Quick Tomato Sauce

Preparation info

  • About

    2 quarts

    • Difficulty


Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About


  • ½ cup best-quality olive oil
  • 3 cups finely chopped yellow onions
  • 2 medium-size carrots, peeled and finely chopped
  • 2 cans (28 ounces each) Italian plum tomatoes in tomato purée
  • 1 tablespoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • teaspoon cayenne pepper
  • 1 bay leaf
  • 1 cup finely chopped fresh Italian (flat-leaf) parsley
  • 4 garlic cloves, peeled and finely chopped
  • 1 tablespoon balsamic or other mild vinegar (optional)


    1. Heat the oil in a heavy pot over low heat. Add the onions and carrots and cook, covered, until the vegetables are tender, about 25 minutes.
    2. Add the tomatoes, basil, thyme, salt, cayenne pepper, and bay leaf. Cook over medium heat, stirring occasionally, for 30 minutes.
    3. Remove the bay leaf and carefully transfer the tomato mixture to a food processor, or use a food mill fitted with a medium disc, and purée.
    4. Return the sauce to the pot and set the pot over medium heat. Add the parsley and garlic and cook for another 5 minutes.
    5. Taste and correct the seasoning. Add the balsamic vinegar if the sauce seems to lack intensity. Serve immediately, or cool to room temperature, cover, and refrigerate or freeze.