Basic Tomato Sauce
Recipe by Chef Mario Batali, The Babbo Cookbook
¼ Cup ENZO Organic Extra Virgin Olive Oil- Medium
1 Spanish onion, finely diced
4 Garlic cloves, peeled and thinly sliced
3 Tbsp. Fresh thyme, chopped or 1 tbsp. dried
½ Medium carrot, finely shredded
28-oz. Cans peeled whole tomatoes
Kosher salt, to taste
In a 3-quart saucepan, heat olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, 8 to 10 minutes.
Add thyme and shredded carrot and cook for 5 minutes more, or until the carrot is quite soft.
With your hands, crush tomatoes and add them with their juices. Bring to a boil, stir often, and then lower the heat and simmer for 30 minutes or until the sauce is as thick as hot cereal.
Season with salt and serve.
This sauce holds for 1 week in the refrigerator or up to 6 months frozen.