Perfect Tomato Sauce
"Tomato sauce is one of the first foods I set out to learn how to make on my own. Through several years of trial and error, gleaning little bits of wisdom from dozens of other recipes, I've finally developed one of my own. And I think it's just about perfect."
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 2 tablespoons olive oil
- 1 small onion
- 1 small carrot
- 1 large celery rib
- 3 garlic cloves
- 10 kalamata olives, pitted
- 3 (28 ounce) cans san marzano tomatoes, crushed
- 1⁄3 cup red wine
- 5 sprigs fresh thyme
directions
- Heat olive oil in the bottom of a large stock pot until it just shimmers.
- Add the onion, carrot, and celery and saute over medium heat until tender.
- Add the garlic and cook about 1 minute until softened.
- Add the olives, tomatoes, and wine. Stir and bring to a very slight simmer.
- Add thyme and continue simmering until hot.
- Note: The sauce can be served at this point, but I find the longer and slower you cook it, the better the results. I love to prep this early and let it simmer for at least an hour. You could let it go up to four hours if you keep adding water to keep it from getting too thick.
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Reviews
-
Dear Food Therapist...I usually use Tomato Sauce in recipes that call for their own seasonings so I appreciate the light touch you used with the seasoning...that said...The addition of the Kalamata Olives gave your sauce a kind of exotic punch that I really really liked. The flavor won't conflict with anything I add it to, yet it will be pretty darn good as a stand-alone for pasta or cacciatore. A keeper for sure. Thanks
