New Basic Tomato Sauce

Name: New Basic Tomato Sauce
Yield: 6 cups
Ingredients: ¼ cup dry red wine; 4 cloves garlic, finely chopped; ½ cup finely chopped carrot; 1 cup Chopped onions; ½ teaspoon ground nutmeg; 2 teaspoons dried basil; 1 tablespoon dried oregano; 2 tablespoons tomato paste; ½ cup Chopped fresh Italian (flat-leaf) parsley; ½ teaspoon freshly ground black pepper; Salt, to taste; Pinch of dried red pepper flakes (optional); 2 cans (35 ounces each) plum tomatoes; ¼ cup olive oil

Preparation info

6 cups

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This tomato sauce is easy to prepare year round. It freezes very well, and the recipe can be doubled—so you can have some on hand any time a basic sauce is called for.

Ingredients

2 cans (35 ounces each) plum tomatoes
¼ cup olive oil

Sauce
Gluten-free
Vegetarian

Method

Drain the tomatoes, reserving 1 cup of the juice. Crush the tomatoes with the back of a spoon, and set aside.
Heat the oil in a saucepan over medium-low heat. Add the onions, carrot, and garlic. Cook, stirring, until the onions and garlic have wilted, about 10 minutes.