Basic Tomato Sauce
1 tablespoon extra-virgin olive oil
1 large onion, finely diced
3 garlic cloves, peeled and thinly sliced
6-8 basil leaves, roughly chopped
1/2 medium carrot, finely grated
2 jars Passata (San Marzano tomatoes are preferred as they are the best)
Salt and pepper to taste
Directions:
In a large, heavy saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add the carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
Directions:
In a large, heavy saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add the carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
Not bad, but a would use celery instead of the carrot. Oregano and some sugar. Sugar is the key.
ReplyDeleteThanks for your comment! Unfortunately, I hate celery so I don't tend to put it in many dishes except as a flavouring agent that can be removed. Also if you use San Marzano tomatoes you don't need sugar. I find that the subtle sweetness of the carrots adds all that is needed to round out this sauce.
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