Ingredients
- 1 (28 ounce) can tomatoes, whole (or 1 (28 ounce) can diced tomatoes)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 garlic cloves, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 pinch red pepper flakes
- Kosher salt
- 1 teaspoon sugar (or Splenda granular)
- 1 medium yellow onion, peeled and cut in half
- Olive oil
How to Make
-
Step 1: Brush onion with oil and place cut side down on a nonstick foil lined baking sheet. Roast at 450F for 20 minutes, then flip over, brush with a little more oil, then roast until the onion "pops" and looks caramelized and ruffled like a rose.
-
Step 2: Pulse tomatoes in a food processor until they resemble chunky salsa.
-
Step 3: Place all ingredients in a saucepan and simmer over low heat until reduced by half, about an hour.
-
Step 4: Puree sauce in food processor (in batches if necessary) and cool before using, or reduce further by simmering until it is your desired consistency.
-
Step 5: Freeze any unused portions for use later.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.