INGREDIENTS:
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 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices
reserved
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 and serve. This sauce holds 1 week in the
refrigerator or up to 6 months in the freezer. Serve over tortellini.
Yield: 4 cups
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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 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried 1/2 medium carrot, finely shredded 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved 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 and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Serve over tortellini. Yield: 4 cups
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