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Basic Tomato Sauce

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)

Salt

Pepper

Directions:

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.

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