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Basic Tomato Sauce
Mario Batali
of Otto
Yields 4 cups
1⁄4 cup extra-virgin olive oil
1 large Spanish onion, chopped into 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 shredded
1 28-ounce can peeled whole tomatoes, crushed by hand,
with their juices
Salt to taste
Heat the oil in a 3-quart saucepan 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 more minutes, 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 the sauce is as thick as
hot cereal. Season to taste with salt. This sauce
keeps for 1 week in the refrigerator and up to 6
months in the freezer.< |
