|TOMATO SAUCE - the little black dress of tomato sauces|| |
: basic tomato sauce
: Mrs Butterfingers
: 4 cups
- ¼ cup extra-virgin olive oil
- 1 large onion, cut into ¼ inch dice
- 4 fat cloves garlic, thinly sliced or finely chopped
- 3 tablespoons chopped fresh thyme
- ½ medium carrot, finely shredded (about ½ cup)
- kosher salt and freshly ground black pepper
- two 28- ounce cans whole tomatoes (preferably Italian)
- In a 3 quart heavy saucepan, heat the olive oil over medium heat.
- Add the onion, sprinkle with a generous teaspoon of salt and cook until soft (about 8 to 10 minutes)
- The last 2-3 minutes of cooking add the garlic and saute briefly.
- Then add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes.
- Add the tomatoes, with their juice, and bring to a boil, stirring often.
- Lower the heat and simmer until thick, about 30 minutes.
- As the sauce simmers stir it occasionally to to break down the tomatoes.
- Taste and adjust the salt if necessary and add a generous grind of black pepper.
This the tomato sauce you want tucked away in your refrigerator. It will keep for up to one week. Or stash it in your freezer where it will keep for six months. Like the little dress that can take you anywhere this basic TOMATO SAUCE is wonderfully versatile. Use it on pizza, toss it with pasta or use when preparing antipasto or brunch dishes. The best part is it contains just a few ingredients about cooks in about 30-40 minutes. Remember too long cooking of your tomato sauce turns it a tad acidic.