Name: Tomato Sauce
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 1 serving
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.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

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Tomato Sauce

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