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.Homemade Tomato Sauce

Source of Recipe

From "Cook With Me" by Alex Guarnaschelli


Recipe Introduction

"This is the tomato sauce that I keep in the fridge for those days when I want something home-cooked but don't feel like preparing a full meal. It's a little different from the recipe I use for baked pasta dishes. It has carrots, which add extra sweetness and texture for a simple pasta dish. It instantly makes meats like chicken, pork, and beef that much more comforting. I also drop it, piping hot, into a bowl of spaghetti along with some fresh basil. I used to make lots of mini pizzas by spooning a bit of tomato sauce on a toasted English muffin and then broiling some slices of mozzarella over the top. I made one for Ava the other day and she said, 'Ma, this is the true breakfast pizza.' There is something so satisfying about cooking your own sauce. It can almost make you feel like an Iron Chef in your own home!"

List of Ingredients

â—¦ ¼ cup extra-virgin olive oil
â—¦ 4 medium yellow onions, halved and thinly sliced
â—¦ 2 medium carrots, peeled and grated
â—¦ 10 large cloves garlic, thinly sliced
â—¦ ½ teaspoon dried red pepper flakes
â—¦ Kosher salt
â—¦ 2 teaspoons sugar
â—¦ 2 teaspoons dried oregano
â—¦ 2 (28-ounce) cans peeled whole tomatoes, with their juices, lightly crushed
â—¦ 1 cup fresh basil leaves


Recipe

In a large skillet, heat the olive oil over medium heat. Add the onions, carrots, garlic, and red pepper flakes, season with salt, and cook, stirring occasionally, until the onions are translucent and tender, 5 to 8 minutes.

Add the sugar, oregano, and the tomatoes and their juices. Cook, stirring. from time to time, until the tomatoes taste cooked and the raw garlic aroma mellows, 12 to 15 minutes. Taste for seasoning. Add the basil leaves.

Serve immediately or cover and refrigerate for up to 5 days. You can also freeze the tomato sauce in an airtight container or a resealable freezer bag for up to 4 weeks.

Makes about 5 cups