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Red-Hot Tomato Sauce

Red-Hot Tomato Sauce

Spice up canned tomatoes with garlic, onions, and red-pepper flakes for a superb quick tomato sauce.

Martha Stewart Living, May 2000 http://www.marthastewart.com/315920/red-hot-tomato-sauce
3.4
Rated
68100(5)5
  • Yield Serves 4

Ingredients

    • 3 tablespoons extra-virgin olive oil
    • 1 medium onion, finely chopped
    • 2 cloves garlic, thinly sliced
    • One 28-ounce can crushed tomatoes
    • 1 1/4 teaspoons salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 teaspoon crushed red-pepper flakes, or to taste
    • 1 cup loosely packed fresh basil, cut into chiffonade

Directions

  1. Heat olive oil in a saucepan over medium heat. Add the chopped onion, stirring so that it does not brown, until soft and fragrant, 3 to 4 minutes. Add garlic, and cook, stirring another minute.
  2. Add crushed tomatoes and their liquid. Season with salt, pepper, and red-pepper flakes. Add 2 cups cold water. Bring to a boil, reduce heat, and simmer until sauce has reduced and thickened and has a deep, rich tomato flavor, about 20 minutes. Stir in basil just before serving.

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