Basic Tomato Sauce

By LaLaCooks

Mario Batali

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 Spanish onion, cut into 1/4-inch dice
• 4 cloves garlic, thinly sliced
• 1/2 medium carrot, finely shredded
• 3 tablespoons chopped fresh thyme
• Two 28-ounce cans whole tomatoes (I like Pomì strained tomatoes)
• kosher salt

Details

Servings 4
Adapted from italiankitchen.com

Preparation

Step 1

In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft and light golden brown, 8 to 10 minutes. Add the carrot and thyme and cook, stirring, until the carrot is softened, about 5 minutes.

Add the tomatoes, with their juices, breaking up the tomatoes with your hands, and bring to a boil, stirring often. Lower the heat and simmer until the sauce is as thick as hot cereal, about 30 minutes. Season with salt and remove from the heat. (Once cool, the sauce can be refrigerated, tightly covered, for up to 1 week or frozen for up to 6 months.)

Makes 4 cups