Batali Tomato Sauce


It comes out best if images of Jesse Metcalf in his underwear are recalled.

¼ cup extra virgin olive oil
1 large Spanish onion, chopped into ¼ inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme or 1 tablespoon dried
½ medium carrot finely shredded
28 ounce can peeled whole tomatoes, crushed by hand with their juices
Salt to taste

Heat the oil in a three quart saucepan over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8-10 minutes. Add the thyme and carrot and cook five more minutes until the carrot is quite soft. Add the tomatoes and juice and bring to a boil stirring often. Lower the heat and simmer for thirty minutes until the sauce is as thick as hot cereal. Season to taste with salt. This sauce keeps for 1 week in the refrigerator and up to six months in the freezer.

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