Basic Tomato Sauce

By Laurniesaurus

© 2002 by Mario Batali, The Babbo Cookbook

Ingredients

• 1/4 c. extra-virgin olive oil
• 1 Spanish onion, finely diced
• 4 garlic cloves, peeled and thinly sliced
• 3 Tbsp. fresh thyme, chopped, or 1 Tbsp. dried
• 1/2 medium carrot, finely shredded
• 2 28-oz. cans peeled whole tomatoes
• Kosher salt, to taste

Details

Servings 4
Adapted from foodandwine.com

Preparation

Step 1

1. In a 3-qt. saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, 8 to 10 minutes. Add the thyme and carrot and cook for 5 minutes more, or until the carrot is soft. With your hands, crush the tomatoes and add them with their juices.

2. Bring to a boil, stirring often, and then lower the heat and simmer for 30 minutes, or until the sauce is as thick as hot cereal. Season with salt and serve.

Sauce will hold for 1 week in the refrigerator or for up to 6 months in the freezer.