Ingredients
- 1 Spanish onion, cut into 1/4-inch dice
- 4 cloves garlic, thinly sliced
- 6 tablespoons virgin olive oil
- 4 tablespoons fresh thyme (or 2 tablespoons dried)
- 1/2 medium carrot, finely shredded
- 2 - 28-ounce cans of tomatoes, crushed and mixed well with their juices
- Salt, to taste
Directions
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months.
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By mkundmann
Truro, MA
on August 01, 2010
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Looking at this recipe, it seems to simple, the cooking time to short to develop any flavor. But it is remarkable.
By poohslh30_12734187
courtenay, 43
on March 13, 2010
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I love this sauce. It is fresh and clean, super simple to make and tastes great. When you pair it with fresh homemade pasta it is one of my best dinners to make for my family.
By melissa.donges_...
Oak Park, CA
on May 07, 2006
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Mario's basic tomato sauce is the best! I really don't have much of a review because it is soooo good. Why buy it for $4 a bottle when you can make it and freeze it?
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