Writer. Cook. Chocolatier. Celebrationist.

photo (358)Another one of those old faithful weekday recipes.  On top of pasta with a dollop of ricotta it becomes a healthier kind of pink sauce; Hub likes it with fresh grated parmesan, olives or capers, and shreds of basil.  It’s also good as a pizza sauce.

  • 3 cloves garlic
  • 1/2 onion, coarsely chopped
  • 2 tablespoons olive oil
  • 2 x 28 oz cans crushed tomatoes
  • 2 teaspoons oregano or basil, or both
  • 1 teaspoon sugar
  • 1 teaspoon red wine vinegar
  • Salt and pepper, to taste

 

1. Place garlic cloves and coarsely chopped onion in a food processor and break it down to a paste.

2. Heat oil in a  stockpot or a large saucepan over medium high heat.  Add onion-garlic paste to shimmering oil, stirring often, until the onion is translucent (3-4 minutes)

3.  Mix in crushed tomatoes, oregano or basil, sugar, and vinegar.  Bring sauce to a boil, cover, and reduce to a simmer, stirring occasionally, for 35-40 minutes.  Season with salt and pepper, to taste.

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Glossary

Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
Faux-sher Food (fo-shure) Rachelese: Kosher food in disguise. The minute Judy bit into the krab kake she was a fauxsher food fan.
Taim (tay-yim) Hebrew: yummy, delicious
Zetz (zets) Yiddish: smack