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Tuesday, September 13, 2011

As Ina would say 'Back to Basics'

Basic Tomato Sauce

I realize that it is much easier to buy tomato sauce than making it yourself, but I promise this sauce will make you never want to buy tomato sauce from the store again. The reason this sauce is special is because it has a hidden gem, the carrot. One would not think a carrot could make such a difference, and to be honest I am not the biggest fan of carrots, but once the sauce is finished cooking you would never know carrot was ever an ingredient. I know its easier to buy and have the tomato sauce on hand whenever you need a simple weeknight dinner, but if you make a generous amount of this basic tomato sauce you will have so much frozen sauce that you will always have it on hand. The freshness of the ingredients and ease of producing will make this sauce a staple in your household.

Basic Tomato Sauce Recipe

Makes: 1 large mason jar *you can double or triple depending on how many guests or how much you want to reserve
Prep Time: 5 minutes
Cook Time: 30 minutes

1 28-ounce can San Marzano crushed or whole tomatoes (
3 fresh garlic cloves, finely minced or crushed
1 large spanish onion, diced
1 small carrot, peeled and grated 
2 1/2 tablespoons extra-virgin olive oil
1/2 cup fresh basil, finely chopped
1/8 cup fresh italian parsley, finely chopped
1/8 teaspoon red chili flakes
1 tablespoon tomato paste
Salt and Pepper to taste

In a dutch oven or large saucepan, heat olive oil over medium heat. Add onions and garlic cook until onions are transparent. Add grated carrot and cook for another 5 minutes, until carrot is soft. Add crushed tomatoes and red chili flakes, stir to combine. Bring sauce up to a boil, reduce to simmer and simmer sauce for 30 minutes. 

Remove from heat and add basil, parsley, tomato paste, salt and pepper to taste. Combine well until paste becomes a part of the sauce. 

Can be served immediately, but to reserve let cool and store in jars or freeze in Ziploc bags. 

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