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Basic Tomato Sauce
1 hour
Homemade Ingredients & Condiments
0 of 0
0
104 cal/1/2 cups
foodnetwork.com
Ingredients
  1. 1/4cups (≈54gestimated from: Oil, olive, salad or cooking [cup]) Olive Oil, Extra-Virgin
  2. 1medium (≈110gestimated from: Onions, raw [medium (2-1/2" dia)]) Onion 1/4-inch dice
  3. 4cloves (≈12gestimated from: Garlic, raw [clove]) Garlic peeled and thinly sliced
  4. 3tbsp (≈7.2gestimated from: Thyme, fresh [tsp]) Thyme, Fresh chopped
  5. 1/2medium (≈30.5gestimated from: Carrots, raw [medium]) Carrot finely grated
  6. 56oz (1587.6goz → g) Tomatoes, canned, whole (in juice) crushed by hand and juices reserved
  7. 1pinch (≈0.4gestimated from: Salt, table [cup]) Salt
Steps
  1. 1 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.
  2. 2 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.
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