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Mario Batali's Basic Tomato Sauce


This recipe adapted from Mario Batali's "Molto Italiano" (Ecco, 2005)

  • Yield: Makes 4 cups

Source: Martha Stewart Living, May 1999


  • 1/4 cup extra-virgin olive oil
  • 1 Spanish onion, cut into 1/4-inch pieces
  • 4 cloves garlic, thinly sliced
  • 3 tablespoons chopped fresh thyme
  • 1/2 medium carrot, finely shredded
  • 2 cans (28-ounce) whole tomatoes
  • Coarse salt


  1. In a 3-quart saucepan, heat olive oil over medium heat. Add onion and garlic; cook until soft and light golden brown, 8 to 10 minutes. Add thyme and carrot; cook until carrot is soft, about 5 minutes.

  2. Add tomatoes with their juice; stirring often, bring to a boil. Lower heat; simmer until thick as hot cereal, about 30 minutes. Season with salt. Sauce can be refrigerated for up to 1 week or frozen for 6 months.

Reviews Add a comment

  • MS10465780
    11 DEC, 2007
    mario's baccala sauce