Quick Tomato Sauce Cooks Illustrated, May 2009 WHY THIS RECIPE WORKS To cook this brightly flavored, complex tomato sauce recipe in the time it takes to boil pasta, we choose minimally processed crushed tomatoes, which have a fresh taste but are already pureed. A few ingredients added essential flavor compounds to our tomato sauce recipe. Minced onions sautéed in butter (rather than olive oil) greatly enhanced the flavor of the tomatoes. Adding sugar, garlic, and oregano to the cooked onions further boosted our sauce’s flavor, as did adding chopped basil and olive oil just before serving. INGREDIENTS 2tablespoons unsalted butter 1⁄4cup grated onion 1teaspoon minced fresh oregano or ¼ teaspoon dried Salt and pepper 2garlic cloves, minced 1(28-ounce) can crushed tomatoes 1⁄4teaspoon sugar 2tablespoons chopped fresh basil 1tablespoon extra virgin olive oil INSTRUCTIONS MAKES 3 CUPS, ENOUGH FOR 1 POUND OF PASTA This full-flavored tomato sauce takes only 15 minutes to prepare. High-quality canned tomatoes will make a big difference in this sauce. Our preferred brands of crushed tomatoes are Tuttorosso and Muir Glen. Grate the onion on the large holes of a box grater. Melt butter in a medium saucepan over medium heat. Add onion, oregano, and 1/2 teaspoon salt and cook, stirring occasionally, until onion is softened and lightly browned, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, bring to simmer, and cook until slightly thickened, about 10 minutes. Off heat, stir in basil and oil and season with salt and pepper to taste. .