Watch Giuliana make a deliciously simple and quick tomato pasta sauce. This sauce takes only as long as it takes the pasta water to boil. This American marin…
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Question by υn-ѕenѕiвℓe giяℓ [♥]: Can you sautee onions & garlic until mushy and brown for tomato pasta sauce?
So I’m making mushroom pasta & i don’t know why but I have always wanted to cook onions for a longtime until they are all golden & caramelized then i’ll add the garlic then add tinned tomatoes oregano salt & pepper etc but would this make a nice sauce ? Would it taste good? I’m just tired of making tomato pasta sauce & sauteeing the onions for like 2 minutes & seeing the white onion bits in it I just don’t like it I think it should have somehow melted into the sauce if I do it until its golden would it taste gross though??? What should I do?
Best answer:
Answer by Amy
One of my favorite things is caramelized onions- which is what you’re making. Usually these are good on crostinis or pizza but I’m sure they’re delicious in pasta sauce as well. Sounds delish to me!
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I usually saute minced onions, celery, carrots and garlic until just soft then add the tomatoes and herbs. I cook the sauce for about an hour or so. The flavors of the vegetables disappear into the sauce and you can’t see them.
If you caramelize the onions and garlic (golden brown and mushy), they will keep their flavor when you add the tinned tomatoes and make the sauce sort of sweet, but good. If you should decide you don’t care for that flavor, just chop the onions and garlic until finely minced and cook until the onions are soft but not browned. You won’t see or taste them in your sauce.
To get the best onions is not to saute them but to slow cook them
If you saute you have to be very careful as they will burn. Saute is often used incorrectly as that is at quite high heat, and you don’t want that
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