Ingredients
Directions
Heat a large stovetop pan on medium-high until it’s hot enough that a droplet of water forms a mercury ball (and not just splatters). This will take about a minute or so.
Once the pan is hot enough, add the onions and dry sauté them by continuously stirring until they start to soften and brown slightly.
Add the garlic and cook for 30 seconds.
Add the red pepper flakes, if using.
At this point, add the vegetable stock to deglaze the pan and let cook for 4 minutes, or until the onions are translucent.
To finish the sauce, add the tomatoes and cook on low-medium heat for 20 minutes, stirring occasionally to be sure the tomatoes don’t stick.
If desired, season with salt and ground black pepper; then remove from heat.
Lastly, add the vinegar and basil and stir to combine.
Chef's Notes
Substitutions
Use red wine vinegar in place of sherry vinegar.
Substitute parsley for basil.
Use yellow onion or shallots in place of white onion.
Lycopene absorption
Tomatoes are excellent sources of lycopene, especially when cooked. And, because lycopene is fat-soluble, you can help your body absorb more of it by adding a bit of healthy fat before serving, such as olives, avocado, or even a dollop of cashew cream if you’re in the mood for a richer sauce.
Make double
While this sauce is enough for two people, and nine large tomatoes sounds like a lot, it reduces quite a bit during cooking. If you like a generous amount of pasta sauce, then consider doubling the recipe.
Storage
Store in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 3 months.
