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extra-virgin olive oil Spanish onion kosher salt freshly ground black pepper garlic carrot thyme tomatoes
Viewed: 44 - Published at: a year agoIngredients
- 1/4 cup extra-virgin olive oil
- 1 large Spanish onion, finely diced (about 2 cups)
- 1 tablespoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 4 garlic cloves, thinly sliced
- Half of a medium carrot, peeled and shredded in a food processor or on a box grater
- 3 tablespoons fresh thyme leaves
- 2 28-ounce cans whole peeled plum tomatoes, including their juices (preferably San Marzano)
Method
- Heat the olive oil in a medium saucepan over medium heat.
- Add the onion, sprinkle with the salt and the pepper, and cook the onion, stirring occasionally, until it is tender and translucent, about 10 minutes.
- Add the garlic and cook 1 to 2 minutes to soften , stirring constantly so it doesnt brown.
- Add the carrot and thyme leaves and cook, stirring occasionally, until the carrot is soft, 6 to 8 minutes.
- Add the tomatoes, including their juices; bring the liquid to a boil, reduce the heat, and simmer the sauce, stirring often, for about 30 minutes, until it has thickened slightly.
- (Be careful: the tomato sauce can burn easily if you dont stir it often enough or if you have the heat too high.)
- When the sauce is done, pass it through a food mill into a large bowl.
- Taste for seasoning and add more salt or pepper, if desired.
- Use the sauce or set it aside to cool to room temperature, then transfer it to an airtight container and refrigerate for up to several days or freeze for up to several months.
