Basic Tomato Sauce
Nov. 24th, 2011 07:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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cookbookMario Batali
Simple Italian Food
makes 4 cups
1/4 cup extra virgin olive oil
1 Spanish onion, chopped in a 1/4 inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 28 ounce cans peeled whole tomatoes, crushed by hand and juices reserved
salt to tastes
In a 3 quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and the carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds one week in the refrigerator or up to six months in the freezer.
Simple Italian Food
makes 4 cups
1/4 cup extra virgin olive oil
1 Spanish onion, chopped in a 1/4 inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 28 ounce cans peeled whole tomatoes, crushed by hand and juices reserved
salt to tastes
In a 3 quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and the carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds one week in the refrigerator or up to six months in the freezer.