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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