Tomato Sauce with Oregano
Packed with both dried and fresh oregano, this tomato sauce has a healthy dose of herbs. Good sauces are layered with flavor, so be sure to season at every step and use high quality ingredients. Canned tomatoes are preferable because they have less water content, but experiment with fresh if you have an abundance on hand. Serve with your favorite fresh pasta for an easy weeknight meal.
| Yield: 4 Servings | Time: 40 minutes |
This recipe originally appeared in Growing Perennial Foods: A field guide to raising resilient herbs, fruits, and vegetables. On sale now.
Ingredients:
2 T olive oil
¾ cup chopped white onion (about ½ medium onion)
2 cloves garlic, minced
2 ½ T tomato paste
¼ cup red wine, optional
½ tsp dried basil
½ tsp dried oregano
Salt and pepper
15 ounces diced tomato
½ tsp Red pepper flakes (optional)
1 cup vegetable broth
2 T butter
¼ cup chopped fresh oregano
Preparation:
1. In a large skillet, heat olive oil on medium heat. Add garlic and cook for one minute, making sure not to brown. Add onions and cook for five to ten minutes, or until translucent.
2. If using wine, add wine and reduce down for 1 minute.
3. Stir in tomato paste, dried basil and oregano, and a few dashes of salt and pepper.
4. Add diced tomato and red pepper flakes (if using). Again, season with salt and pepper.
5. Slowly stir in vegetable stock. Reduce heat to a simmer and allow to cook for 15 to 20 minutes.
6. Stir in 2 tablespoons butter or vegan butter, then add the chopped fresh oregano and season with more salt and pepper. Allow to simmer for a few minutes, then remove from heat.
This recipe is excerpted from Growing Perennial Foods: A field guide to raising resilient herbs, fruits & vegetables, by Acadia Tucker. It includes tips on gardening in a way that mitigates climate change, 34 perennial profiles, and a recipe for each one. The companion books is Growing Good Food: A citizen’s guide to backyard carbon farming, available for pre-order now.