Quick Cooked Tomato Sauce

Preparation info

  • Difficulty


  • 4


Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

One of the lightest, sweetest, and freshest-tasting tomato sauces we’ve ever created. Served with just one ounce of angel hair pasta per person, it is delicious, satisfying, and light.


  • ½ cup olive oil
  • 2 cloves garlic, finely slivered
  • 2 cups diced fresh plum tomatoes
  • 2 cups diced drained canned plum tomatoes
  • Pinch of nutmeg
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons coarsely chopped fresh Italian (flat-leaf) parsley
  • 3 cups halved and slivered onions


  1. Heat ¼ cup of the olive oil in a saucepan over low heat. Add the garlic and cook until it just softens, 1½ to 2 minutes. Do not brown.
  2. Add the fresh and canned tomatoes, nutmeg, and salt and pepper. Stir, and cook, uncovered, over medium heat for 10 minutes. Then add 2 tablespoons of the parsley and remove the pan from the heat. Keep warm.
  3. While the sauce is cooking, preheat the broiler. Line a baking sheet with aluminum foil. Spread the onions on the foil, and sprinkle with the remaining ¼ cup olive oil and black pepper to taste. Toss well. Place the onions 3 to 4 inches from the broiler heat, and cook until they are wilted and slightly brown, 5 to 6 minutes. Carefully stir the onions around a bit while they are broiling. Set aside.
  4. To serve, divide the tomato sauce among four bowls or plates, and place a serving of pasta (we prefer angel hair with this sauce) in the center of the sauce. Top with broiled onions, and sprinkle with the remaining 2 tablespoons parsley.