Basic Tomato Sauce
This recipe is adapted from Mario Batali's Basic Tomato Sauce (as found in "Molto Italiano"). Actually, adapt is not quite accurate as the only difference between the my version and his is the number of can whole tomatoes used. Batali called for two 28-ounce cans and I use only one. I believe that Batali meant one instead of two and the difference came about because of typographic error. (Trust me, I started with two 28 ounces and the resulting sauce was thin in taste, even after the entire soupy mixture finally attained the "thick as hot cereal" consistency, which took an hour instead of the estimated 30 minutes).
Also, even though he advised three tablespoons of chopped fresh thyme, I don't really bother with that painstaking act of chopping the already fine leaves into finner bits. When I feel lazy - which is often - or when the leaves are too tender for easy plucking off the stems, I simply tie a bunch of thyme (approximating 3 tbs) together and throw it into the pot. Tastes just fine, in my opinion. In fact, I would say it taste better because I am not all wearied from the trouble of pulling the bits of leaves off the stems. Here it is:
Makes 4 Cups
1/4 cup Extra Virgin Olive Oil
1 Spanish Onion, cut into 1/4 inch dice
4 cloves Garlic, thinly sliced
3 tbs fresh Thyme (see introduction above)
1/2 medium Carrot, finely shredded
One 28 ounce can whole Tomatoes
Heat the olive oil over medium heat in a 3 quart saucepan (or any medium sized saucepan will do). Add teh onion and garlic and cook until soft and light golden brown. Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes.
Decant the entire content of the can tomatoes into pot and bring to a boil. Stir often and break the tomatoes into half or quarter bits with a wooden spoon (do so gently or you might end up with tomato juice everywhere!). Lower the heat and simmer until as thick as hot cereal (Batali estimates about 30 minutes, mine usually takes 40 to 45 minutes). Season with salt.
(other notes: it is important to start with whole tomatoes. I made the sauce using chopped tomatoes. The result was inferior.)
Also, even though he advised three tablespoons of chopped fresh thyme, I don't really bother with that painstaking act of chopping the already fine leaves into finner bits. When I feel lazy - which is often - or when the leaves are too tender for easy plucking off the stems, I simply tie a bunch of thyme (approximating 3 tbs) together and throw it into the pot. Tastes just fine, in my opinion. In fact, I would say it taste better because I am not all wearied from the trouble of pulling the bits of leaves off the stems. Here it is:
Makes 4 Cups
1/4 cup Extra Virgin Olive Oil
1 Spanish Onion, cut into 1/4 inch dice
4 cloves Garlic, thinly sliced
3 tbs fresh Thyme (see introduction above)
1/2 medium Carrot, finely shredded
One 28 ounce can whole Tomatoes
Heat the olive oil over medium heat in a 3 quart saucepan (or any medium sized saucepan will do). Add teh onion and garlic and cook until soft and light golden brown. Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes.
Decant the entire content of the can tomatoes into pot and bring to a boil. Stir often and break the tomatoes into half or quarter bits with a wooden spoon (do so gently or you might end up with tomato juice everywhere!). Lower the heat and simmer until as thick as hot cereal (Batali estimates about 30 minutes, mine usually takes 40 to 45 minutes). Season with salt.
(other notes: it is important to start with whole tomatoes. I made the sauce using chopped tomatoes. The result was inferior.)
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