Basic Tomato Sauce

Total Time:
50 min
Prep:
5 min
Cook:
45 min

Yield:
6 cups

Ingredients
  • 1 Spanish onion, cut into 1/4-inch dice
  • 4 cloves garlic, thinly sliced
  • 3 ounces 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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    Recipe courtesy of Dave Lieberman