I have difficulty eating most tomato sauces because of the acidity. And that usually is the result of canned tomatoes. I’ve made the following recipe several times and find it quite palatable. I think it’s even better the next day and great spooned over a simple grilled chicken breast. I have settled on the following canned tomatoes after sampling many: Muir Glen Diced/Crushed Organic Fire Roasted.
- 28 oz. canned crushed tomatoes (see note above)
- 1 tablespoon each olive oil, butter
- 1/4 cup grated yellow onion
- 1/2 teaspoon crushed, dried oregano
- 1 tablespoon minced garlic
- 1-2 tablespoons light brown sugar
- 1/4 heaping teaspoon baking soda
- 2 tablespoons freshly-chopped basil
- 1 tablespoon butter
- Salt and Pepper to taste
Heat the oil and butter in a heavy medium saucepan or Dutch oven. Add the grated onion and cook until it begins to brown, stirring occasionally. Add the garlic and dried oregano. Stir just until warmed through, less than a minute. Stir in the tomatoes being sure to scrap up the brown bits from the pan. Add the brown sugar and stir. Raise the heat and bring to simmer. Lower heat and simmer gently for 15-20 minutes until thickened a bit. Remove the pot from the heat. Sprinkle the sauce with the baking soda and gently stir. It will foam a bit as it reacts to neutralize the acid. Add a bit of pepper. Stir. Just before serving, add the butter and the chopped basil.
NOTE: I've also added a bit of red pepper flakes to the onion.