The chef for this week's Food Network Chefs Cooking Challenge is Alexandra Guarnaschelli. In keeping with trying to make recipes based on the veggies I have left in the garden, the recipe I chose to make this week is ten minute tomato sauce. I just have not had my act together this week ... all my meals have gotten screwed up and disorganized and I almost didn't get this recipe made in time for the swap. I changed around my original plan and instead of having this sauce over meatballs on subs last night (like I had originally planned), I ended up serving it over penne with leftover sausage cut into it along with some mushrooms, peppers, zucchini and celery tonight.
Overall, I love this sauce. It is very flavourful, although perhaps a bit on the watery side for my taste. I prefer a hearty, chunkier sauce. It's a good thing I didn't end up making meatball subs because this would not have worked. I don't know if I care much for Alexandra's suggestion of serving this over steak, but I did think it was great for a quick and simple pasta sauce.
Ten Minute Tomato Sauce - modified from Alexandra Guarnaschelli
3 tablespoons extra-virgin olive oil
2 medium yellow onions, peeled, grated (I used 2 T minced onion because I was in a rush and had no time to bother with chopping
5 cloves garlic, minced
4 Roma tomatoes, cored, halved and diced (I used 6 because mine were quite small)
1 teaspoon sugar
1 teaspoon dry oregano
2 teaspoon dry basil
1 can diced tomatoes (I used the first can of diced tomatoes that I made!)
1. In a medium skillet, heat the olive oil over medium heat. Add the onion and garlic and season with salt and pepper, to taste.
2. Cook for about 2 minutes then add the fresh tomato, sugar basil and oregano. Stir to blend and add the canned tomatoes. Cook for an additional few minutes over high heat, stirring from time to time.
After the sauce has finished cooking, add whatever cooked veggies and/or meat you'd like to make it complete. Heat through. Serve over pasta of your choice, if desired.here to see what others made this week.