Recipe courtesy of Mario Batali
Show: Molto Mario
Save Recipe Print
Total:
55 min
Prep:
10 min
Cook:
45 min
Yield:
6 cups

Ingredients

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.

Trending Videos 6 Videos

Get the recipe

Chocolate Waffle Cake 00:46

Make a fun breakfast with this chocolate and raspberry waffle cake.

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Tomato Sauce for Canning

Recipe courtesy of Sean Timberlake

Basic Stuffing

Recipe courtesy of Food Network Kitchen

Easy Caramel Sauce

Recipe courtesy of Ree Drummond

Fire Roasted Tomato Blender Salsa

Recipe courtesy of Food Network Kitchen

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Classic Italian Bolognese Sauce

Recipe courtesy of Michele Urvater

Pan-Seared Branzino with Tomato and Capers

Recipe courtesy of Giada De Laurentiis

Beef Taco Salad with Chunky Tomato Dressing

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.