Basic Tomato Sauce

Batali’s all-purpose pantry tomato sauce built on carrot and thyme, the backbone of dozens of his dishes.

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, thinly sliced
• 3 tablespoons fresh thyme leaves
• 1/2 carrot, finely grated
• Two 28-ounce cans San Marzano tomatoes, crushed by hand
• Kosher salt

Directions

1. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and pale gold, 8 to 10 minutes.
2. Add the thyme and grated carrot and cook 5 minutes more, until the carrot starts to break down.
3. Add the crushed tomatoes and bring to a boil, stirring often.
4. Lower the heat and simmer until thickened and reduced, about 30 minutes.
5. Season with salt. Use right away or cool and refrigerate up to 1 week (freezes well).

Notes

Mario Batali’s foundational tomato sauce; the grated carrot adds sweetness without sugar.