| Cuisine: Italian | Type: Sauce or Dressing | Serves: 4 cups |
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Source:
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Mario Batali |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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1/4 cup extra-virgin olive oil 1 Spanish onion, cut into 1/4-inch dice 4 cloves garlic, thinly sliced 3 tbs. chopped fresh thyme 1/2 medium carrot, finely shredded Two 28-oz. cans whole Italian tomatoes Salt |
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Instructions:
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1. 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, 8 to 10 minutes. Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes. 2. Add the tomatoes, with their juice, and bring to a boil, stirring often. Lower the heat and simmer until as thick as hot cereal, about 30 minutes. Season with salt. The sauce can be refrigerated for up to 1 week or frozen for 6 months. |
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Related recipes:
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None |
2007-03-17