Beer Tomato Sauce

Beer Tomato Sauce

Dark beer simmered into crushed tomatoes gives this sauce a rich, malty depth.

Total 55 min Makes 16 oz Calories 110/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Kosher

This tomato sauce gets its deep, slightly bitter undertone from a cup of dark beer reduced with onions and garlic before the tomatoes go in. The long simmer mellows the beer's sharpness into a rounded savory flavor that works well over pasta, grilled sausages, or polenta.

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup dark beer (such as stout or porter)
  • 28 ounces crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh basil, chopped

Method

  1. Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent.

  2. Add the garlic and cook, stirring, until fragrant.

  3. Pour in the dark beer, raise heat to medium-high, and simmer until reduced by about half.

  4. Stir in the crushed tomatoes, tomato paste, oregano, red pepper flakes, sugar, salt, and black pepper.

  5. Reduce heat to low and simmer uncovered, stirring occasionally, until the sauce thickens and darkens slightly.

  6. Remove from heat, stir in the fresh basil, and taste for seasoning before serving.

Rate this recipe

★ 3.8 (1)

Beer Tomato Sauce

This tomato sauce gets its deep, slightly bitter undertone from a cup of dark beer reduced with onions and garlic before the tomatoes go in. The long simmer mellows the beer's sharpness into a rounded savory flavor that works well over pasta, grilled sausages, or polenta.

55 min 16 oz 110 cal

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup dark beer (such as stout or porter)
  • 28 ounces crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh basil, chopped

Method

  1. 1

    Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent.

  2. 2

    Add the garlic and cook, stirring, until fragrant.

  3. 3

    Pour in the dark beer, raise heat to medium-high, and simmer until reduced by about half.

  4. 4

    Stir in the crushed tomatoes, tomato paste, oregano, red pepper flakes, sugar, salt, and black pepper.

  5. 5

    Reduce heat to low and simmer uncovered, stirring occasionally, until the sauce thickens and darkens slightly.

  6. 6

    Remove from heat, stir in the fresh basil, and taste for seasoning before serving.