 2 tablespoons minced fresh parsley or basil. Toss with pasta and serve with grated Parmesan cheese.
- For a smooth, more refined sauce, puree mixture in a food processor or blender. Return pureed sauce to pan and stir in 1/2 cup heavy cream. Cook, stirring constantly, until sauce starts to bubble and thicken, 1 to 2 minutes. Toss with pasta and serve with grated Parmesan.
Time
1¼ hoursYield
Serves 6 to 8 (Makes about 2 1/2 cups)Ingredients
3 tablespoons butter
1 small onion, minced
1 medium carrot, peeled and minced
1 (28-ounce) can crushed tomatoes
½ teaspoon table salt
Ingredients
3 tablespoons butter
1 small onion, minced
1 medium carrot, peeled and minced
1 (28-ounce) can crushed tomatoes
½ teaspoon table salt
Ingredients
3 tablespoons butter
1 small onion, minced
1 medium carrot, peeled and minced
1 (28-ounce) can crushed tomatoes
½ teaspoon table salt
Why This Recipe Works
Carrots and onions give this sauce a sweetness that contrasts nicely with rich pasta fillings.
Instructions
- Melt butter in a medium saucepan. Add onion and carrots; cook over medium heat until vegetables soften, but do not brown, about 5 minutes. Add tomatoes and 1/2 teaspoon salt; bring to boil; simmer until sauce thickens, about 1 hour. Adjust seasonings
- For a chunky, more rustic sauce, stir in 2 tablespoons minced fresh parsley or basil. Toss with pasta and serve with grated Parmesan cheese.
- For a smooth, more refined sauce, puree mixture in a food processor or blender. Return pureed sauce to pan and stir in 1/2 cup heavy cream. Cook, stirring constantly, until sauce starts to bubble and thicken, 1 to 2 minutes. Toss with pasta and serve with grated Parmesan.
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