So, I have officially been through my first hurricane – and it was a doozy! Hurricane Sandy, or Frankenstorm, as I like to refer to it, has shut down NYC and most of the East Coast for that matter! I have been huddled in my apartment listening to the swirling wind and rain splattering against my windows. Thankfully I still have power, so I have been able to catch up on all my Downton Abbey episodes.
Here is a view of the East River overlooking Queens.
With the cold and stormy weather comes the craving for heavier and heartier dishes like lasagna, spaghetti, cheesy pasta bakes, and my personal favorite, eggplant parmesan. This red sauce is perfect for any of these dishes. I made a big batch and still had leftover sauce to freeze.
I’m not the biggest fan of canned tomato sauce, it tastes too sweet and somewhat artificial to me. I like this sauce because it is clean and simple. If you can find San Marzano tomatoes, give them a try, I love them! Feel free to spice this sauce up with other flavors or herbs that you have and enjoy.
I hope everyone made it through the storm safely!
Quick Tomato Sauce
- 3 tablespoons olive oil
- 3 medium yellow onions, diced
- 5 garlic cloves, minced
- Kosher salt
- 1 pinch red pepper flakes
- 3 (28-ounce) cans tomatoes, like San Marzano plum tomatoes
- Freshly ground black pepper
- In a large pot, heat the oil over medium-high heat. Add in the onions and garlic, season with salt and sprinkle in the red pepper flakes. Cook until onions are translucent, about 5 minutes. Lower heat and add a bit more oil if onions and garlic are starting to brown too much. Add in the tomatoes and bring to a simmer. Cover, reduce heat to low, and cook for about 30 minutes, stirring occasionally and breaking apart the tomatoes with a spoon. Adjust seasonings with salt and pepper.
- Use the sauce immediately or store in containers in the refrigerator or freezer.
Makes about 8 cups (2 quarts) of sauce