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BASIC TOMATO SAUCE FOR ITALIAN DISHES - Courtesy of Celebrity Chef, Mario Batali

A "mother sauce" on which to build other complex pasta sauces, or just use as is. It is a great sauce for almost any pasta.

This is an excellent multi-purpose sauce. If you have your own recipe or brand of sauce, by all means use it.


INGREDIENTS:Yield: 4 cups

●  ¼ cup extra virgin olive oil 
●  1 Spanish onion, chopped in 1/4-inch dice 
●  4 garlic cloves, peeled and thinly sliced 
●  3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried 
●  ½ medium carrot, finely shredded 
●  2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved 
●  Salt, to taste


1.  In a 3-quart saucepan, heat the olive oil over medium heat. 

2.  Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. 

3.  Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. 

4.  Add the tomatoes and juice and bring to a boil, stirring often. 

5.  Lower the heat and simmer for 30 minutes until as thick as hot cereal. 

6.  Season with salt and serve. 

7.  This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Serve over tortellini,
     or your favorite pasta.

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