Balsamic Vinegar In Tomato Sauce
Balsamic vinegar in tomato sauce is a flavorful recipe where balsamic vinegar adds a rich, tangy-sweet depth to the sauce. The basic process involves sautéing garlic and onions in olive oil, then adding crushed or diced tomatoes. The sauce is simmered until it thickens, and balsamic vinegar is added to enhance the flavor with its slight sweetness and acidity. Seasonings like salt, pepper, and herbs such as basil or oregano are typically used to balance the flavors. This sauce pairs well with pasta, meat dishes, or as a pizza base.
Equipment
- Medium saucepan
- Wooden spoon or spatula
- Sharp knife
- Cutting board
- Measuring spoons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 4 large ripe tomatoes chopped (or 1 can of crushed tomatoes)
- 2 tablespoons balsamic vinegar
- 1 tablespoon tomato paste
- 1 teaspoon sugar optional, to balance acidity
- 1 teaspoon dried oregano
- 1 teaspoon dried basil or fresh basil leaves for garnish
- Salt to taste
- A pinch of red pepper flakes optional for a little heat
Instructions
- Warm the olive oil over medium heat in a medium-sized saucepan.
- Add the finely chopped onions to the pan and cook for about 5 minutes, stirring occasionally until they become soft and translucent.
- Stir in the minced garlic and cook for another 1-2 minutes, being careful not to let it burn.
- Add the chopped ripe tomatoes (or the can of crushed tomatoes) to the pan. Stir well to combine with the onions and garlic. Cook for 5-7 minutes, allowing the tomatoes to break down and release their juices.
- Add the balsamic vinegar, tomato paste, and sugar (if using) to balance the acidity. Stir well to incorporate the flavors.
- Sprinkle in the dried oregano, basil, salt, and red pepper flakes (if using). Let the sauce simmer for 15-20 minutes, stirring occasionally, until it thickens and the flavors meld together.
- Taste the sauce and add salt or sugar if needed.
- Once the sauce reaches your desired consistency, remove it from heat. Garnish with fresh basil leaves if you have them.
Notes
If you want an extra depth of flavor, you can reduce the balsamic vinegar separately by simmering it until it thickens slightly before adding it to the sauce. This will intensify its sweetness and give the sauce a richer finish.