Tomato Sauce

The Method for Tomato Sauce

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1. Heat the oil in a pan over a low heat and cook the onion for 8 minutes until soft but not brown. Add the garlic for 1 minute.

   Mark done Start 8 min timer

2. Add the tomatoes, salt, sugar and oregano and bring to a simmer.

   Mark done

3. Cook uncovered over a low heat for 20 minutes, stirring now and then, until thick.

   Mark done Start 20 min timer

4. Taste and adjust the salt and sugar.

   Mark done

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Worth Getting Right

• Cook the onion slowly without browning.
• Simmer uncovered so the sauce thickens.
• Add the sugar only if the sauce tastes sharp.
• Blend the sauce if you want it smooth.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Serve It With

Spaghetti · Pizza · Meatballs · Baked eggs

Storage

Keeps in the fridge for 5 days. Freezes well for up to 3 months.

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.