This recipe is “strongly adapted” from Food Network’s Anne Burrell (I credit her completely with the exception of one ingredient). She pairs it with a zucchini fritter recipe that I would bet is to die for. Tomato sauce can make or break any good spaghetti or lasagna, and one that is only so-so can zap an aspiring chef’s self esteem instantly. I’ve had this issue. My husband, being a carnivore, regularly sacrifices his meaty preferences in favor of my pesco-vegetarianism. In other words, our spaghetti tends to lack some beouf. He doesn’t usually like the tomato sauces I make despite tremendous effort (for the record, he’s totally nice about it). All that being said, this sauce passes the test. I’ve gotten bona-fide thumbs up each time I’ve made it, and friends…I’m in love all over again. With making spaghetti, that is.
2 15-oz cans diced organic tomatoes
3/4 c red onion, diced
2 cloves garlic, smashed and chopped
1/4 tsp red pepper flakes
1 tsp salt
In a blender or food processor, puree tomatoes. Set aside. In a large saucepan, heat 1-2 tbsp olive oil over medium-high heat. Add onion, salt, and red pepper flakes; stir to combine. Reduce heat to medium and gently cook onions and seasonings, stirring frequently, until golden-brown, about 5 minutes. Add garlic and cook an additional 2 minutes until garlic is fragrant and lightly golden. (Be careful not to let garlic burn or dish will be bitter.) Slowly pour in tomato puree and bring mixture to a boil. Taste sauce and adjust seasoning to taste, adding more salt or red pepper if needed. Reduce heat to low and simmer, stirring every 2-3 minutes, until sauce thickens, about 25 minutes total. Serve hot or warm as a dipping sauce or as a pasta sauce.