Use whatever type of tomatoes you like: juicy heirlooms, meaty plums, or sweet yellows.
- Yield: Makes about 4 cups (enough for 16 pizzas)
Photography: Marcus Nilsson
Source: Whole Living, September 2011
- 4 tablespoons extra-virgin olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, chopped
- 2 medium carrots, finely chopped
- 3 pounds ripe tomatoes, chopped, juices reserved
- Coarse salt and freshly ground pepper
- 1 1/2 teaspoons dried oregano
- 8 fresh basil leaves, torn if large
Heat oil in a saucepan over medium heat. Add onions, garlic, and carrots and cook until tender, 8 to 10 minutes. Add tomatoes and their juices, a pinch of salt, oregano, and basil; bring to a simmer.
Reduce heat to low and cook, stirring occasionally until sauce is thick, about 1 hour. Puree in a food processor, if desired. Season with salt and pepper.
Let sauce cool to room temperature before using on pizza. (Refrigerate for up to a week, or freeze for up to two months.)