Basic Tomato Sauce

By á-1292

The only secret to this sauce, says chef Nancy Silverton, is to start with good canned tomatoes (look for San Marzano tomatoes that were grown in Italy).

Ingredients

• 1/4 cupextra-virgin olive oil
• 2 cupsfinely chopped onions
• 1 tablespoonkosher salt plus more
• 1/2 teaspoonfreshly ground black pepper
• 4 garlic cloves, thinly sliced
• 1/2 medium carrot, coarsely grated
• 3 tablespoonsfresh thyme leaves
• 228-ounce cans whole peeled Italian plum tomatoes (preferably San Marzano)
• special equipment
• A food mill (optional)

Preparation

Step 1

Heat oil in a medium saucepan over medium heat. Add onions, 1 tablespoon salt, and pepper; cook, stirring often, until onions are soft, about 8 minutes. Add garlic and cook until softened but not browned, 1-2 minutes. Add carrot and thyme and cook, stirring occasionally, until carrot is soft, about 5 minutes. Add tomatoes with juices and bring to a boil. Reduce heat and simmer, stirring often to break up tomatoes, until sauce is thickened, about 30 minutes.

Set a food mill over a large bowl. Pass sauce through food mill for the best texture (or purée sauce in a food processor). Season sauce to taste with salt and pepper. DO AHEAD Can be made 3 days ahead. Let cool completely, cover, and chill (or store airtight and freeze for up to 6 months).