| This recipe is liked by 2 person(s). |
Basic tomato sauce
Nb persons: 0
Yield: 6 cups
Preparation time: 15 minutes
Total time: 1 hour
Source: Mario Batali
| 1/4 cup | extra-virgin olive oil |
| 1 | spanish onion, 1/4" dice |
| 4 | garlic cloves, peeled and thinly sliced |
| 3 tablespoons | chopped fresh thyme leaves, or 1 tablespoon dried |
| 1/2 medium | carrot, finely grated |
| 2 (28-ounce) cans | peeled whole tomatoes, crushed by hand and juices reserved |
| Salt |
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.