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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 5 |
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This quick and easy tomato sauce is the base for two meals: spaghetti marinara and steamed mussels with tomato broth. We call for canned tomatoes because most of the fresh ones available in the wintertime have a bland flavor and mealy texture. Sugar will help round out the flavor if your tomatoes are too acidic. You can also add a pinch of red pepper flakes if you like your sauce to have a bit of heat. The leftover sauce also freezes well for future meals. Ingredients:
2 medium onions, finely chopped |
4 garlic cloves, finely chopped |
6 tablespoons extra-virgin olive oil |
2 (28- to 32-ounce) cans whole tomatoes in juice |
1 teaspoon salt, or to taste |
1 teaspoon sugar (optional), or to taste |
Directions:
1. Cook onions and garlic in oil in a 4- to 5-quart heavy saucepan over moderately low heat, stirring, until softened, 6 to 8 minutes.
2. Add tomatoes, including juice, and salt, then simmer gently, uncovered, stirring and mashing tomatoes with a fork occasionally, until sauce is thickened and reduced to about 5 cups, 1 to 1 1/4 hours.
3. If sauce tastes too acidic, add sugar and cook 5 minutes more.
4. Cooks' note: Sauce can be made 5 days ahead and cooled, uncovered, then chilled, covered. Sauce can be frozen in an airtight container 3 months.
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