Appears in Cook's Country February/March 2013
We wanted a from-scratch pasta sauce with depth and complexity—in just 15 minutes’ time.
To replicate the long-simmered flavor of traditional tomato sauce in our quick-cooking version, we start by caramelizing onions—finely diced for more surface area—in butter. Dried herbs and garlic complete the base flavors. Canned crushed t...