MARIO BATALI'S BASIC TOMATO SAUCE
1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 to 4 tablespoons chopped fresh thyme leaves (or 1 tablespoon dried thyme)
1/2 medium carrot, finely shredded
2 cans (28 ounces each) canned whole tomatoes, crushed by hand, with their juice
salt (to taste)
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 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 to taste. Serve immediately or refrigerate or freeze for future use.
The sauce may be refrigerated for up to one week or frozen for up to 6 months.
Makes 4 cups
Source: Molto Mario, Mario Batali
1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 to 4 tablespoons chopped fresh thyme leaves (or 1 tablespoon dried thyme)
1/2 medium carrot, finely shredded
2 cans (28 ounces each) canned whole tomatoes, crushed by hand, with their juice
salt (to taste)
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 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 to taste. Serve immediately or refrigerate or freeze for future use.
The sauce may be refrigerated for up to one week or frozen for up to 6 months.
Makes 4 cups
Source: Molto Mario, Mario Batali
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