Tomato Sauce (Sugo alla Pomadore)
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Time
prep 0:10
total 0:40
Ingredients
| 1 | md. onion, diced | | 4 cloves | garlic, peeled and thinly sliced | | 1 dash | crushed red chile flakes | | 3 tbsp. | chopped fresh thyme leaves, or | | 1 tbsp. | dried thyme or | | what ever herb is avalible | | 1/2 | md. carrot, grated | | 1/2 stalk | celery, finely diced | | 2 cans (1-3/4 lb. each) | crushed tomatoes (use a quality canned tomato Pomi, Glen Muir, some brand of San Marzanos or | | what ever, just not that Hunts or | | some generic crap with the all the preservatives and citric acid) | | Salt (seasoning as you go) |
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Instructions
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, chili flakes, tomato paste, and carrot, and celery and cook 5 minutes more, until the carrot and celery is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat to just barely a simmer for 30 minutes or until it's thick. Season with salt and pepper. If the sauce at the end is a little bitter or acidic add a table spoon of sugar but no more. This is your basic spaghetti sauce.
(Note: The herb thyme can be interchanged with other herbs; Basil, marjoram, etc.)
Author's Comments
This is the basic recipe for most tomato sauces in Italian cooking. If you can make this sauce, and make it well, you can make about any other tomato sauce and make it taste good.
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sugo al pomodoro, tomato sauce