The Chef Upstairs

 

Mario Batali Simple Tomato Sauce

Serves 6

  • 1/4 cup extra-virgin olive oil
  • 1 Spanish onion, 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 grated
  • 2 (28-ounce) cans San Marzano tomatoes, crushed by hand and juices reserved
  • Kosher salt to taste

Directions

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 6 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.

When ready to use, the cooked pasta should be added to a saucepan with the appropriate amount of sauce. Garnish with basil leaves and cheese, if using.


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