This sauce can be used for anything but it is especially delicious when used in casseroles like lasagna and eggplant parmagiana. But it is equally delicious over pasta with a generous sprinkling of Parmigiana Reggiano over it. It can be refrigerated for several days and freezes especially well.
Home Cookin v9.76 Chapter: My Recipes
ITALIAN STYLE TOMATO SAUCE 2 Tbsp olive oil
1 large onion, chopped
4 cloves garlic, minced
1 large carrot, grated
6 oz can tomato paste
24-1/2 oz jar passata or tomato sauce
2 14.5-oz cans diced tomato
1 Tbsp dried thyme
1 Tbsp dried oregano
1 tsp dried basil
salt and pepper to taste
Heat the olive oil over medium high heat in a large saucepan. Add the onion and cook for aminute, then add the garlic. Cook until the onion is just translucent. Add the grated carrot and cook for another 5 to 10 minutes, stirring frequently.
Add the tomato paste and cook for a minute, stirring constantly, then add the passata, tomato, and the spices. Add a cup of water and stir everyihing together. Bring to a low simmer and cook, uncovered, until the sauce has thickened and turned dark, for at least an hour up to two hours. Remove from the heat and adjust the seasoning to taste.
1 March 2020
Exported from Home Cookin v9.76 (http://www.mountainsoftware.com/)
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