Basic Tomato Sauce
Recipe courtesy of Mario Batali
Total Time: 1 hr
Cook: 45 min
1/4 cup extra-virgin olive oil
1 Spanish onion, 1/4-inch dice 4 garlic cloves, peeled and thinly sliced 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried 1/2 medium carrot, finely grated 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved Salt Spaghetti, cooked al dente Whole basil leaves, for garnish Grated Parmesan, (optional) ADD CHECKED ITEMS TO GROCERY LIST
Directions In a 3-quart 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 thyme and 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.
When ready to use, the cooked pasta should be added to a saucepan with the appropriate
amount of sauce. Garnish with basil leaves and cheese, if using.
Modifications we made after.
Blended the tomatoes
Red pepper (flakes)
Reduced sauce for longer
Upped the (amount) carrots
The sauce was fine, but our sauce is on like a godly level. IF GODS ATE SAUCE, THIS WOULD BE THE SAUCE THEY EAT.