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extra-virgin olive oil yellow onions garlic kosher salt freshly ground white pepper tomatoes sugar oregano tomatoes basil
Viewed: 49 - Published at: 6 years agoIngredients
- 3 tablespoons extra-virgin olive oil
- 2 medium yellow onions, peeled, grated
- 5 cloves garlic, peeled, halved and cut into thin slices
- Kosher salt
- Freshly ground white pepper
- 4 Roma tomatoes, cored, halved and diced
- 1 teaspoon granulated sugar
- 1 teaspoon dry oregano
- 1 (20-ounce) can whole tomatoes
- 1/2 cup basil leaves, stemmed and washed
- 5 small NY strip steaks, bone-in, if desired
Method
- My mother used to make this sauce and throw browned pork chops in for a few minutes and serve them swimming in the sauce.
- I love, as well, to add a steak or two for extra fun!
- In a medium skillet, heat the olive oil over medium heat.
- Add the onion and garlic slices and season with salt and pepper, to taste.
- Cook for about 2 minutes then add the fresh tomato, sugar and oregano.
- Stir to blend and add the canned tomatoes.
- Cook for an additional few minutes over high heat, stirring from time to time.
- Taste for seasoning, add the basil leaves.
- After the sauce has finished cooking, cook the steaks using your preferred method.
- Add the steaks to the hot sauce and allow it to sit for at least 10 minutes before serving.
- Cook's Note: Like any tomato sauce, it always tastes better after it has had a "night's rest" in the refrigerator.
