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Quick Tomato Sauce Recipe

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This recipe for Quick Tomato Sauce, by , is from My Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Destin Jones
Added: Tuesday, September 18, 2007


˝ cup best quality olive oil
3 cups finely chopped yellow onions
2 medium sized carrots—peeled finely chopped
2 cans, 28 ounces each, peeled plum tomatoes in tomato puree
1 tablespoon of dried basil
1 teaspoon dried thyme
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 bay leaf
1 cup finely chopped Italian parsley
4 garlic cloves, peeled finely chopped
1 tablespoon balsamic or other mild vinegar (optional)

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




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