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A MARIO BATALI RECIPE

Basic Tomato Sauce

Molto Italiano

 

 

The first essential I teach a kitchen novice is how to make my basic tomato sauce. It’s simple, it’s delicious and it’s so my kind of Italian cooking it almost hurts. While I love my jarred pasta sauces when on the go, I highly recommend this classic recipe when you have time to channel your nonna.

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Ingredients

Makes 4 cups

Garlic
Olive Oil
Tomato

¼ cup extra-virgin olive oil

1 large onion, cut in ¼ inch dice
garlic cloves, thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
½ medium carrot, finely shredded
2 28-ounce cans peeled whole tomatoes, crushed by hand and juices reserved
Kosher salt to taste

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, 8-10 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.

 

*This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

 

Learn how to perfectly sauce pasta! 

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"Food is much better off the hand than the fork."

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