Everyone needs some basic starter recipes in their repertoire, ones that you can go back to again and again. In the dead of winter this refreshingly light and simple sauce made our spaghetti and meatballs taste heavenly. I have tried several variations and this is my favorite.
This can be made with fresh Roma tomatoes (a must in the summer) or canned San Marzano. It can be refrigerated up to a week or frozen for up to 6 months.
- ¼ cup olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- ½ medium carrot, finely shredded
- 2-28 ounce cans of tomatoes, crushed by hand and mixed well with their juices or 3 pounds fresh plum tomatoes
- 2 Tbls. fresh chopped basil
- ¼ tsp. red pepper flakes
- Salt, to taste
- Place oil into a sauce pan with onions and garlic, and cook over medium heat until translucent, about 10 minutes.
- Add the carrot; cook 5 minutes more. Add the tomatoes and red pepper flakes. Bring to a boil and then lower the heat to just bubbling, stirring occasionally for 30 minutes.
- Stir in the basil and season with salt to taste.