Tomato Sauce

Total Time:
1 hr 25 min
Prep:
10 min
Cook:
1 hr 15 min

Yield:
1 serving
Level:
Easy

Ingredients
  • 2 tablespoons chopped carrots
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1/3 onion, chopped
  • 1/2 teaspoon dried oregano
  • 8 ounces canned crushed tomatoes
  • 4 fresh basil leaves
  • 1/3 bay leaf
  • Kosher salt and freshly ground black pepper
Directions
  • In a medium saucepan set over medium heat, add the carrots, olive oil, garlic and onions. Sweat until cooked through, 10 to 15 minutes. Add the oregano, tomatoes, basil and bay leaf. Simmer until the acidity diminishes, 1 hour.

  • Puree the sauce or leave it chunky (if the vegetables are finely chopped and uniform in size). Season with salt and pepper, and use immediately or cool and reserve for a later use.

Blending Hot Liquids: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.


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