So, making your own tomato sauce may not sound easy, but I assure you, not only is it simple, it’s also really delicious. Once you try this sauce, you’ll never want to buy sauce from a jar again. My best advice – make lots and store in your fridge/ freezer. You’ll find yourself wanting to add use this with all your favorite dishes! I have a few posts coming up where I’ll use this tomato sauce in different ways…more to come!
2 28oz cans Cento Tomatoes (I think they taste the freshest)
1 yellow onion diced
3 carrots diced
1 clove garlic – minced
2-3 tbs. balsamic vinegar (optional)
red pepper flakes (optional)
4-5 Basil leaves sliced thin
4-5 stems Thyme (optional)
1) Saute onion, carrots, garlic, red pepper flakes, salt, and pepper ( just a pinch of salt and a few turns of pepper) over medium heat with olive oil for about 5 minutes – just until onions are opaque and carrots tender. Add the thyme and cook for 1-2 minutes more.
2) Add two cans of whole, peeled canned tomatoes. Add salt and pepper – season generously. Some chefs say you should season every layer of your dish and this is definitely a sauce where you should.
3) As tomatoes begin to cook down, break them apart using the back of a spoon or potato masher. Add the balsamic vinegar if using and thinly sliced basil leaves. I think the vinegar adds a real depth of flavor.
4) Let sauce simmer for at least 20 minutes so all the flavors come together. If you want a smoother consistency, use a hand blender to really make it smooth.