Tomato Sauce II

Preparation info

  • 3 to 4 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 5 large ripe tomatoes
  • ⅓ cup Italian olive oil
  • 1 onion, thinly sliced
  • 1 carrot, thinly sliced
  • 2 garlic cloves, finely minced
  • 2 leaves of sweet basil
  • ½ cup butter


    1. Peel the tomatoes. Remove the cores. Cut the tomatoes into eighths.

    2. Heat the oil in a saucepan and cook the onion and carrot in it, stirring, until onion is golden brown. Add the garlic, cook briefly, and add the basil and tomatoes. Simmer for thirty minutes.

    3. Put the mixture through a food mill. Return it to the pan and add the butter. Simmer for twenty minutes longer and serve hot.