Funny story… I’ve been using brown sugar in my tomato sauce ever since I accidentally used it and found it was better than the regular granulated kind. If we’re being totally honest, I was too lazy to reach behind the brown sugar- I am that lazy. Still, I don’t mind spending the extra time making this tomato sauce because it makes any dish you use it in so much more delicious. This tomato sauce is absolutely dreamy in my favorite lasagna, which I do plan on making for the blog soon.
My Favorite Tomato Sauce:
- 2 15oz cans tomato sauce
- 2 15oz cans diced tomatoes
- 1/2 large yellow onion, diced
- 10-15 kalamata olives, chopped
- 10-15 green olives, chopped
- 2 cloves garlic, minced
- 2-3 tablespoons minced basil
- 1/3 cup chopped mushrooms
- 3-4 tablespoons brown sugar, unpacked
- 1 teaspoon salt
- 1/4 teaspoon ground coriander
- dash of cayenne pepper
- 2 tablespoons olive oil
Note: This makes a decent amount of sauce. If you don’t use it all, it keeps well in the fridge.
Heat a sauce pan on medium heat with the olive oil. Once the oil is hot, add the diced onions and sauté until translucent. Throw the garlic, basil, kalamata and green olives, and mushrooms into the sauce pan and continue to sauté. Pour the cans of tomato sauce and diced tomatoes on top of everything and stir. Now, stir in the brown sugar, salt, coriander, and cayenne pepper. Lower the heat to medium low heat and allow the sauce to simmer for at least 15-20 minutes. Remove from heat.