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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
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.

ENZO Products found in this recipe...

Organic Extra Virgin Olive Oil - Medium
Organic Extra Virgin Olive Oil - Medium
Organic Extra Virgin Olive Oil - Medium
Organic Extra Virgin Olive Oil - Medium
Organic Extra Virgin Olive Oil - Medium
Organic Extra Virgin Olive Oil - Medium

Organic Extra Virgin Olive Oil - Medium

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