This tomato sauce is great on most everything! This sauce was part of Chef Nick's 2011 Sauce Workshop and makes 4 cups of sauce.
Ingredients:
1/4 cup extra virgin olive oil 1 medium onion, diced fine 1 medium carrot, diced fine 1 teaspoon dried basil 1/2 bay leaf 1 can (35-ounces) Italian plum tomatoes with liquid Kosher salt Freshly ground black pepper
Heat the oil in a heavy 3 quart saucepan over medium heat. Stir in the onion, carrot, basil and bay leaf. Reduce the heat to medium-low. Sauté the vegetables, stirring frequently until softened, about 10 minutes.
Stir in the tomatoes and liquid. Reduce the heat to simmering. Cover the pan and simmer, stirring occasionally, until the vegetables are tender, about 20 minutes.
Stir in the salt and pepper to taste. Simmer 5 minutes. Working in batches process the sauce in a food processor or blender to the desired consistency-about 10 seconds at low speed for a smooth sauce, about 5 seconds at low speed for a medium-coarse sauce, or 3 or 4 quick on/off pulses for a chunky sauce.
Makes about 4 cups
