Basic Tomato Sauce

By Merib

Mario Batali

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 Spanish onion (1/4-inch dice)
• 4 cloves garlic (thinly sliced)
• 3 tablespoons chopped fresh thyme leaves (or 1 tablespoon dried thyme)
• 1/2 medium carrot (finely grated)
• 2 cans peeled whole tomatoes (28 ounces each, crushed by hand, juices reserved)
• salt and freshly ground black pepper to taste

Preparation

Step 1

Add olive oil to a medium saucepan and place over medium heat. Once hot, add the onion and garlic, and season with salt and pepper. Sauté until translucent and slightly caramelized, about 8 to 10 minutes.
Add the thyme and carrot, and sauté for 5 more minutes.
Add the tomatoes and bring to a boil, stirring often. Lower the heat to a simmer. Cook for 30 minutes. Season with salt and pepper to taste.
Tip: Refrigerate the sauce in an airtight container for 1 week or freeze for up to 6 months.