1/4 cup extra virgin olive oil
1 onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
2 tablespoons chopped fresh basil leaves, or 2 tablespoons dried
1 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
White pepper, to taste
Salt, to taste

Cooking Instructions

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the basil, thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with white pepper and salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Yield: 4 cups
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