Name: Twice-Cooked Sunday Tomato Sauce
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: about 1 quart
Ingredients: 2 tablespoons extra-virgin olive oil; 2 small yellow onions, thinly sliced; 2 medium carrots, grated; 5 large cloves garlic, thinly sliced; Kosher salt; 1/4 teaspoon red pepper flakes; 1/4 cup dry white wine; One 28-ounce can whole tomatoes; 2 teaspoons sugar

Directions

Make the sauce: In a medium skillet over medium-high heat, heat the olive oil. Add the onion, carrot and garlic slices and season with salt and the red pepper flakes. Cook for about 5 minutes, then add the white wine. Cook a few minutes more until almost all of the liquid cooks out, then add the tomatoes and sugar. Use a wooden spoon to break up some of the tomatoes. Add about 1 cup water. Cook for 12 to 15 minutes over medium heat, stirring from time to time, until the tomatoes feel soft. Transfer to a blender and puree until smooth.
Preheat the oven to 350 degrees F.
Bake the sauce: Line a baking sheet with parchment paper and ladle the sauce out onto the tray. Place the tray in the oven and bake the sauce for about 15 minutes. Watch that the edges don’t burn. The sauce should look like it’s reducing and losing liquid. Transfer to a bowl to cool.
Serve with pasta topped with some basil leaves and grated Parm

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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