Basic Tomato Sauce

  • Servings: 4
  • Rating:


1/4 cup evoo
1 Spanish onion, finely diced
4 garlic cloves, peeled and thinly sliced
3 tbsp chopped fresh thyme
1/2 medium carrot, finely shredded
2 28-oz cans peeled whole tomatoes (use San Marzano if you can find them)
kosher salt


In a 3 quart saucepan, heat the evoo over medium heat.  Add onion and garlic and cook until softened and light golden brown, about 8-10 minutes.  Add the thyme and carrot and cook until carrot is very soft, about 5 minutes more.  Using your hands, crush the tomatoes and add them along with their juices.  Bring mixture to a boil, stirring often, then lower to simmer.  Simmer until the sauce is as thick as cream of wheat/grits, about 30 minutes.  Season with salt to taste.

(**This sauce lasts up to 1 week in the refrigerator or up to 6 months in the freezer)