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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

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Ingredients

  • 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

Directions

  1. Step 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. Step 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.

Source
The Martha Stewart Show, July Winter 2007

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Reviews (1)

  • 11 Dec, 2007

    mario's baccala sauce