All-Purpose Tomato Sauce

By | September 15, 2016

Ingredients

  • ¼ cup olive oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, chopped
  • 3 tablespoons chopped fresh thyme
  • ½ medium carrot, shredded
  • 2 (28-ounce) cans San Marzano whole tomatoes
  • Parmesan rind (optional)
  • Salt to taste

Preparation

Heat oil in a medium stockpot over medium heat. Add onion and garlic and sauté until onion begins to caramelize, approximately 15 minutes. Add thyme and carrot and continue to sauté for 5 additional minutes. Add tomatoes and their juice and bring to a boil over high heat. Add optional Parmesan rind, if you choose. Reduce heat and allow to simmer for 30 minutes. Season to taste with salt. Note: For pizza sauce, I purée the sauce with an immersion blender right in the pot. This sauce freezes wonderfully. I freeze leftovers in ½-cup portions.

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Ingredients

  • ¼ cup olive oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, chopped
  • 3 tablespoons chopped fresh thyme
  • ½ medium carrot, shredded
  • 2 (28-ounce) cans San Marzano whole tomatoes
  • Parmesan rind (optional)
  • Salt to taste
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