| Level: | Easy |
| Total: | 1 hr |
| Prep: | 15 min |
| Cook: | 45 min |
| Yield: | 1 1/2 gallons |
Ingredients
- 1/3 cup extra-virgin olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, peeled and thinly sliced or minced
- 2 cups minced or grated carrots
- 1/2 cup dry red wine
- 3 tablespoons fresh minced thyme
- Salt and freshly ground pepper
- 120 ounces canned whole peeled tomatoes, crushed
- 1 cup fresh basil leaves
Instructions
- In a saucepan over medium-high heat, add the olive oil and heat. Add the onions and garlic to the pan, cooking until the onions have softened. Next, add the carrots, stir, and then add the wine to deglaze. Next, reduce the heat to medium and add the thyme, cooking for an additional 5 minutes. Add the tomatoes and juices, bring to a boil and then reduce the heat to a simmer. Finally, add the basil and continue to cook over low heat, 20 to 30 minutes. Taste to season and remove from the heat.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 93 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 584 mg |
Reviews
It is what it is … basic sauce.
I made this sauce and I love it. Thanks Chef Robert.
This was good, but for it to be great, I would want a good hit of Oregano in there!
Yummm. ’nuff said.