Basic Tomato Sauce
NORMAL | 1 HOUR| MAKES 4 CUPS
Recipe by Chef Mario Batali, The Babbo Cookbook
Ingredients
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
2 28-oz. Cans peeled whole tomatoes
Kosher salt, to taste
Directions
Step 1
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.
Step 2
Add thyme and shredded carrot and cook for 5 minutes more, or until the carrot is quite soft.
Step 3
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.
Step 4
Season with salt and serve.
This sauce holds for 1 week in the refrigerator or up to 6 months frozen.
