Basic Tomato Sauce

1 Spanish onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
3 fl. oz. virgin olive oil
4 tbsp. fresh thyme or 2 tbsp. dried thyme
1/2 md. carrot, finely shredded
2 cans (28 oz. each) crushed tomatoes, with their juices
Salt, to taste

Directions:

Sauté the onion and garlic in the olive oil over medium heat until translucent but not brown (approximately 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 future use.

Comments from Kathleen Morrison :

The sauce may be refrigerated for up to one week or frozen for up to 6 months.

User Reviews:

Actually, Mario Batali uses carrots in his recipe, which is very similar to this one, and it's damn good.

submitted by mario on October 31, 2004

I would not even try this recipe with carrots and thyme. We don't use oregano either. If you cook it long enough, there is no acid. Also I'm with Pauly, if you aren't calling it gravy, you don't know what you're doing anyway!!

Submitted by Linda on December 03, 2003

Anyone calling it sauce when they mean gravy has no credibility anyway. Only one person on this review list called it gravy. This whole category is a sham!

Submitted by Pauly on December 01, 2002

View all 12 reviews of this recipe.

Add your review of this recipe.