Tomato Sauce Mandragona
Dive into the bold and vibrant flavors of Tomato Sauce Mandragona, a rich, aromatic tomato sauce that's sure to elevate any dish. This recipe combines the sweetness of caramelized onions, the kick of red chili flakes, and the herbaceous fragrance of fresh basil and oregano to create a sauce that's both comforting and tantalizing. A touch of sugar balances the tomatoes' natural acidity, while a swirl of butter at the end adds a luxurious creaminess. This versatile sauce is perfect for pasta, pizza, or as a flavorful base for your favorite recipes. With just 10 minutes of prep and 35 minutes of cooking, Tomato Sauce Mandragona is a must-try for anyone who craves a restaurant-quality tomato sauce made with simple pantry staples.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 4 minced garlic cloves
- 0.5 teaspoons red chili flakes
- 2 tablespoons tomato paste
- 28 ounces (1 can) whole peeled tomatoes
- 1 teaspoon dried oregano
- 6 whole fresh basil leaves
- 1 teaspoon sugar
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons black pepper
- 2 tablespoons unsalted butter
Instructions
Heat the olive oil in a large sauté pan or medium-sized pot over medium heat.
Add the finely chopped yellow onion and cook, stirring occasionally, until it softens and turns translucent, about 5-7 minutes.
Stir in the minced garlic and red chili flakes, and cook for 1 minute, until fragrant.
Add the tomato paste to the pot, and stir well to coat the onions and garlic. Cook for 2 minutes to caramelize the paste slightly.
Pour in the can of whole peeled tomatoes, crushing them with your hands as you add them to the pot. Include all the juices from the can.
Stir in the dried oregano, fresh basil leaves, sugar, salt, and black pepper.
Bring the sauce to a gentle simmer. Reduce the heat to low, cover partially with a lid, and cook for 25 minutes, stirring occasionally.
After 25 minutes, taste the sauce and adjust seasoning if needed. If the sauce is too acidic, add a pinch more sugar.
For a smoother texture, use an immersion blender directly in the pot or transfer the sauce to a blender and purée until smooth, then return it to the pot.
Stir in the unsalted butter until melted and well combined, which will add richness to the sauce.
Serve immediately with pasta, as a pizza sauce, or in your favorite recipes. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 3267 mg | 142% | |
| Total Carbohydrate | 122.8 g | 45% | |
| Dietary Fiber | 22.8 g | 82% | |
| Total Sugars | 71.4 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 120 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
