Basic Tomato Sauce
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This recipe is so useful, I keep it on hand at all times. It couldn't be easier to make, and you don't even need fresh tomatoes. Use good canned Italian tomatoes, like Progresso. This sauce freezes well, so feel free to double the recipe, so you can put some away.
This works well as a basis for Creole dishes, as it's seasoned with thyme rather than basil. If you're making Italian dishes, substitute basil for its distinctive sweetness and perfume.
INGREDIENTS
1 Spanish onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
3-ounces extra-virgin olive oil
4 tablespoons fresh thyme, or 2 teaspoons dried, crushed
1/2 medium carrot, finely shredded
2 (28-ounce) cans of tomatoes, crushed and mixed well with their juices
Salt, to tasteSauté the onion and garlic in the olive oil over medium heat until translucent, but not brown - about 10 minutes. Add the thyme and carrot and cook 5 minutes more. Add the tomatoes.
Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt, to taste.
Serve immediately, or set aside for further use. The sauce may be refrigerated for up to 1 week or frozen for up to 6 months.
Makes 6 cups
See Basic Tomato Sauce 2
See Basic Tomato Sauce 3