A good, Basic Tomato Sauce is a kitchen staple throughout Italy.  From region to region, town to town, house to house, you will see variations on this with each claiming "the best" or "only" way to do it.  This sauce can be added to pasta with some freshly grated parmesan or used as a base for a variety of dishes.  Below is a version from renowned Chef Mario Batali.  Mario is a fan of ZIOBAFFA and we are fans of Multo Mario.  So here ya go...

¼ cup extra virgin OLIVE OIL (try Olio23 Degrees) 
1 Spanish ONION, chopped in ¼ inch dice
4 garlic CLOVES, peeled and thinly sliced
3 tablespoons chopped fresh THYME leaves, or 1 tablespoon dried
½ medium CARROT, finely shredded
2 28-ounce cans PEELED WHOLE TOMATOES, crushed by hand and juices reserved
( ZB note:  we love finding imported San Marzano tomatoes from Italy.  try Cento)

SALT to taste  

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 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 salt and serve. This sauce holds one week in the refrigerator or up to six months in the freezer.

Makes 4 cups.

Jason BaffaComment