Pasta Sauce
2013-08-25
- Yield : 16 to 20 servings (1 gallon)
- Cook Time : 45m
- Ready In : 45m
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Ingredients
- 3 quarts canned whole peeled tomatoes
- 1 cup extra-virgin olive oil
- 1/2 cup fresh basil, chiffonade
- 1/2 cup small diced carrot
- 1 tablespoon fresh oregano, chopped
- 1 small yellow onion, diced
- 5 cloves garlic, chopped
- 2 cups canned diced tomatoes
- 1/2 cup tomato paste
- 3 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
Method
Step 1
Combine the whole peeled tomatoes, extra-virgin olive oil, basil, carrot, oregano, onion and garlic in a large saucepan and pulse with an immersion blender. Bring the sauce to a simmer and stir in the diced tomatoes, tomato paste, salt and pepper. Simmer until the carrots are tender, 20 to 30 minutes.
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